Crockpot Chicken Piccata takes the classic Italian dish and makes it even easier by letting the slow cooker do the work. Tender chicken breasts are simmered in a buttery lemon sauce with garlic, capers, and a splash of white wine, creating a bright and savory dish with minimal effort.
This recipe is perfect for busy weeknights or dinner parties when you want something elegant but low-maintenance. With its tangy lemon-caper sauce and fork-tender chicken, Crockpot Chicken Piccata is comforting, flavorful, and pairs beautifully with pasta, rice, or vegetables.
Ingredients
- 4 boneless, skinless chicken breasts
- ½ cup flour (for dredging)
- 2 tablespoons olive oil
- 3 tablespoons butter, divided
- 3 garlic cloves, minced
- 1 cup chicken broth
- ½ cup dry white wine (or extra broth)
- ¼ cup lemon juice (fresh squeezed)
- 2 tablespoons capers, drained
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried Italian seasoning
- 2 tablespoons fresh parsley, chopped (for garnish)
- Lemon slices, for garnish (optional)
Preparation
Step 1: Prepare the Chicken
- Pat chicken breasts dry. Season lightly with salt and pepper.
- Dredge in flour, shaking off excess.
Step 2: Sear Chicken (Optional but Recommended)
- Heat olive oil and 1 tablespoon butter in a skillet.
- Brown chicken for 2–3 minutes per side until golden.
- Transfer to crockpot.
Step 3: Make the Sauce
- In the same skillet, add garlic and sauté 1 minute.
- Pour in chicken broth, wine, and lemon juice. Stir, scraping up brown bits.
- Pour mixture over chicken in the crockpot.
Step 4: Slow Cook
- Add capers, Italian seasoning, and remaining butter.
- Cover and cook on LOW 4–5 hours or HIGH 2–3 hours, until chicken is tender.
Step 5: Serve
- Garnish with parsley and lemon slices.
- Serve hot over pasta, rice, or mashed potatoes.
Variations
- Creamy Version: Add ½ cup heavy cream or coconut milk before serving.
- Spicy Kick: Add crushed red pepper flakes.
- Thigh Option: Use boneless, skinless chicken thighs for richer flavor.
- Low-Carb/Keto: Serve over zucchini noodles or cauliflower rice.
Cooking Notes
- Searing chicken first gives extra flavor, but you can skip if in a hurry.
- Adjust lemon juice to taste if you prefer a milder or tangier sauce.
- Sauce can be thickened by whisking in 1 teaspoon cornstarch mixed with water at the end.
Serving Suggestions
- Classic: Serve with spaghetti or angel hair pasta.
- Comforting: Pair with mashed potatoes and roasted asparagus.
- Light: Serve with a simple side salad and steamed green beans.
Tips
- Use fresh lemon juice for the best flavor.
- Double the sauce if you love extra to pour over sides.
- Store leftovers in the fridge for up to 3 days; reheat gently to avoid drying.
- Freeze cooked chicken with sauce up to 2 months.
Timing
- Prep Time: 15 minutes
- Cooking Time: 4–5 hours (on LOW)
- Total Time: 4 hours 15 minutes
Nutritional Information (per serving, 4 servings)
- Calories: 360
- Protein: 36g
- Sodium: 650mg
FAQs
Q1: Can I make crockpot chicken piccata ahead of time?
- Yes, prep ingredients and refrigerate overnight, then cook the next day.
Q2: Can I skip the wine?
- Yes, just use extra chicken broth and a little more lemon juice.
Q3: Can I make this recipe with chicken thighs?
- Yes, thighs are delicious and stay juicy.
Q4: How do I thicken the sauce?
- Add a cornstarch slurry at the end or let sauce simmer uncovered for 10 minutes.
Q5: What pasta works best?
- Thin pasta like spaghetti or angel hair complements the sauce perfectly.
Conclusion
Crockpot Chicken Piccata is a simple yet elegant dish that transforms everyday chicken into a flavorful dinner with minimal effort. The lemon-caper sauce adds brightness and depth, while the slow cooker ensures tender, juicy chicken every time. Perfect for weeknights or entertaining, this recipe proves that classic flavors and convenience can go hand in hand.