1-First step: prep the slow cooker and chicken Coat a 6-quart slow cooker with nonstick spray so the chicken and sauce do not stick. Pat the chicken breasts dry, then season both sides with coarse salt, pepper, and garlic powder. After that, lightly dredge each breast in the flour and shake off the extra coating.

2-Second step: brown the chicken Melt 1 tablespoon of the butter in a large nonstick pan over medium-high heat. Add the chicken breasts and cook them for 3 minutes per side, just until they are golden brown. You are not cooking them through at this stage, only building flavor and color.

3-Third step: move the chicken to the slow cooker Transfer the browned chicken breasts to the prepared slow cooker in a single layer. Sprinkle the Italian dressing seasoning mix evenly over each breast. Try to coat the tops as evenly as possible so every bite has the same savory flavor.

4-Fourth step: add the lemon broth mixture Pour the fresh lemon juice and low-sodium chicken broth over the chicken. Then place the remaining butter slices on top. As the chicken cooks, the butter melts into the broth and creates a rich sauce that is perfect for drizzling over rice.

5-Fifth step: slow cook until tender Cover the slow cooker and cook on low for 4 hours, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit. Keep the lid closed during cooking so the heat stays steady. Since this recipe uses boneless skinless chicken breasts, avoiding overcooking is key if you want juicy results.

6-Final step: slice, shred, and serve Once the chicken is done, transfer it to a cutting board and slice it or shred it with two forks. Serve it over rice and spoon the lemon broth on top. That sauce is full of flavor, so do not leave it behind.