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Crock Pot Lemony Chicken Piccata Chicken Breast Dinner Ideas taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Slow Cooker Lemon Chicken Piccata

A creamy, tangy slow cooked chicken piccata made with tender chicken breasts, noodles, lemon juice and capers simmered in the crockpot.
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Prep Time 10 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 40 minutes
Course Soup
Cuisine Mexican
Servings 4 people
Calories 450 kcal

Equipment

  • 1 Mixing bowl
  • 1 Skillet for searing
  • 1 Slow cooker

Ingredients
  

Main Ingredients

  • 2 boneless skinless chicken breasts cut in half lengthwise
  • 0.25 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 0.5 teaspoon salt
  • 0.25 teaspoon pepper
  • 1 tablespoon neutral cooking oil
  • 6 ounces linguine or thin spaghetti noodles
  • 2 cups chicken broth
  • 4 tablespoons lemon juice
  • 0.5 cup heavy cream
  • 0.25 cup capers
  • salt and pepper to taste

Instructions
 

Instructions

  • Mix flour, garlic powder, salt, and pepper in a shallow dish.
  • Dredge chicken pieces in the flour mixture until fully coated.
  • Heat oil in a skillet over medium heat and sear chicken for 2–3 minutes each side until lightly browned.
  • Transfer chicken to slow cooker. Mix broth and lemon juice and pour over the chicken.
  • Cover and cook on low for 4–5 hours until chicken is tender.
  • 30 minutes before serving, cook noodles according to package, drain and keep warm.
  • Stir heavy cream into slow cooker, cover, and set to high for 15 minutes.
  • Serve chicken and creamy sauce over noodles.
  • Top with capers before serving.

Notes

Store extra chicken and sauce in fridge for 3–4 days or freeze up to 3 months. Reheat with a bit of broth if thickened. Keep noodles separate for best texture.