Slow Cooker Chicken Piccata
A hands-off slow cooker take on classic chicken piccata with lemon, garlic, and capers. Tender chicken in a bright, silky sauce — perfect over pasta or rice.
Ingredients
Chicken
- 4 boneless skinless chicken breasts (1.5–2 lbs), pounded or halved
- Salt and freshly ground black pepper
- 1 tbsp olive oil optional, for searing
Sauce
- 1 cup low-sodium chicken broth
- 1/3 cup fresh lemon juice about 2 lemons
- 3 cloves garlic minced
- 2 tbsp capers drained
- 2 tbsp Dijon mustard
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour or 1 tablespoon cornstarch
- 1 tsp dried oregano chopped, or 1 tablespoon fresh parsley
Garnish & Serving
- 1 lemon Zest
- Fresh parsley chopped
- Cooked pasta rice, or polenta for serving
Instructions
- Season chicken with salt and pepper. Pound to even thickness or halve horizontally for uniform cooking.
- Heat olive oil in a skillet and brown chicken 1–2 minutes per side to deepen flavor. Transfer to slow cooker.
- Whisk together chicken broth, lemon juice, garlic, Dijon, oregano, and flour (or cornstarch) until smooth.
- Place chicken in slow cooker, pour sauce over, and sprinkle capers. Cook on LOW 6–7 hours or HIGH 3–4 hours until chicken is tender.
- Remove chicken, stir butter into sauce for gloss. Thicken with a cornstarch slurry if needed, simmer with lid off until glossy.
- Return chicken to sauce or spoon sauce over portions. Garnish with lemon zest and parsley. Serve over pasta, rice, or polenta.
Notes
Leftovers keep 3–4 days in the refrigerator. Reheat gently on the stovetop.
Freeze cooked chicken and sauce up to 2 months; thaw overnight before reheating.
For gluten-free, use cornstarch instead of flour to thicken the sauce.
Freeze cooked chicken and sauce up to 2 months; thaw overnight before reheating.
For gluten-free, use cornstarch instead of flour to thicken the sauce.
Nutrition
Calories: 360kcalCarbohydrates: 10gProtein: 42gFat: 15gSaturated Fat: 6gSodium: 650mgSugar: 2g
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