Mince the garlic cloves and chop the fresh parsley, setting them aside. Pat the chicken breasts dry with paper towels—this is crucial for proper browning. Heat 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter is foaming, sear the chicken for 2 minutes per side until golden brown on the exterior (the chicken won't be cooked through yet). This browning step develops flavor through the Maillard reaction, which adds depth to the final dish.

In a small bowl, combine the Italian dressing mix, lemon juice, chicken stock, and minced garlic. Stir to combine and let sit for 30 seconds to allow the dressing mix to begin blooming. Transfer the browned chicken to your crockpot and pour the sauce mixture over top. Scatter the capers evenly across the chicken, then dot with the remaining 1 tablespoon of butter. I like to use quality butter here because it melts into the sauce and adds a subtle richness that really complements the lemon and capers.

Cover the crockpot and cook on low for 6 hours. The chicken will become incredibly tender and the flavors will meld beautifully. In the last 5 minutes of cooking, I like to taste the sauce and adjust the lemon juice or salt if needed—sometimes depending on your broth and how much liquid has reduced, you might want a touch more brightness. Garnish with the fresh parsley just before serving to add a fresh, vibrant note that cuts through the richness of the butter and capers.