Perfect slow cooker chicken breasts

Salt, cherry wood smoked, finely ground	¼ cup
Sugar	¼ cup
Water, cold	5 cups
Lemon, scrubbed, quartered	1
Lemon juice	2 ½ tablespoons
Chicken breasts, boneless, skinless	2
Oil, extra-virgin olive	3 cups
Garlic	8 cloves
Bay leaves	3
Thyme	2 springs
Rosemary	1 sprig
Peppercorns	½ teaspoon
Salt, kosher	1 ½ teaspoon + ½ teaspoon
Egg	2 large yolks

1. In a large bowl, whisk the water, ¼-cup salt, and sugar until dissolved. 
2. Squeeze and add two of the lemon quarters into the bowl. 
3. Add the chicken, cover with plastic wrap, and refrigerate for at least 1 hour or up to 6 hours. 
4. Meanwhile, add the oil to a 6-quart slow cooker with the garlic, bay leaves, thyme, rosemary, peppercorns, 1 ½-teaspoon salt and the two remaining lemon wedges. 
5. Cover and cook on low until the oil registers 200°F, about 1 hour. 
6. Remove the chicken from the brine, and pat dry; transfer to a plate, and discard the brine. 
7. Using tongs, carefully lower the chicken into the warm oil. 
8. Cover and cook on low until the chicken reads 155°F, about 40 minutes. 
9. Using a slotted spoon, transfer the chicken and garlic to a clean plate. 
10. Using a ladle, transfer 1 cup of the oil to a measuring cup, and let cool 15 minutes; do not use the peppercorns. 
11. In a blender, puree the egg yolks with the juice, half of the cooked garlic cloves, and ½-teaspoon salt until smooth, about 30 seconds. 
12. With the blender one, gradually add the cooled oil until creamy, about 1 minute; season with salt. 
13. Slice the chicken, and serve with the aioli and green salad. 

Recipe mildly adapted from Food&Wine Magazine, January 2017.