Description
Slow cooker magic! This Crockpot Chicken Piccata gives you all the bright, lemony goodness of the classic Italian dish without standing over the stove. Perfect for busy weeknights but tastes like you spent hours cooking.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1/2 cup chicken broth, preferably low-sodium
- 1/4 cup fresh lemon juice (approximately 2 medium lemons)
- 3 tablespoons butter, divided
- 2 tablespoons olive oil
- 3 tablespoons capers, drained
- 4 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons fresh parsley, chopped (for garnish)
- Lemon slices for serving
Instructions
- Season chicken breasts with salt and pepper. Optional but recommended: heat 1 tablespoon olive oil in a skillet and sear chicken for 2-3 minutes per side until golden.
- Spray crockpot with non-stick spray and place chicken in a single layer.
- In a bowl, combine chicken broth, lemon juice, 1 tablespoon butter, remaining olive oil, garlic, and Italian seasoning. Pour over chicken and sprinkle with capers.
- Cover and cook on LOW for 3-4 hours or HIGH for 1.5-2 hours until chicken reaches 165°F.
- Remove chicken and keep warm. Mix remaining 2 tablespoons butter with flour to form a paste, then whisk into sauce. Cook on HIGH for 15-20 minutes until thickened.
- Return chicken to crockpot, spoon sauce over top, and warm for 5 minutes. Garnish with parsley and lemon slices before serving.