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.
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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.
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 1/2 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 1/2 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.
Slow Cooker Chicken Piccata
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Ingredients
- 1 Tbsp Olive Oil
- 4 Chicken Breasts
- ½ Tsp Kosher Salt
- 1 Tsp Lemon Pepper Seasoning
- 2 lbs Red Potatoes
- 1 ½ Cups Low Sodium Chicken Broth
- ½ Cup Fresh Lemon Juice
- ¼ Cup Capers, drained
- 2 Tbsp Unsalted Butter, room temperature
- 2 Tbsp All Purpose Flour
Garnish (Optional)
- 2 Tbsp Fresh Parsley, Coarsely Chopped
Instructions
- 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 1/2 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 1/2 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.
Notes
I made this recipe in my slow cooker as I hate to have multiple pots and pans to wash when I am cooking, so using my slow cooker was the best way for me to go. It was so delicious and I had enough leftovers for a second meal. Just loved it.
If I am going to cook the chicken first in a pan, then make sauce in a pan afterwards, with a 4 hour delay for the slow cooker, why not just make it the regular way, and not have a slow cooker to clean? Seems like a lot of extra work and time for a dish that is rather simple to make.
Slow cooker dishes should not require additional pots and pans.