Step 1

In a small bowl, combine the salt, pepper, and flour. Dredge the chicken cutlets in the flour mixture. In a nonstick skillet, melt the 2 tablespoons of butter over and pan fry the chicken cutlets over medium high heat until browned on each side, about 2 minutes per side. The chicken doesn't have to be cooked all the way, just browned.

Step 2

To the slow cooker, add the browned chicken, ½ cup butter, lemon juice, chicken stock, dijon mustard, minced garlic, and capers. Cover and cook on high for 3 hours.

Step 3

Remove the chicken from the slow cooker, mix together the cornstarch and water and stir it into the cooking liquid. Replace the chicken, cover and cook for another hour or until the sauce has thickened slightly.

Step 4

Serve with pasta, rice, or even mashed potatoes, garnish with lemon slices and parsley.