Slow Cooker Chicken Piccata
This slow cooker chicken piccata is a cozy, lemony, buttery dish with fork-tender golden chicken and briny pops of capers. A hands-off comfort dinner with layers of deep slow-cooked flavor.
Equipment
- 1 Mixing bowl Large shallow bowl for dredging
- 1 Skillet Large for searing
- 1 Slow cooker 6-quart recommended
Ingredients
Main Ingredients
- 2.5 to 3 pounds Chicken breasts thick; do not butterfly or pound thin
- ½ cup All purpose flour
- ½ teaspoon Salt
- ¼ teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Dried thyme
- 1 Tablespoon Olive oil
- 1 cup Chicken broth
- 2 to 3 teaspoons Lemon zest from 1 large lemon
- 2 Tablespoons Cornstarch
- 2 Tablespoons Lemon juice
- 1 Jar (3.5oz) Capers lightly rinsed and drained
- 3 Tablespoons Unsalted butter cut into cubes
- Garnish chopped parsley, lemon slices, or fresh grated parmesan
Instructions
Instructions
- Mix the flour, salt, pepper, garlic powder, and thyme in a shallow bowl.
- Dredge the chicken in the flour blend, shaking off excess.
- In a skillet, heat olive oil and sear chicken for 2–3 minutes per side until golden.
- Transfer seared chicken into slow cooker.
- Whisk chicken broth with lemon zest and pour into the slow cooker.
- Cover and cook on low for 180 minutes or until chicken is tender and reaches 165°F.
- Remove chicken and keep warm. Mix cornstarch and lemon juice into slurry and stir into cooking liquid.
- Add capers and butter. Stir gently and cook on high for 15 minutes until thickened.
- Return chicken, coat in sauce, and serve with garnish over rice, pasta, or vegetables.
Notes
Use thick chicken breasts for best texture; searing improves flavor and appearance. Sauce thickens more as it cools.