Place a boneless, skinless chicken breast, with the tender removed, on a cutting board, and hold it flat. Slice the chicken breast horizontally into two even pieces.

Cover the chicken with parchment paper or plastic wrap and pound to an even thickness, then season both sides with salt and pepper.

Pour the cassava flour into a wide bowl, dredge both sides of each cutlet in the flour, and shake off excess. Place dredged cutlets on a plate.

In a large skillet over medium-high heat, heat the olive oil. Cook the cutlets in batches until golden brown, about 2 minutes per side, then transfer to the crockpot.

Reduce the heat to medium-low in the skillet. Add the butter until melted, then stir in 2 tbsp of cassava flour to make a loose paste. Add the garlic and cook for 1 to 2 minutes.

Slowly pour in the chicken broth while whisking constantly, bringing the mixture to a light simmer for 3 to 4 minutes until it thickens slightly.

Stir in the 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 freshly chopped parsley before serving.