Serves 4

Ingredients 

4 boneless, skinless chicken breasts 

1/2 teaspoon kosher salt, plus more for seasoning the chicken

1/4 teaspoon freshly ground black pepper, plus more for seasoning the chicken

2 pounds small red potatoes, halved or quartered if larger

1 1/2 cups low-sodium chicken broth

1/2 cup freshly squeezed lemon juice (from 2 to 3 medium lemons)

1/4 cup capers, drained

2 tablespoons unsalted butter, at room temperature

2 tablespoons coarsely chopped fresh parsley leaves

Directions 

1. Place the potatoes in a 6-quart or larger slow cooker. Sprinkle with the 1/2 teaspoon salt.  Season the chicken with the remaining salt and pepper. Place the chicken breasts in the slow cooker. Pour in the broth, lemon juice, and capers.
2. Cover and cook on the low setting until the chicken is cooked through, tender, and registers an internal temperature of 165°F, 3 1/2 to 4 hours. Meanwhile, use your fingers to rub the flour into the butter; set aside.
3. Garnished with the parsley.

Recipe adapted from Kitchn