Crockpot Chicken Piccata
This Crockpot Chicken Piccata features tender chicken breasts slow-cooked in a tangy lemon-caper broth for a bright and comforting dish that's nearly hands-off.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts about 1.5–2 lb total
- 1/4 cup fresh lemon juice about 1–2 lemons
- 1/2 cup chicken broth low-sodium preferred
- 1/4 cup capers, drained rinse if overly salty
- 1/4 cup unsalted butter cut into pieces
- 2 cloves garlic, minced or 1 tsp garlic paste
- Salt and freshly ground black pepper to taste
- Chopped parsley for garnish
- Pasta, mashed potatoes, or rice for serving
Instructions
Preparation
- Place the chicken breasts in an even layer at the bottom of the crockpot. Season lightly with salt and pepper.
- In a medium bowl, whisk together the lemon juice, chicken broth, drained capers, butter pieces, and minced garlic until combined. Taste and adjust salt.
- Pour the lemon-caper mixture evenly over the chicken so the breasts are mostly submerged in the liquid.
Cooking
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is very tender and reaches 165°F (74°C) internal temperature.
- Transfer chicken to plates and spoon the sauce over the top. Garnish generously with chopped parsley and serve over pasta, mashed potatoes, or rice.
Notes
For a dairy-free version, replace butter with a neutral oil and finish with a splash of extra lemon. For a thicker sauce, simmer on the stovetop after cooking or add a cornstarch slurry.