01 - Pat the chicken breasts dry with paper towels and arrange them in a single layer at the bottom of the slow cooker.
02 - In a small bowl, whisk together the melted butter, minced garlic, salt, black pepper, Italian herbs, paprika, and onion powder until thoroughly combined.
03 - Pour the garlic butter mixture evenly over the chicken, ensuring complete coverage. Cover and cook on High for 4 hours or Low for 6–7 hours until the chicken reaches an internal temperature of 165°F.
04 - For a golden-brown crust, carefully transfer the cooked chicken to a baking sheet and broil for 2–3 minutes.
05 - Sprinkle generously with fresh chopped parsley and serve with lemon wedges on the side.