Slow Cooker Chicken Piccata is fork-tender chicken that is slow-cooked in a tangy, buttery lemon sauce with a slight briny flavor from the capers. No fancy skills or standing at the stove needed, so it's great for busy weeknights.
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Crockpot piccata chicken is my go-to when I need a filling meal, but I don't have a lot of time to spend in the kitchen. And the best part is that your house will smell so good from the lemon sauce while it's cooking.
Slow cooker meals are lifesavers on busy nights when we have school and after-school sports. If you are like me and enjoy slow cooker meals on busy days, then check out these Slow Cooker Chicken Gyros, Crockpot Buffalo Chicken Pasta, and Crockpot Buffalo Mac and Cheese.
Pro Tip
Don’t add lemon juice at the beginning. Trust me. It gets bitter. Stir it in at the end with the butter for that smooth, fresh flavor punch.
Slow Cooker Chicken Piccata
Ingredients
- 2.5 to 3 pounds chicken breasts thick; do not butterfly or pound thin
- ½ cup all purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 Tablespoon olive oil
- 1 cup chicken broth
- Zest from 1 large lemon 2-3 teaspoon
- 2 Tablespoons cornstarch
- 2 Tablespoons lemon juice
- 1 (3.5oz) Jar capers lightly rinsed, drained
- 3 Tablespoons butter unsalted, cut into cubes
- Garnish: Chopped parsley lemon slices or fresh grated parmesan.
Instructions
- In a plate or bowl add flour, salt, pepper, garlic powder and dried thyme. Mix until combined.
- Dredge chicken in flour mixture. Shake off excess flour.
- In a large skillet on your stovetop, heat up olive oil.
- Add chicken to the skillet and brown for 1-2 minutes each side.
- Place browned chicken into the slow cooker.
- Deglaze the pan with chicken stock, scraping up any brown bits. Simmer for 3–4 minutes letting the liquid reduce slightly, then pour the liquid around (not over) the chicken in the slow cooker.
- Add lemon zest.
- Cover and cook on low for 3-4 hours, checking at 3 hours for an internal temperature of 165°F.
- Remove the chicken and keep it warm, loosely covered with a paper towel or foil.
Make Sauce
- Mix the lemon juice and cornstarch together to create a slurry. Pour into the slow cooker juices.
- Stir in the capers and cubed butter.
- Mix gently as the butter melts. Cook on high for 10-15 minutes or until it starts to thicken.
- Return the chicken to the slow cooker and gently stir to coat it in the sauce.
- Serve: Over pasta or rice. Garnish with lemon slices, chopped parsley and grated parmesan cheese.
Notes
- Do not add lemon juice at the beginning - cooking it with the chicken may cause bitterness.
- Make sure the oil is hot before browning the chicken to help sear and brown quickly.
- If you prefer a thicker sauce, mix an additional tablespoon of cornstarch with lemon juice or water and stir it in. The sauce will also thicken slightly as it cools.
- To reduce excess condensation, place paper towel strips under the lid of the slow cooker (not touching the food).
- Use a slow cooker liner for easier cleanup.
Nutrition
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How to Make
Prep: Grab a large skillet and heat some olive oil in it. While it's heating, pull out your slow cooker and gather the ingredients that you need to make this simple slow cooker chicken recipe.
Mix the flour, salt, pepper, garlic powder, and thyme in a shallow dish.
Dredge each chicken breast in the flour mixture on both sides until well coated.
Sear the chicken breasts in the hot skillet on medium-high heat until golden brown on both sides. Add the chicken to the bottom of the slow cooker.
Pour the broth into the skillet and scrape all the browned bits off with a spatula or wooden spoon. Simmer for 3-4 minutes.
Pour the broth around the chicken breasts and add the lemon zest. Slow cooker for 3-4 hours.
Remove the chicken, and then whisk in the lemon juice and cornstarch.
Add the capers to the sauce.
Add the cubed butter, and cook on high for 10-15 minutes. Return the chicken to the sauce, and then serve it over pasta or rice.
FAQs
Absolutely. Boneless, skinless thighs work great and stay super juicy.
Skip them or swap for chopped green olives. The briny punch is key, but you can play with it.
How to Store and Reheat
Storage: Cool completely, then refrigerate in an airtight container up to 3 days.
Freezing: Freeze in portions with sauce in a freezer-safe container or bag. Thaw overnight in the fridge.
Reheating: Gently warm on the stovetop or in the microwave. Add a splash of broth if the sauce is too thick.
More Tips and variations
- Use a slow cooker liner for easy cleanup.
- Want thicker sauce? Stir in more cornstarch slurry.
- Don’t crowd the pan when browning the chicken.
- Swirl in a splash of heavy cream for a luscious, creamy piccata sauce, or sprinkle in red pepper flakes for a fiery kick.
- Fresh herbs can brighten the flavor, while sun-dried tomatoes add a sweet-tangy twist. For a bold, savory depth, toss in a few anchovies for that irresistible umami punch.
Serving suggestions
I love this over garlic mashed potatoes, al dente pasta, or basmati rice works great too. Add a big green salad or roasted veggies to round it out.
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