Directions
Season the chicken fillets with salt, pepper, garlic powder, rosemary, and thyme.
In a large skillet, heat olive oil over medium-high heat. Sear the chicken fillets for 2-3 minutes on each side until golden brown.
Transfer the seared chicken to the slow cooker.
In the same skillet, add chicken broth and lemon juice, scraping up any browned bits from the bottom. Pour this mixture over the chicken in the slow cooker.
Cover and cook on low for 4-5 hours or until the chicken is tender and cooked through.
About 30 minutes before serving, add the butter to the slow cooker and let it melt into the sauce.
Once done, garnish with fresh parsley before serving.
Variations & Tips
For a spicier kick, add a pinch of red pepper flakes to the seasoning mix. You can also substitute the chicken fillets with chicken thighs for a richer flavor. If you prefer a creamier sauce, stir in a tablespoon of heavy cream along with the butter. For a more citrusy flavor, add some lemon zest to the sauce.
