Melt 2 tablespoons butter over medium high to high heat in a large heavy bottomed skillet

Sprinkle skin side of chicken breasts with thyme, rosemary, oregano, and sage (and a pinch of salt & pepper to taste)

Once butter is melted and bubbling in skillet (nice and hot!) add chicken breasts skin/seasoned side down

Let cook without moving for 4-6 minutes until nicely browned

Remove from heat and transfer to slow cooker, skin side up

Push chicken to one side of slow cooker and add veggies on other side

Melt remaining 4 tablespoons butter in microwave for 30 seconds

Stir in dill and parsley

Pour over veggies in slow cooker, add additional salt and pepper if desired

Cover and cook on high for 3-4 hours or low for 6-8 until chicken is cooked through and veggies are tender