In a shallow bowl, whisk together ¼ cup all-purpose flour, 1 teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon pepper.

Dredge the 2 boneless skinless chicken breasts (cut in half lengthwise) in the flour mixture, coating both sides and shaking off excess.

Heat 1 tablespoon neutral cooking oil in a large skillet over medium-high heat. Add the chicken and cook 1–2 minutes per side, until browned but not cooked through.

Spray the slow cooker with non-stick cooking spray. Place the browned chicken in a single layer in the slow cooker, cover, and cook on LOW for 4 hours.

Transfer the chicken to a plate and cover to keep warm.

Add 6 ounces linguine or thin spaghetti noodles to the slow cooker and pour in 2 cups chicken broth, ensuring the noodles are submerged. Cover and cook on HIGH for 15 minutes.

Uncover and stir in 4 tablespoons lemon juice, ½ cup heavy cream, ¼ cup capers, and salt and pepper to taste. Cook uncovered on HIGH for an additional 10 minutes.

Return the chicken to the slow cooker and heat until hot throughout (internal temperature reaches 165°F).

Serve immediately.