Description
Tender chicken breasts braised in a buttery lemon-caper sauce—perfect for a set-and-forget dinner.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5–2 pounds total)
- 1/2 cup unsalted butter, melted
- 1/2 cup fresh lemon juice (about 2 lemons)
- 1/4 cup capers, rinsed
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- Chopped parsley for garnish
- Pasta, mashed potatoes, or rice for serving
Instructions
- Pat chicken breasts dry with paper towels. Season both sides lightly with salt and pepper.
- Lay the breasts in a single layer in the slow cooker.
- In a bowl, whisk together melted butter, fresh lemon juice, rinsed capers, minced garlic, dried oregano, and black pepper until blended.
- Pour the lemon-caper mixture evenly over the chicken.
- Cover and cook on LOW for 4–6 hours, until the internal temperature reaches 165°F (74°C).
- If you want a thicker sauce, remove the chicken and create a cornstarch slurry with water. Stir it into the sauce and cook on HIGH for 10–15 minutes until thickened, then return the chicken to the sauce.
- Finish with chopped parsley and serve over pasta, mashed potatoes, or rice.
Notes
For a lighter sauce, replace half of the butter with chicken broth. Rinse the capers if you want to reduce brine flavor.