Put the chicken in the bottom of a 6 quart crock pot.
Top the chicken with the Italian dressing mix, minced garlic, lemon juice, butter and chicken broth.
Cover and cook on low for 3-4 hours or on high for 1.5-2 hours until the chicken reaches an internal temperature of 165 degrees F.
Pour the juices from the crock pot into a saucepan and heat it over medium heat. In a small bowl, whisk the cornstarch with 3 tablespoons of cold water. Whisk this mixture into the saucepan and heat for 2-4 minutes until thicken. Then pour the sauce back over the chicken in the crock pot.
Serve warm with your favorite sides and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.