Prep the chicken: Place the chicken breasts between two sheets of cling film and gently pound them to an even thickness (about 1.5cm). This ensures they cook uniformly. You'll feel the chicken flattening under the rolling pin, and the surface becomes smooth and even.

Coat in flour: In a shallow bowl, whisk together the flour, salt, and pepper. Dredge each chicken breast in the flour mixture, shaking off any excess. The chicken should look lightly dusted with a pale, powdery coating — this helps thicken the sauce later.

Sear the chicken (optional but recommended): Heat the olive oil in a large non-stick frying pan over medium-high heat. When the oil shimmers and you hear a gentle sizzle, add the chicken breasts. Cook for 2-3 minutes per side until they turn a deep golden brown. You'll see a lovely crust forming, and the kitchen will fill with a nutty, toasty aroma. This step adds flavour, but if you're short on time, you can skip it.

Build the sauce base: In a small bowl or jug, combine the chicken stock, lemon juice, minced garlic, capers, and dried oregano. Stir until well mixed. The liquid will look cloudy from the capers and flecked with herbs.

Assemble in the crockpot: Place the seared (or raw) chicken breasts in the bottom of the slow cooker. Pour the sauce mixture evenly over the top. Dot the surface with the small cubes of butter — they will melt into the sauce as it cooks, creating a silky finish.

Cook low and slow: Cover the crockpot with the lid. Cook on LOW for 3-4 hours or on HIGH for 1.5-2 hours. The chicken is ready when it reaches an internal temperature of 74°C and shreds easily with a fork. The sauce will be bubbling gently around the edges, and the aroma of lemon and garlic will fill your kitchen.

Thicken the sauce (final step): Once the chicken is cooked, carefully transfer the breasts to a plate and cover with foil. Whisk the sauce left in the crockpot vigorously — it should thicken slightly from the flour coating. If you'd like it thicker, mix 1 tablespoon of cornflour with 2 tablespoons of cold water, stir it into the sauce, and let it cook on HIGH for 10 more minutes, uncovered. The sauce will turn glossy and coat the back of a spoon.

Rest and serve: Let the chicken rest for 5 minutes before slicing. This allows the juices to redistribute, keeping the meat succulent. Slice the chicken against the grain, spoon the luscious lemon-caper sauce over the top, and garnish with fresh parsley and lemon zest if using.