Crockpot Chicken Piccata Recipe

Introduction

This Crockpot Chicken Piccata offers a delicious twist on the classic Italian dish, made effortlessly in your slow cooker. Tender chicken breasts simmer in a tangy lemon and caper sauce, perfect for a comforting weeknight meal.

Ingredients

• 4 boneless, skinless chicken breasts
• 4 cloves fresh garlic, minced
• 1 cup low-sodium chicken broth
• 1/4 cup freshly squeezed lemon juice (about 2 lemons)
• 1/4 cup caper berries
• 2 tbsp olive oil
• 2 tsp Italian seasoning
• 1/4 cup fresh parsley, chopped (for garnish)
• 2 tbsp butter (for sauce)
• Cooked pasta (optional for serving)

Instructions

1. Step 1: Mince the garlic and squeeze the lemon juice from the lemons. Set aside.
2. Step 2: Heat olive oil in a skillet over medium-high heat. Season the chicken breasts with salt and pepper, then sear them until golden brown on both sides, about 3 minutes per side.
3. Step 3: Place the seared chicken breasts in the crockpot. Top with minced garlic and caper berries. Pour in the chicken broth and lemon juice.
4. Step 4: Sprinkle the Italian seasoning over the top. Cover and cook on low for 6 hours or on high for 3 hours.
5. Step 5: Once cooking is complete, carefully remove the chicken breasts and set aside. Whisk the butter into the remaining juices in the crockpot to create a rich sauce.
6. Step 6: Serve the chicken topped with the sauce over cooked pasta or rice. Garnish with chopped fresh parsley.

Tips & Variations

• For extra flavor, add a splash of white wine to the broth before cooking.
• Use chicken thighs instead of breasts for a juicier result.
• If you prefer a thicker sauce, mix a teaspoon of cornstarch with water and stir into the sauce before serving.
• Capers can be substituted with green olives if you want a milder briny flavor.

Storage

Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to avoid drying out the chicken. The sauce may thicken when chilled; stir in a little water or broth when reheating to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze Crockpot Chicken Piccata?

Yes, you can freeze the cooked chicken and sauce in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

What can I serve with Chicken Piccata?

This dish goes well with cooked pasta, rice, or even mashed potatoes. A simple green salad or steamed vegetables also make great accompaniments.

Crockpot Chicken Piccata Recipe

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★★★★★

4.8 from 147 reviews

This Crockpot Chicken Piccata is a delicious, tender chicken dish slow-cooked to perfection in a tangy lemon, caper, and garlic sauce. The chicken breasts are first seared to lock in flavor before being slow-cooked in a zesty broth. This recipe is an easy, hands-off way to enjoy classic Italian flavors with minimal prep, perfect served over pasta or rice and garnished with fresh parsley.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 15 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 2 tsp Italian seasoning
• 2 tbsp olive oil

Sauce

• 4 cloves fresh garlic, minced
• 1 cup low-sodium chicken broth
• 1/4 cup freshly squeezed lemon juice (about 2 lemons)
• 1/4 cup caper berries
• 2 tbsp butter
• 1/4 cup fresh parsley, chopped (for garnish)

Optional Serving

• Cooked pasta or rice

Instructions

1. Prepare garlic and lemon juice: Mince the fresh garlic cloves finely and squeeze the juice from about two lemons to yield 1/4 cup of lemon juice. Set aside for later use.
2. Sear the chicken: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Season the chicken breasts on both sides with salt and pepper. Once the oil is hot, sear the chicken breasts until they develop a golden-brown crust on both sides, about 3-4 minutes per side. This locks in juices and adds extra flavor.
3. Layer chicken in crockpot: Place the seared chicken breasts in the bottom of your crockpot in a single layer. Top the chicken evenly with the minced garlic and caper berries.
4. Add liquids and seasoning: Pour in 1 cup of low-sodium chicken broth and the 1/4 cup freshly squeezed lemon juice over the chicken. Sprinkle 2 teaspoons of Italian seasoning evenly over the top.
5. Cook the chicken: Cover the crockpot with the lid and cook on low for 6 hours or on high for 3 hours. The chicken will cook through and absorb the flavors from the lemon, garlic, and capers.
6. Create the sauce: Once cooking is complete, carefully remove the chicken breasts and set them aside, keeping them warm. Whisk 2 tablespoons of butter into the remaining juices in the crockpot to enrich and slightly thicken the sauce.
7. Serve: Plate the chicken breasts and pour the buttery lemon-caper sauce over the top. Garnish with 1/4 cup of freshly chopped parsley. Serve alongside cooked pasta or rice if desired to soak up the flavorful sauce.

Notes

• For a thicker sauce, you can remove the juices to a small saucepan and simmer for a few minutes before adding butter.
• If you don’t have caper berries, regular capers can be used instead.
• Use low-sodium chicken broth to better control salt content.
• Searing the chicken is essential to develop flavor and prevent it from becoming bland.
• This dish reheats well in the microwave or on the stovetop.

Keywords: Chicken Piccata, Crockpot Chicken, Slow Cooker Recipes, Lemon Chicken, Easy Dinner, Italian Chicken