Start by preparing your chicken breasts. Rinse them under cold water and pat them dry with paper towels. This helps the seasoning stick better. Next, rub the kosher salt and black pepper all over the chicken. This simple step sets the foundation for great flavor.

In a skillet over medium heat, melt 2 tablespoons of butter. Once it’s melted and sizzling, add the minced garlic. Sauté this for about 30 seconds until fragrant. You’re aiming for lightly golden, not burnt. This step intensifies the garlic flavor and adds depth to your dish.

Now, it’s time for your slow cooker. Place the seasoned chicken breasts in the bottom. Pour the sautéed garlic and its butter over the chicken. Next, add the lemon juice and zest, Italian herbs, dried thyme, and Dijon mustard. Add the cup of half-and-half to create a creamy sauce. If you're using chicken bouillon, mix that in as well.

Cover your slow cooker. Set it on low for about 6-8 hours or high for about 3-4 hours. I personally recommend the low setting. The longer cooking time ensures maximum tenderness. You’ll know it’s ready when the chicken easily pulls apart with a fork.

Once the chicken is cooked, you might find the sauce a tad thin for your liking. To thicken it, mix the cornstarch with a splash of cold water and pour it into the slow cooker. Stir everything well. Let it cook on high for an additional 30 minutes. This step gives the sauce a velvety, satisfying texture.

After thickening, carefully remove the chicken from the slow cooker. I like to shred mine and serve it back in the pot with the sauce. Alternatively, serve the chicken whole alongside rice or your favorite side. Don’t forget to drizzle some of that luscious sauce over the chicken. Trust me; it’s a game-changer!