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
- 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.
- 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.
- Garnished with the parsley.
Recipe adapted from Kitchn