Low Carb Chicken Piccata - cooking recipe

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

Preparation

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.
Add the chicken pieces and remaining ingredients, except for the parsley.
Cover and cook on LOW for 4 hours. When done cooking, remove lemon halves, stir in parsley, and serve.