First, grab those chicken thighs. Rinse them under cold water and pat them dry with a paper towel. Let's face it—nobody likes soggy chicken. Once dried, season them with salt and pepper lightly. This is your blank canvas.

Next, in a bowl, mix the minced garlic, chopped shallot, dried sweet basil, thyme, chicken broth, chicken bouillon powder, and white wine. Give it a good stir. This mixture packs a punch and will be the foundation of your dish.

Here’s where the freezer magic happens. Take a large resealable freezer bag. Pour in the garlic and herb mixture. Then add the chicken thighs.

Now, for the not-so-secret ingredient: the butter. Toss the diced butter into the bag. Don’t worry about being too neat; it will all come together in the end. Before sealing, sprinkle that zesty lemon peel inside.

Seal your bag and give it a good massage. That's right! Squeeze and knead the bag to evenly coat the chicken in the mixture. Once mixed, lay the bag flat in your freezer. It can stay there for up to three months.

On the day of cooking, remove your freezer bag from the freezer and let it thaw overnight in the fridge. The next day, it’s time to cook!

Pour everything from the bag into your slow cooker. Place your crock pot on low and set it for 6-8 hours or on high for about 3-4 hours. The beauty of slow cooking is that it turns even the toughest meat tender.

About 30 minutes before serving, take a minute to squeeze that half lemon you reserved. Pour the juice over the chicken—it’ll brighten and enhance everything. When it's done, garnish with fresh parsley and lemon slices.