1-First step: prep the slow cooker and chicken Start by coating a 6-quart slow cooker with nonstick spray. This helps with cleanup and keeps the sauce from sticking around the edges. Pat the chicken breasts dry with a paper towel, then season both sides with 1/2 teaspoon coarse salt, 1/4 teaspoon pepper, and 1/4 teaspoon garlic powder. Next, dredge each piece in 1/4 cup all-purpose flour. A light coating is enough. You do not want a thick breading here, just a thin layer that helps the chicken brown and gives the sauce a slightly richer texture later on.

2-Second step: brown the chicken in butter Melt 1 tablespoon of the butter in a pan over medium heat. Once the butter is hot, place the coated chicken breasts in the pan. Brown them for about 3 minutes per side. The goal is not to cook them all the way through. You are just building flavor and giving the outside a little color. This quick pan step is worth it. It adds a golden crust and gives the finished dish more depth than simply dumping everything in the slow cooker. If your pan is crowded, brown the chicken in batches so each piece gets good contact with the heat.

3-Third step: layer the sauce ingredients After browning, transfer the chicken breasts to the slow cooker in a single layer if possible. Sprinkle the 1 packet Italian dressing seasoning mix evenly over the top. Then pour in the 1/2 cup fresh lemon juice and 3/4 cup low-sodium chicken broth. Finally, add the remaining butter slices over the chicken. As the dish cooks, the butter melts into the lemon broth and gives the sauce a smooth, silky finish. The liquid should come up around the chicken, not fully submerge it.

4-Fourth step: slow cook until tender Cover the slow cooker and cook on low for 4 hours. Check the chicken near the end of the cooking time using a meat thermometer. The internal temperature should reach 165°F. That is the safe temperature for chicken, and it is also the best point for keeping the meat juicy. Do not rush this step by turning the heat too high or cooking too long. Chicken breasts can dry out fast if left in the slow cooker past the done point. If your slow cooker runs hot, start checking at around 3 1/2 hours.

5-Final step: slice, shred, and serve Once the chicken reaches 165°F, remove it from the slow cooker and let it rest for a few minutes. Then slice it or shred it, depending on how you want to serve it. Spoon the lemon broth from the cooker over the top so every bite gets that bright, buttery flavor. This dish works well with rice, mashed potatoes, pasta, roasted vegetables, or crusty bread. The sauce is light but flavorful, so it pairs nicely with simple sides that can soak up the extra liquid.