Slow Cooker Chicken Piccata

This is the easiest way to make Chicken Piccata in your slow cooker. If you've always wanted to make chicken piccata this is the way to do it

My wife loves Chicken Piccata so I decided to make this recipe in my Slow Cooker for her birthday this year. She loved it!

If you've never had Chicken Piccata before, it's basically chicken in a delicious lemon and capers sauce.

Authentic Italian Chicken Piccata usually involves breading the chicken before cooking. Since we are going to make this chicken recipe in the slow cooker we will skip that step.

💭 Slow Cooker Tip

Try to resist as much as possible the temptation to open the lid while it's cooking as the slow cooker loses heat. By just opening the lid to stir the contents can make the internal temperature drop by 10°F to 15°F.

Chicken Piccata is often served with a side of pasta or salad. Since we are making our in a slow cooker we are going to add some red potatoes to cook alongside the chicken.

You can omit the red potatoes if you want and serve the chicken with a side dish of your choice.

🐓 How to Handle Raw Chicken

Leave the chicken in the fridge until ready to use.
Be careful of dripping juices. Clean up immediately.
Do not wash raw chicken (which prevents cross-contamination).
Wash all utensils and cutting boards (if applicable).
If marinating the chicken, make sure you toss the juices before you cook. Don't ever use the juice from the marinade.
Wash your hands after handling raw chicken.

🔪 Equipment Needed

You will need a Slow Cooker (aka Crock Pot) to make this Chicken Piccata recipe. Additionally, you will need a small saucepan to make the lemon sauce with capers.

📋 Gather your Ingredients

You will need the following ingredients to make this Chicken Piccata recipe in the Slow Cooker (see recipe card for quantities): Olive Oil, Chicken Breasts, Kosher Salt, Ground Black Pepper, Red Potatoes, Low Sodium Chicken Broth, Lemon Juice, Capers, Unsalted Butter, All Purpose Flour and Fresh Parsley.

🥣 How to make Chicken Piccata

In a large skillet, heat the oil over medium heat. Season the chicken breasts on both sides with salt and pepper. Sear the chicken in the skillet on one side until browned, about 5 minutes.
Place the red potatoes in the slow cooker. Sprinkle with ½ teaspoon salt. Place the chicken breasts in the slow cooker, seared-side up. Pour in the broth, lemon juice, and capers.
Cover and cook on the LOW setting until the chicken reaches an internal temperature of 165°F, about 3 ½ to 4 hours.
Mix the all purpose flour with the butter. Set aside.
Once the chicken is cooked, transfer the chicken and potatoes to a serving dish.
Pour the liquid and capers from the slow cooker into a medium saucepan. Bring to a boil over medium heat.
Add the butter mixture, whisking constantly until the sauce has thickened, about 3 to 4 minutes.
Pour the sauce over the chicken and potatoes. Optionally garnish with parsley.

📖 Recipe