Slow Cooker Chicken Piccata

8 Serving(s) Chicken thigh (3.5oz)
2 tbsp Olive Oil
2 cup Chicken stock, home-prepared
2 fl oz White Wine
1 serving Lemon, fresh squeezed, juice of one whole lemon
2 tbsp Butter, unsalted
16 gram(s) Star - Imported Nonpareil Capers (Serving Size = 1 Tsp./20 Capers)
5 large Mushrooms, fresh

- Salt the chicken thighs and pan fry them in 2 tbs of olive oil - remove partially cooked chicken to a slow cooker -!deglaze he Pan with a couple of oz of white cooking wine and juice of 1 whole lemon. Bring to a boil. - add 2 cups of chicken stock and boil for 10 minutes. Transfer the liquid to the slow cooker and cook for 4-6 hours on low. - an hour before serving, remove the chicken and add two tbs of butter. Top off with capers and mushrooms. Cook for another hour. -

Serving Size: 8 pieces

Number of Servings: 8

Recipe submitted by SparkPeople user SANDRA_SALKIC.