Pat the chicken with paper towels and season both sides with salt and pepper.

Heat olive oil in a skillet over medium-high heat and sear the chicken on both sides until lightly golden, about 2 minutes on each side.

In a mixing bowl, whisk together the lemonade concentrate, honey, Dijon mustard, garlic and the cornstarch slurry until even.

Place the chicken in the slow cooker and pour the lemonade sauce over the chicken evenly.

Cook the chicken for 4-5 hours on low setting or 2-3 hours on high, until the chicken is tender and reaches 165°F.

To finish off the sauce, stir it together and add the butter and lemon juice and stir to combine. The sauce should begin to thicken when it’s no longer heated.

Spoon the sauce over the chicken and serve right away. Garnish with fresh parsley and lemon slices if you would like.