Crockpot Chicken Piccata

Ingredients

4 boneless, skinless chicken breasts

1 tablespoon olive oil

1/4 cup all-purpose flour

Salt and pepper, to taste

1/2 cup chicken broth

1/2 cup fresh lemon juice

1/4 cup capers, drained

2 tablespoons butter

1 tablespoon fresh parsley, chopped

Directions

Season the chicken breasts with salt and pepper, then lightly dredge them in flour, shaking off any excess.

Heat the olive oil in a skillet over medium-high heat. Once hot, add the chicken breasts and sear them on both sides until golden brown, about 2-3 minutes per side. Remove the chicken and set it aside.

In the same skillet, add the chicken broth, lemon juice, and capers. Stir to combine, scraping any browned bits from the bottom of the skillet. Let the sauce simmer for 2-3 minutes to blend the flavors.

Transfer the seared chicken breasts into the crockpot and pour the lemon-caper sauce over the top. Cover and cook on low for 4 hours, or until the chicken is cooked through and tender.

Once the chicken is ready, remove it from the crockpot and whisk the butter into the sauce to create a silky, smooth finish.

Return the chicken to the sauce, sprinkle with fresh parsley, and serve with your favorite side dish.