Rinse the chicken pieces with water, and then lightly coat them in the flour. Set aside.
Plug in crock pot and turn setting on low heat.
Heat 2 Tablespoons of butter in a large non-stick skillet, over medium-high heat. When butter is melted, add half of the flour-coated chicken pieces. (You don’t want to over-crowd the pan, so you’ll cook the chicken in two batches) Season with salt and pepper.Cook chicken for 3 to 4 minutes or until golden brown on each side. (You’re not cooking the chicken all the way, just getting a golden-brown crust) Remove chicken from skillet and place in crock pot.
Add the 2 remaining tablespoons of butter in skillet, and cook the remaining flour-coated chicken pieces on each side for 3 to 4 minutes or until golden brown. Remove chicken from skillet and place in crock pot.
Sprinkle the Italian dressing/seasoning mix evenly over the chicken. Pour the lemon juice and chicken broth over the tops. Cover with lid, and cook on low heat for 3 hours.
Serve chicken pieces whole or shredded, with the lemon sauce/broth. Enjoy!