1-First Step: Prep the slow cooker and chicken Coat a 6-quart slow cooker with nonstick spray so the chicken does not stick later. Pat the chicken breasts dry with paper towels, then season both sides with 1/2 teaspoon coarse salt, 1/4 teaspoon pepper, and 1/4 teaspoon garlic powder. Lightly dredge each breast in 1/4 cup all purpose flour, shaking off the excess.

2-Second Step: Brown the chicken for richer flavor Melt 1 tablespoon of the unsalted butter in a large nonstick pan over medium-high heat. When the pan is hot, add the chicken and cook for about 3 minutes per side until golden brown. You are not cooking it through at this stage, just building color and flavor.

3-Third Step: Build the lemon butter sauce Transfer the browned chicken breasts to the prepared slow cooker. Sprinkle the packet of Italian dressing seasoning mix evenly over each piece. Then slowly pour the 1/2 cup fresh lemon juice and 3/4 cup low-sodium chicken broth over the top. Finish by placing the remaining slices of butter across the chicken.

4-Fourth Step: Slow cook until tender Place the lid on the slow cooker and cook on low for 4 hours, or until the chicken reaches an internal temperature of 165°F. This is the safe temperature for cooked chicken, and it also helps the meat stay juicy.

5-Final Step: Serve and finish with sauce Gently slice or shred the chicken, then serve it over cooked rice with your favorite roasted vegetable. Spoon some of the lemon broth from the slow cooker over the top so every bite has flavor. The sauce is light, buttery, and just a little zesty, which makes it perfect for soaking into rice or spooning over vegetables.