Directions
Prepare the Foil
Cut four sheets of heavy-duty foil about 12–14 inches long. Lightly fold the edges upward to help hold the juices.
Season the Chicken
Pat the chicken breasts dry. Sprinkle both sides with salt, pepper, and garlic powder if using the powdered version.
Assemble the Packets
Place one chicken breast in the center of each foil sheet. Top each piece with 1 tablespoon of butter, fresh minced garlic (if using), and 2–3 lemon slices. Add a small drizzle of lemon juice if desired.
Seal the Packets
Fold the long edges together and then fold in the short ends to seal tightly. The packets should be well sealed so the steam and juices stay inside.
Place in Slow Cooker
Arrange the packets seam-side up in the slow cooker. It’s fine if they overlap slightly as long as they remain sealed. Cover with the lid.
Cook
Cook on LOW for 3½–4½ hours, until the chicken reaches an internal temperature of 165°F. Try not to lift the lid too often during cooking.
Rest and Open
Let the packets sit for about 5 minutes before opening. Transfer them to plates or a baking sheet and open carefully, as hot steam will escape.
Serve
Spoon the flavorful juices over the chicken. Garnish with the softened lemon slices or a squeeze of fresh lemon if desired. Serve directly in the foil packets for easy cleanup or transfer to plates.
