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 chicken from sticking as it cooks. Next, pat the chicken breasts dry with paper towels so the seasoning clings well. Dry chicken also browns better in the pan. Season both sides of the 4 boneless skinless chicken breasts with 1/2 tsp coarse salt, 1/4 tsp pepper, and 1/4 tsp garlic powder. Then lightly dredge each breast in 1/4 cup all-purpose flour. You only need a thin coat here. Too much flour can make the sauce pasty instead of silky.

2-Second Step: Brown the chicken for extra flavor Melt 1 tbsp of the 5 tbsp unsalted butter in a large nonstick pan over medium-high heat. Once the butter is hot and foamy, add the floured chicken breasts. Cook them for about 3 minutes per side until they are golden brown. You are not trying to cook them all the way through yet. You are just building flavor and color. This quick browning step is worth it. It gives the outside of the chicken a nice crust and adds a richer taste to the final dish. If you skip it, the chicken will still cook, but the flavor will be a little flatter.

3-Third Step: Layer everything into the slow cooker Transfer the browned chicken breasts to the prepared slow cooker in a single layer if possible. Sprinkle the packet of Italian dressing seasoning mix evenly over each breast. This helps every piece taste seasoned all the way through. Slowly pour in the 1/2 cup fresh lemon juice and 3/4 cup low-sodium chicken broth. Pouring slowly helps the seasoning stay on top of the chicken instead of washing off in one spot. Then place the remaining butter slices over the chicken. As the butter melts, it blends with the lemon and broth to make a simple pan sauce right in the slow cooker.

4-Fourth Step: Cook low and slow Cover the slow cooker and cook on low for 4 hours. The chicken is ready when the internal temperature reaches 165°F. A meat thermometer is the best way to check doneness, since slow cookers can vary a bit in heat. Keep in mind that chicken breasts can dry out if they cook too long. That is why it helps to check them at the 4-hour mark. If your slow cooker runs hot, start checking a little earlier.

5-Final Step: Slice, shred, and serve Once the chicken is done, turn off the slow cooker and let it rest for a few minutes. Then slice it or shred it with two forks, depending on how you want to serve it. Spoon the lemon broth from the slow cooker over the chicken so every bite gets that buttery citrus flavor. Serve it over cooked rice for a simple meal that soaks up the sauce beautifully. You can also add steamed vegetables on the side if you want a lighter plate. The chicken stays juicy, the sauce is bright, and the whole meal feels comforting without being heavy.