Crock Pot Chicken Piccata
This Crock Pot Chicken Piccata recipe delivers tender, juicy chicken in a bright, zesty lemon-caper sauce with minimal effort. It's a perfect weeknight meal that's both comforting and flavorful, making it a family favorite.
Equipment
- Slow cooker
- Large Skillet (optional)
- Medium bowl
- Shallow Dish
- Meat Mallet or Rolling Pin
- Measuring cups and spoons
- Whisk
- Fork
- Cutting board
- Knife
Ingredients
- 1.5-2 pounds boneless, skinless chicken breasts
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil optional
- 1 cup chicken broth
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 cloves garlic, minced
- ¼ cup capers, drained
- 2 tablespoons butter
- 2 tablespoons chopped fresh parsley, for garnish
- 1 tablespoon cornstarch optional
- 2 tablespoons cold water optional
Instructions
- Lightly pound the chicken breasts to an even thickness (about 1/2 inch).
- In a shallow dish, combine the flour, salt, and pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.
- Heat olive oil in a large skillet over medium-high heat (optional). Sear the chicken breasts for 2-3 minutes per side, until lightly browned. This step adds flavor but can be skipped.
- Place the seared chicken breasts in the bottom of your slow cooker.
- In a medium bowl, whisk together the chicken broth, lemon juice, lemon zest, minced garlic, and capers.
- Pour the lemon caper sauce over the chicken in the slow cooker. Ensure the chicken is mostly submerged in the liquid.
- Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken is done when it's easily shredded with a fork and reaches an internal temperature of 165°F (74°C).
- If you prefer a thicker sauce, remove the chicken from the slow cooker and set aside. Whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry.
- Pour the slurry into the slow cooker and cook on high for 15-20 minutes, or until the sauce has thickened to your desired consistency.
- Stir in the butter until melted and smooth. Return the chicken to the slow cooker to coat with the sauce.
- Garnish with fresh parsley and serve immediately over pasta, rice, mashed potatoes, or with vegetables.
Notes
For best results, use fresh lemon juice for a brighter flavor. Do not overcook the chicken; check for doneness after the minimum cooking time. If you don't have capers, a small amount of chopped green olives can be substituted, though the flavor will be different. Leftovers can be stored in the refrigerator for up to 3 days. To prevent dryness, shred the chicken and store it in the sauce. Reheat gently.