Slice each chicken breast horizontally into two pieces and pound to an even thickness; season both sides with salt and pepper.

Dredge both sides of each cutlet in cassava flour, shaking off excess, and set aside on a plate.

Heat olive oil in a large skillet over medium-high heat. Brown the chicken cutlets in batches for about 2 minutes on each side, then transfer to the crockpot.

Lower the skillet heat to medium-low, add butter, and let it melt. Stir in 2 tbsp of cassava flour and garlic; cook for 1 to 2 minutes until fragrant.

Gradually add chicken broth while stirring until combined; bring to a light simmer for 3 to 4 minutes until it thickens slightly.

Stir in lemon juice and capers, then pour the sauce over the chicken in the crockpot. Cover and cook on low for 4 to 6 hours.

Garnish with chopped parsley before serving.