Put the diced potatoes, onion, and carrots into a crock pot.

Season the chicken breasts with the lemon pepper, Italian seasoning, and Kosher salt. Melt the butter in a pan over medium-high heat. Once melted, brown the chicken breasts in the butter until just golden on each side, being careful not to cook them. Add the chicken breasts to the crock pot, on top of the vegetables.

Deglaze the pan used to brown the chicken with the dry white wine. Add the broth, lemon juice, and garlic and bring to a simmer. Let simmer for about three minutes, then pour on top of the chicken and vegetables in the crock pot. If more liquid is needed to cover the chicken, add chicken broth.

Cook on low for 6-8 hours, or until potatoes no longer have a “bite”.