Crockpot Chicken Piccata

Crockpot Chicken Piccata

Tender chicken breasts slow-cooked in a bright lemon, garlic, and caper sauce that delivers Italian restaurant flavors with minimal effort. Perfect for busy weeknights.

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Prep Time 15

Cook Time 3

Total Time 3 15

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 360

Ingredients Equipment Method Notes

Ingredients

4 boneless, skinless chicken breasts
4 cloves fresh garlic minced
1 cup low-sodium chicken broth
1/4 cup freshly squeezed lemon juice about 2 lemons
1/4 cup caper berries
2 tablespoons olive oil
2 teaspoons Italian seasoning
1/4 cup fresh parsley chopped, for garnish
2 tablespoons butter for finishing sauce
cooked pasta optional, for serving
salt and pepper to taste

Equipment

Crockpot or slow cooker
large skillet
whisk

Method

Mince garlic cloves and squeeze fresh lemon juice from about 2 lemons. Set chicken breasts out to come to room temperature if time allows.
Heat olive oil in a large skillet over medium-high heat. Season chicken breasts on both sides with salt and pepper, then sear for 3-4 minutes per side until golden brown.
Transfer seared chicken to the crockpot. Top evenly with minced garlic and caper berries.
Pour chicken broth and lemon juice over the chicken in the crockpot.
Sprinkle Italian seasoning over everything. Cover and cook on low for 6 hours or high for 3 hours, until chicken is tender and cooked through.
Remove cooked chicken from crockpot and set aside. Whisk butter into the remaining cooking juices until melted and the sauce is smooth and glossy.
Serve chicken over cooked pasta, rice, or zucchini noodles. Spoon sauce generously over the top and garnish with fresh chopped parsley.

Notes

For best results, sear the chicken before slow cooking to develop deeper flavor. The low heat setting produces the most tender, juicy chicken. Store leftovers in an airtight container for up to 3 days and reheat gently on the stovetop.