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.
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.
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.
Serve with pasta, rice, or even mashed potatoes, garnish with lemon slices and parsley.
Notes
For a gluten free version, replace the flour with cornstarch and dredge the chicken in that.
Add any leftovers into an airtight container and place them into the refrigerator. They will keep for up to 3 days.
Browning the chicken is an important step for texture purposes. If you prefer to skip this step then add raw chicken into the crockpot and cook for an hour so longer.
While thinly sliced chicken breasts are the most ideal for a recipe like this, you can also use boneless skinless chicken thighs.
You can add a small amount of vegetables without making the dish watery. You can add artichoke hearts or sliced mushrooms.