Crockpot Lemon Artichoke Chicken

This was really good.  I wanted something I could toss in the crockpot for the afternoon.  This was perfect.  I added the artichoke and also some lemon zest to zip up the recipe a little.

1/4 cup flour
Zest of one lemon
salt and pepper to taste
3-4 chicken breast boneless, cut into 2-3 pieces
1/4 cup butter
1/2 cup lemon juice
1/2 cup chicken stock
1 package dry Italian dressing mix


Directions: Mix flour, zest, salt and pepper.  Rinse the chicken pieces with water, and then lightly coat them in the flour mixture.  Set aside.
Plug in crock pot and turn setting to Low heat.

Heat 2 Tablespoons of butter in a large non-stick skillet, over medium-high heat. When butter is melted, add halfof 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 3-4 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 3-4 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.