Crock Pot Lemony Chicken Piccata (Print version)

Tender chicken breasts slow-cooked in a tangy lemon-caper sauce for an effortless weeknight dinner.

# What goes in:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - Salt and black pepper, to taste
03 - 1/4 cup gluten-free flour (or all-purpose flour)

→ Cooking Liquids & Flavorings

04 - 1 cup low-sodium chicken broth
05 - 1/3 cup freshly squeezed lemon juice (about 2 lemons)
06 - 1 tablespoon lemon zest
07 - 3 tablespoons capers, rinsed and drained
08 - 3 cloves garlic, minced
09 - 2 tablespoons unsalted butter
10 - 2 tablespoons olive oil

→ Garnish

11 - 2 tablespoons fresh parsley, chopped
12 - Lemon slices (optional)

# Cooking steps:

01 - Lightly season chicken breasts on both sides with salt and pepper. Dredge each breast in flour, shaking off any excess coating.
02 - Heat olive oil in a large skillet over medium-high heat. Quickly sear the chicken breasts for 2 to 3 minutes per side until lightly golden. Do not fully cook through at this stage.
03 - Place the seared chicken breasts in the bottom of the slow cooker in a single layer.
04 - In a mixing bowl, combine the chicken broth, lemon juice, lemon zest, minced garlic, and capers. Pour the mixture evenly over the chicken in the slow cooker.
05 - Dot the top of each chicken breast with pieces of the unsalted butter.
06 - Cover and cook on LOW for 4 hours (or on HIGH for approximately 2 hours), until the chicken is tender and cooked through to an internal temperature of 165°F.
07 - Carefully remove the chicken from the slow cooker. Whisk the remaining sauce in the cooker until smooth, then spoon over the chicken. Garnish with chopped fresh parsley and lemon slices if desired.

# Tips from flavorandfeast:

01 -
  • The slow cooker turns inexpensive chicken breasts into something that tastes like you stood over a stove for an hour.
  • Lemon and capers together create a sauce that people will actually spoon over everything on their plate.
02 -
  • Do not skip the sear thinking the slow cooker will do all the work because that quick browning creates a layer of flavor that four hours of gentle heat cannot replicate.
  • If the sauce seems thin at the end whisk one tablespoon of cornstarch into two tablespoons of cold water and stir it in fifteen minutes before serving with the lid back on.
03 -
  • Pound the chicken breasts to an even thickness before dredging so they all finish cooking at the same time and no piece ends up dry while another is still raw in the center.
  • Taste the capers before adding them since their saltiness varies wildly between brands and jars.

Return