1-First Step: Prep the slow cooker and season the chicken Coat a 6-quart slow cooker with nonstick spray so the chicken does not stick. Pat the chicken breasts dry, then season them with 1/2 teaspoon coarse salt, 1/4 teaspoon pepper, and 1/4 teaspoon garlic powder. After that, dredge each piece in 1/4 cup all-purpose flour so the outside gets a light coating.

2-Second Step: Brown the chicken Melt 1 tablespoon of the unsalted butter in a pan over medium heat. Once the butter is hot, add the chicken breasts and brown them for about 3 minutes per side. This step is quick, but it gives the chicken a golden crust and deeper flavor. You do not need to cook the chicken all the way through here, just give it color.

3-Third Step: Move everything into the slow cooker Transfer the browned chicken breasts to the prepared slow cooker. Sprinkle the packet of Italian dressing seasoning mix evenly over the top. Then pour in 1/2 cup fresh lemon juice and 3/4 cup low-sodium chicken broth. Finish by placing the remaining 4 tablespoons of butter, cut into slices, on top of the chicken.

4-Fourth Step: Cook low and slow Cover the slow cooker and cook on low for 4 hours. The chicken should reach an internal temperature of 165 degrees Fahrenheit. Cooking on low helps keep the chicken tender, while the lemon-butter sauce slowly builds flavor around it. If your chicken breasts are very large, check them a little early to avoid dryness.

5-Final Step: Slice, shred, and serve When the chicken is done, remove it from the slow cooker and slice or shred it as you like. Spoon the lemon broth over the chicken before serving. That sauce is where a lot of the flavor lives, so do not skip it. Serve the chicken hot over rice, pasta, mashed potatoes, or vegetables.