Lemony Chicken Piccata
A tender chicken dish bathed in a bright lemon-butter sauce with capers, made effortlessly in a slow cooker for a cozy dinner with minimal effort.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1.5–2 lbs) Thighs can be used for darker meat.
- 1/2 cup chicken broth (low-sodium recommended) Use low-sodium to control salt.
- 1/4 cup freshly squeezed lemon juice (about 1 large lemon) Fresh is recommended.
- 1/4 cup butter, melted Substitute with olive oil for dairy-free.
- 2 cloves garlic, minced
- 1/4 cup capers, drained Can substitute with chopped green olives.
- to taste salt and pepper Taste before adding extra salt.
- for garnish chopped parsley
Instructions
Preparation
- Lightly season the chicken breasts with salt and pepper and place them in a single layer in the Crock Pot.
- In a medium bowl, whisk together the chicken broth, freshly squeezed lemon juice, and melted butter until combined.
- Stir in the minced garlic and drained capers, then season to taste with more salt and pepper if needed.
- Pour the sauce evenly over the chicken in the slow cooker, rotating the breasts slightly to coat them.
Cooking
- Cover and cook on LOW for 6–8 hours, or until the chicken reaches an internal temperature of 165°F and is tender.
- For thicker sauce, remove chicken to a plate, stir in a cornstarch slurry to the sauce, turn slow cooker to HIGH, and let thicken for 10–15 minutes.
- Return the chicken to the sauce, garnish with chopped parsley and an extra lemon wedge, and serve.
Notes
Best served over pasta, rice, or with a side salad. Refrigerate leftovers within 2 hours and store in an airtight container for 3–4 days. Freeze portions for up to 3 months. Reheat gently for best texture.