Slow Cooker Chicken Piccata
Easy-to-make Slow Cooker Chicken Piccata delivers the classic tangy, buttery flavors with minimal hands-on time, perfect for busy weeknights.
Ingredients
Main ingredients
- 4 pieces boneless, skinless chicken breasts Trim excess fat; halve thick breasts if needed.
- 4 cloves fresh garlic, minced
- 1 cup low-sodium chicken broth Substitute vegetable broth for a lighter flavor.
- 1/4 cup freshly squeezed lemon juice (about 2 lemons)
- 1/4 cup caper berries Or use 2–3 tbsp capers for a stronger bite.
- 2 tbsp olive oil
- 2 tsp Italian seasoning
- 2 tbsp butter For finishing the sauce; omit for dairy-free.
- 1/4 cup fresh parsley, chopped For garnish.
- as needed servings cauliflower rice (optional, not in nutrition) For serving (optional).
Instructions
Preparation
- Mince the garlic and squeeze the lemons. Set aside.
- Heat 2 tablespoons olive oil in a skillet over medium-high heat.
- Pat chicken breasts dry and season both sides with salt and pepper.
- Sear the chicken 2–3 minutes per side, until golden brown.
Cooking
- Place the seared breasts in a single layer in the crockpot.
- Scatter the minced garlic and caper berries over the chicken.
- Pour in 1 cup low-sodium chicken broth and 1/4 cup lemon juice.
- Sprinkle 2 teaspoons Italian seasoning across the top.
- Cover and cook on low for 6 hours or high for 3 hours, until chicken reaches 165°F (74°C) and is easily flaked.
Finishing and Serving
- Remove the chicken to a warmed plate.
- Whisk 2 tablespoons butter into the remaining juices in the crockpot until the sauce is silky.
- Taste and adjust salt, pepper, or lemon as needed.
- Serve the chicken spooned with sauce over cauliflower rice or roasted vegetables and garnish with chopped parsley.
Notes
Store leftovers in an airtight container for up to 3–4 days. Freezing is possible for up to 3 months. Searing adds flavor and color, and don’t skip adjusting seasoning until the end due to salty capers.