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Add the butter to a microwave safe bowl and heat until melted. Set aside.
Place the chicken breasts into a 6 quart slow cooker.
In a large bowl or measuring cup, combine the chicken broth, half and half and lemon juice, then add the garlic, salt, pepper, thyme, oregano and paprika. If it curdles a little bit, that’s fine.
Add the melted, cooled butter to the lemon mixture and stir to combine.
Pour the lemon butter mixture over the chicken, then cover the slow cooker and cook on HIGH for 3 hours or LOW for 7 hours. Slow cookers can vary a little so adjust cooking time as needed.
Remove about 1 cup of the lemon butter mixture from the slow cooker and whisk in the corn starch. Add it back into the slow cooker and stir to combine.
Place the top back on the slow cooker and cook for another hour, then serve.