Perfect for week night this twist on a classic piccata and is a great meal when served along side pasta. Just set it, forget get it and when you get home from work dinner will be served!
Full time 6 1/2 hours
2 lbs boneless skinless chicken breast, cut in 8 pieces of similar size
1/2 cup chicken stock
1/2 cup lemon juice
2 tbsp butter
1 tbsp olive oil
1 tbsp capers, drained
1/2 tbsp minced garlic
1 tsp dried oregano
1/2 tsp salt
1/2 tsp ground black pepper
1 tbsp fresh parsley, chopped
Set slow cooker up and turn heat to low.
Season both sides of chicken with oregano, salt, and pepper.
In a sauté pan heat 1 tbsp butter and 1/2 tbsp olive oil over medium-high heat until butter melts.
Add half the chicken into the pan and brown evenly on both sides, roughly 4-5 minutes per side.
Move browned chicken into slow cooker.
Repeat previous steps with remaining chicken.
Using the same pan-add chicken stock, lemon juice, capers, and garlic to sauté pan. Bring to a boil stirring continuously.
Gently pour mixture over chicken.
Place lid on slow cooker and walk away for 6 hours.
Carefully remove lid, to avoid steam and ensure chicken has cooked through.
Turn off slow cooker leaving pot in the base of cooker.
Add in chopped parsley and allow it to wilt with carry over heat uncovered for 5-8 minutes before serving.
Serve with pasta for the perfect meal.