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Crockpot Chicken Piccata

Crockpot Chicken Piccata

Discover the effortless elegance of Crockpot Chicken Piccata, a delicious and stress-free way to enjoy a restaurant-quality Italian-American classic right in your own kitchen. This slow cooker recipe transforms simple ingredients into a flavorful masterpiece, perfect for busy weeknights or entertaining guests with minimal fuss.
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Prep Time 15 minutes
Cook Time 2 minutes
Prep Time 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts or thighs, trimmed of excess fat
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1/2 cup chicken broth
  • 1/4 cup dry white wine (optional, but recommended for authentic flavor)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons capers, drained
  • 4 tablespoons unsalted butter, cut into cubes
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • Lemon slices (for garnish, optional)

Equipment

  • Shallow dish
  • Plate
  • Large skillet
  • Slow Cooker
  • Saucepan

Method
 

  1. Pat the chicken breasts or thighs dry with paper towels. In a shallow dish or on a plate, whisk together the flour, salt, and black pepper. Dredge each piece of chicken in the flour mixture, shaking off any excess.
    1.5 pounds boneless, skinless chicken breasts or thighs, trimmed of excess fat, 1/4 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper
  2. Heat the olive oil in a large skillet over medium-high heat. Sear the floured chicken on both sides until golden brown, about 2–3 minutes per side. This step adds a lovely color and a deeper flavor to the finished dish. You don't need to cook it through; just get a nice sear.
    2 tablespoons olive oil, 1.5 pounds boneless, skinless chicken breasts or thighs, trimmed of excess fat
  3. Place the seared chicken pieces in the bottom of your slow cooker.
    1.5 pounds boneless, skinless chicken breasts or thighs, trimmed of excess fat
  4. If you seared the chicken, pour the chicken broth and white wine (if using) into the same skillet. Bring to a simmer, scraping up any browned bits from the bottom of the pan. This adds immense flavor to your sauce.
    1/2 cup chicken broth, 1/4 cup dry white wine
  5. Pour the chicken broth and white wine mixture (or just the chicken broth if you skipped searing) over the chicken in the slow cooker. Stir in the fresh lemon juice and drained capers.
    1/2 cup chicken broth, 1/4 cup dry white wine, 2 tablespoons fresh lemon juice, 2 tablespoons capers, drained
  6. Cover the slow cooker and cook on HIGH for 2–3 hours or on LOW for 4–6 hours, or until the chicken is cooked through and tender. Cooking time will vary depending on your slow cooker and the thickness of the chicken.
  7. Once the chicken is cooked, carefully remove the chicken pieces from the slow cooker and set them aside on a plate or platter.
    1.5 pounds boneless, skinless chicken breasts or thighs, trimmed of excess fat
  8. With the slow cooker still on (you might want to turn it to the "warm" setting if it has one), add the cubed butter to the liquid in the slow cooker. Whisk gently until the butter is completely melted and the sauce is emulsified and slightly thickened. Be patient; it might take a moment for the sauce to come together.
    4 tablespoons unsalted butter, cut into cubes
  9. Return the chicken to the slow cooker and gently coat it with the sauce. Garnish with fresh chopped parsley and lemon slices, if desired. Serve immediately.
    1.5 pounds boneless, skinless chicken breasts or thighs, trimmed of excess fat, 2 tablespoons fresh parsley, chopped (for garnish), Lemon slices (for garnish, optional)

Notes

This dish stores well in the refrigerator for 3-4 days. Reheat on the stovetop or in the microwave. It also freezes well, though the sauce may separate upon thawing. Reheat using the stovetop method and whisking the sauce vigorously.