Heat butter and oil in a large nonstick skillet over medium heat.Add chicken breasts; cook until golden brown, 5 to 6 minutes per side.Transfer chicken breasts to a large slow cooker.
Add chicken stock, wine, capers, and lemon juice to the slow cooker.Cover and cook on low for 4 hours or until chicken is cooked through (165°F internal temperature).
Place chicken on a plate and keep warm.Transfer cooking liquid to medium saucepan.In a small bowl whisk together cold water and cornstarch.Add slow cooker liquid and stir to combine.Bring to a boil over high heat; cook, stirring occasionally, until reduced to 3 cups, 6 to 10 minutes.Pour sauce over chicken.
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Post time: May-21-2022