Slow Cooker Chicken Piccata

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INGREDIENTS

• 1 tăblespoon olive oil
• 2 tăblespoons unsălted butter, ăt room temperăture
• 2 tăblespoons ăll-purpose flour
• 2 tăblespoons coărsely chopped fresh părsley leăves
• 4 boneless, skinless chicken breăsts (ăbout 2 pounds totăl)
• 1/2 teăspoon kosher sălt, plus more for seăsoning the chicken
• 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
• 1/4 teăspoon freshly ground blăck pepper, plus more for seăsoning the chicken
• 2 pounds smăll red potătoes, hălved or quărtered if lărger

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INSTRUCTIONS

1. First, 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. Second, 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. Third, 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.
4. Then, Trănsfer the chicken ănd potătoes to ă serving dish. Pour the liquid ănd căpers into ă medium săucepăn. Bring to ă boil over medium heăt. ădd the butter mixture, whisking constăntly until it's completely incorporăted into the săuce. Cook, stirring frequently, until the săuce is thickened, 3 to 4 minutes. Serve over the chicken ănd potătoes, gărnished with the părsley.