Ingredients:

  • 1 tsp kosher salt
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp smoked paprika
  • ¼ tsp ground black pepper
  • 1 tbsp olive oil
  • 2 lbs boneless, skinless chicken breasts
  • ½ cup low-sodium chicken broth
  • 2 tbsp unsalted butter, melted
  • 1 tbsp fresh lemon juice

Instructions:

  1. If some chicken breasts are significantly thicker than others, use a meat mallet to lightly pound the thickest part to ensure even cooking.
  2. In a small bowl, mix the salt, garlic powder, onion powder, paprika, and pepper. Rub the olive oil over the chicken, then coat each breast evenly with the spice blend.
  3. Pour the chicken broth and lemon juice into the bottom of the slow cooker.
  4. Place the seasoned chicken breasts in the liquid and pour the melted butter directly over the top of the breasts.
  5. Set the slow cooker to LOW and cook for 6 hours, or until the chicken reaches an internal temperature of 165°F (74°C).
  6. Remove the chicken carefully with tongs and let it rest on a plate for 5-10 minutes to allow juices to redistribute.