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 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.
For more great recipes like this one, I suggest you check these recipes out:
📋 What Ingredients do I need
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.
Slow Cooker Chicken Piccata
Equipment
- Slow Cooker
- Saucepan
Ingredients
- 1 tablespoon Olive Oil
- 4 Chicken Breasts
- ½ teaspoon Kosher Salt
- 1 teaspoon Lemon Pepper Seasoning
- 2 lbs Red Potatoes
- 1 ½ Cups Low Sodium Chicken Broth
- ½ Cup Fresh Lemon Juice
- ¼ Cup Capers, drained
- 2 tablespoon Unsalted Butter, room temperature
- 2 tablespoon All Purpose Flour
Garnish (Optional)
- 2 tablespoon 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 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.
Notes
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
Heywood
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.
Sharon
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.