Low Carb Chicken Piccata

• 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

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.

butter, white wine, tabasco sauce, tapioca, chicken breasts, lemon, kosher salt, black pepper, capers, fresh parsley

Taken from www.food.com/recipe/low-carb-chicken-piccata-132346 (may not work)