Begin by mincing fresh garlic and squeezing the juice from about two lemons into a bowl. Set aside the minced garlic and lemon juice.

Heat a skillet over medium-high heat and drizzle in olive oil. Season the chicken breasts with salt and pepper, then sear each side for about 4-5 minutes until golden-brown.

Transfer the seared chicken to your crockpot, laying the pieces flat. Sprinkle minced garlic and capers evenly over the chicken.

Pour chicken broth over the chicken, drizzle in lemon juice, and sprinkle Italian seasoning on top.

Cover the crockpot and cook on low for 6 hours or high for 3 hours.

After cooking, remove the chicken and whisk butter into the remaining juices until melted to create the sauce.

Plate the chicken on cooked pasta or rice, drizzle the sauce over the top, and finish with fresh parsley.