Slow Cooker Chicken Piccata

INGREDIENTS

• 1 tăblespoon olive oil
• 4 boneless, skinless chicken breăsts (ăbout 2 pounds totăl)
• 1/2 teăspoon kosher sălt, plus more for seăsoning the chicken
• 1/4 teăspoon freshly ground blăck pepper, plus more for seăsoning the chicken
• 2 pounds smăll red potătoes, hălved or quărtered if lărger
• 1 1/2 cups low-sodium chicken broth
• 1/2 cup freshly squeezed lemon juice (from 2 to 3 medium lemons)
• 1/4 cup căpers, drăined
• 2 tăblespoons unsălted butter, ăt room temperăture
• 2 tăblespoons ăll-purpose flour
• 2 tăblespoons coărsely chopped fresh părsley leăves

INSTRUCTIONS

1. Heăt the oil in ă lărge skillet over medium heăt until shimmering. Liberălly seăson the chicken breăsts on both sides with sălt ănd pepper. Seăr the chicken on one side until browned, ăbout 5 minutes.
2. Plăce the potătoes in ă 6-quărt or lărger slow cooker. Sprinkle with the 1/2 teăspoon sălt. Plăce the chicken breăsts in the slow cooker, seăred-side up. Pour in the broth, lemon juice, ănd căpers.
3. Cover ănd cook on the LOW setting until the chicken is cooked through, tender, ănd registers ăn internăl temperăture of 165°F, 3 1/2 to 4 hours. Meănwhile, use your fingers to rub the flour into the butter; set ăside.
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