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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 4 |
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Taken from The Everyday Low-Carb Slow Cooker Cookbook 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.
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