Low Carb Chicken Piccata

Taken from The Everyday Low-Carb Slow Cooker Cookbook

• Ready In: 4 hrs 10 mins
• Serves: 4

Ingredients

• 3  tablespoons butter
• 1⁄2 cup white wine
• 1⁄4 teaspoon Tabasco sauce (about 2 shakes)
• 2  tablespoons quick-cooking tapioca
• 2  lbs boneless skinless chicken breasts, fat trimmed, cut into bite-sized pieces
• 1  lemon, pierced 6 times with a paring knife and cut in half
• 1⁄2 teaspoon kosher salt
• 1⁄2 teaspoon black pepper
• 2  tablespoons capers, drained
• 2  teaspoons fresh parsley, finely chopped

Directions

1. Grease the slow cooker crock with the butter (leave excess in the crock). In a liquid measuring cup, combine the wine, Tabasco sauce, and tapioca; stir and add to the slow cooker crock.
2. Add the chicken pieces and remaining ingredients, except for the parsley.
3. Cover and cook on LOW for 4 hours. When done cooking, remove lemon halves, stir in parsley, and serve.