1-First Step: Get the cooker and chicken ready 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 coarse salt, pepper, and garlic powder. Once seasoned, lightly dredge each breast in the flour and shake off the excess. This thin coating helps the chicken develop a better texture and gives the sauce a little body as it cooks.

2-Second Step: Brown the chicken in butter Melt 1 tablespoon of the butter in a large nonstick pan over medium-high heat. When the butter is hot, add the chicken breasts and cook them for about 3 minutes per side, just until they turn golden brown. You are not cooking them through at this stage. The goal is color and flavor, not a full sear that dries them out.

3-Third Step: Build the slow cooker layers Transfer the browned chicken breasts to the slow cooker in a single layer if possible. Sprinkle the Italian dressing seasoning mix evenly over each breast so every piece gets the same punch of flavor. Then slowly pour in the fresh lemon juice and the low-sodium chicken broth. Place the remaining slices of butter on top of the chicken so they melt down into the sauce as it cooks.

4-Fourth Step: Cook low and slow Cover the slow cooker and cook on low for 4 hours, or until the internal temperature of the chicken reaches 165 degrees Fahrenheit. Since the chicken breasts are boneless and skinless, they cook faster than bone-in pieces, so checking the temperature is the safest way to avoid dryness. If your slow cooker runs hot, start checking a little early.

5-Fifth Step: Slice, shred, and serve When the chicken is done, remove it from the slow cooker and let it rest for a few minutes. Then slice it or shred it, depending on how you plan to serve it. Spoon the lemon broth over the top and serve it with cooked rice and roasted vegetables. The broth works like a built-in sauce, so drizzle it generously for the best flavor.