Crockpot Chicken Piccata
Slow-cooker chicken breasts simmered in a lemony caper sauce, finished into a silky reduction. An easy set-and-forget take on classic chicken piccata.
Ingredients
Chicken & Coating
- 4 boneless skinless chicken breasts 1.5–2 lb, trimmed
- Salt and black pepper to taste
- ¼ cup all-purpose flour or gluten-free alternative
- 2 tbsp olive oil optional, for searing
Sauce
- 1 cup low-sodium chicken broth
- ⅓ cup fresh lemon juice about 2 lemons
- ¼ cup chicken broth
- 3 tbsp capers drained
- 3 cloves garlic minced
- 2 tbsp unsalted butter
- 2 tsp lemon zest
For Serving
- Chopped fresh parsley
- Cooked pasta rice, or mashed potatoes
Instructions
- Season chicken breasts with salt and pepper and dredge lightly in flour. Heat olive oil in a skillet over medium-high heat and brown each breast 1–2 minutes per side for color (optional).
- Place chicken in a single layer in the slow cooker. Whisk together chicken broth, lemon juice, garlic, and lemon zest; pour over the chicken. Scatter capers and dot with butter.
- Cover and cook on LOW for 3–4 hours or on HIGH for 1.5–2 hours, until the chicken reaches 165°F and is tender. Begin checking near the lower end of the time range.
- Remove chicken and keep warm. Simmer the liquid in a saucepan until reduced and glossy (5–8 minutes), then whisk in a tablespoon of butter. Or, for a shortcut, stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) and cook on HIGH in the crockpot for 10–15 minutes.
- Plate chicken over pasta, rice, or potatoes, spoon sauce over the top, and garnish with chopped parsley and extra lemon zest if desired.
Notes
- To make gluten-free, skip the flour and thicken the sauce with a cornstarch slurry.
- Store leftovers in an airtight container in the fridge for 3–4 days.
- For a creamier sauce, stir in 2–3 tablespoons heavy cream after reducing.
Nutrition
Calories: 360kcalCarbohydrates: 6gProtein: 42gFat: 18gSaturated Fat: 6gSodium: 650mgSugar: 2g
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