Place a boneless, skinless chicken breast, with the tender removed, on a cutting board, and hold it flat with the palm of your non-knife hand. Cut the chicken breast horizontally into two even pieces.

Cover the chicken with parchment paper or plastic wrap and pound the chicken until it is an even thickness. Season both sides of the chicken with salt and pepper.

Dredge both sides of each cutlet in cassava flour until evenly coated, then shake off any excess.

In a large skillet over medium-high heat, heat the oil. Working in batches, add the cutlets to the skillet and cook until a golden crust forms on each side, about 2 minutes per side. Transfer the browned cutlets to the bottom of the crockpot.

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

Slowly pour in the chicken broth while stirring or whisking constantly, and bring the mixture to a light simmer, about 3 to 4 minutes.

Stir in the lemon juice and capers, then pour the sauce into the crockpot over the chicken.

Cover and cook on low for 4 to 6 hours.

Garnish with freshly chopped parsley before serving.