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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.

Ingredients

Scale

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

Find it online: https://todayfoodrecipe.com/crockpot-chicken-piccata-recipe/