Crockpot Chicken Piccata is a set-and-forget slow-cooker version of the classic Italian-American favorite: tangy lemon, briny capers, and buttery sauce spooned over tender chicken. It’s ideal for busy weeknights, casual family dinners, or when you want something bright and comforting with minimal hands-on time. If you enjoy easy, crowd-pleasing slow-cooker meals, you might also like this cheesy, family-friendly option: Crockpot Cheddar Chicken Pot Pie Tortellini.
Why you’ll love this dish
This recipe delivers big Piccata flavors without standing over the stove. The crockpot gently infuses chicken breasts with lemon and garlic while butter and capers create a silky, tangy sauce. It’s forgiving, low-effort, and translates well to feeding a crowd.
“I love how the crockpot keeps the chicken moist and the sauce zesty—makes weeknight dinners feel special.” — home cook review
Reasons to try it:
- Hands-off cooking: prep in 10 minutes, then leave it to simmer.
- Family-friendly: bright flavors most kids and adults enjoy.
- Budget-friendly: simple pantry staples elevate inexpensive chicken breasts.
- Versatile: serves over pasta, rice, or mashed potatoes for different moods.
Preparing Crockpot Chicken Piccata
This is a straightforward slow-cooker method: arrange chicken in the crockpot, whisk together the lemon-butter sauce, pour over, and cook on low until tender. Expect 4–6 hours depending on your crockpot and the thickness of the breasts. No searing required, though a quick brown adds extra flavor if you have a minute.
What to expect:
- Prep time: ~10 minutes.
- Cook time: 4–6 hours on low.
- Serves: about 4.
What you’ll need
- 4 boneless, skinless chicken breasts (about 1.5–2 pounds total). Note: even thickness helps even cooking — pound thicker pieces if needed.
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup fresh lemon juice (about 2 lemons)
- 1/4 cup capers (rinsed briefly if very salty)
- 2 cloves garlic, minced
- 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
- Salt and pepper to taste (go easy on salt because capers add saltiness)
- Chopped parsley for garnish
- Pasta, mashed potatoes, or rice for serving
Substitutions and notes:
- Use chicken thighs (boneless) for richer flavor and forgiving texture; reduce cook time slightly if very small.
- Swap half the butter for olive oil for a lighter sauce.
- Add 1/4 cup low-sodium chicken broth or white wine to stretch the sauce and add depth.
Step-by-step instructions
- Place the chicken breasts in a single layer in the crockpot. If they won’t fit, slightly overlap but avoid stacking.
- In a bowl, whisk together melted butter, fresh lemon juice, capers, minced garlic, oregano, and a few grinds of black pepper. Taste and adjust—remember capers are salty.
- Pour the lemon-butter mixture evenly over the chicken breasts.
- Cover and cook on LOW for 4–6 hours, or until the chicken reaches an internal temperature of 165°F and is tender. Thinner breasts may finish closer to 4 hours; thicker pieces may need up to 6.
- Optional: If you prefer a thicker sauce, remove the chicken when done and stir a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) into the sauce in the crockpot, then cook on HIGH for 10–15 minutes until thickened before returning chicken.
- Serve the chicken over pasta, mashed potatoes, or rice. Spoon extra sauce over the top and garnish with chopped parsley.
How to serve Crockpot Chicken Piccata
Best ways to enjoy it:
- Over buttered linguine or spaghetti for a classic presentation.
- Spooned atop creamy mashed potatoes to soak up the sauce.
- With steamed rice or cauliflower rice for a lighter plate.
Pairings:
- Simple sautéed green beans, roasted asparagus, or a crisp green salad balance the rich sauce.
- For wine: a bright Sauvignon Blanc or unoaked Chardonnay complements the lemony sauce. If you want a bolder, Asian-style slow-cooker option for another night, try the flavorful Crockpot General Tso’s Chicken.
Plating tip: slice the breasts diagonally, fan them over the starch, and finish with a fresh parsley sprinkle and a lemon wedge.
Storage and reheating tips
- Refrigeration: Cool within two hours and store in an airtight container for 3–4 days.
- Freezing: Freeze cooked chicken and sauce up to 3 months for best quality. Thaw overnight in the refrigerator before reheating.
- Reheating: Rewarm gently on the stove over low heat until the internal temperature reaches 165°F, or microwave in short intervals to avoid drying. If frozen, thaw first; reheating from frozen leads to uneven warming.
- Food safety: Always use a thermometer to verify chicken reaches 165°F when reheating leftovers.
Pro chef tips
- Rinse capers briefly if using very salty brined capers; it lets you control seasoning.
- Pound uneven breasts to uniform thickness for consistent cooking.
- If short on time, cook on HIGH for 2–3 hours, checking doneness early to avoid overcooking.
- For extra depth, brown the breasts quickly in a skillet before adding to the crockpot. This step is optional but adds caramelized flavor.
- To make the sauce glossy, finish with a small pat of cold butter off heat (monter au beurre) after thickening.
Creative twists
- Lemon-herb chicken thighs: swap breasts for boneless thighs and add fresh thyme and rosemary.
- Creamy Piccata: stir in 1/3 cup heavy cream or crème fraîche at the end for a richer sauce.
- Mediterranean version: add sliced kalamata olives and sun-dried tomatoes for a savory twist.
- Lighter option: replace half the butter with extra-virgin olive oil and use low-sodium capers.
Common questions
Q: Can I use frozen chicken breasts?
A: It’s best to thaw chicken first for even cooking. Starting from frozen increases the risk of uneven temperature and prolongs cooking time beyond recommended ranges.
Q: My sauce tastes too salty—what can I do?
A: Capers are salty; next time rinse them or use fewer. For a quick fix, add a squeeze of extra lemon, a splash of water or low-sodium broth, or toss in more pasta/mashed potatoes to dilute the salt on the plate.
Q: How do I thicken the sauce from the crockpot?
A: Make a slurry with 1 teaspoon cornstarch mixed into 1 tablespoon cold water. Stir into the sauce and cook on HIGH for 10–15 minutes, or remove sauce and simmer on the stove until thickened.
Q: Can I make this for meal prep?
A: Yes—portion with rice or pasta into airtight containers. Refrigerate for up to 4 days. Freeze individual portions for up to 3 months.
Q: Is it safe to cook chicken in the crockpot without searing?
A: Yes. Searing adds flavor but isn’t required for safety. Ensure the final internal temperature reaches 165°F.
Q: Can I double the recipe?
A: You can, but ensure your crockpot isn’t overcrowded. Cook in a larger slow cooker or in two batches so the sauce can circulate and heat evenly.
If you want more slow-cooker ideas for weeknights, check other recipes and variations that suit different palettes and cooking styles.
Crockpot Chicken Piccata
Ingredients
Main ingredients
- 4 pieces boneless, skinless chicken breasts about 1.5–2 pounds total; pound thicker pieces if needed
- 1/2 cup unsalted butter, melted 1 stick
- 1/2 cup fresh lemon juice about 2 lemons
- 1/4 cup capers rinsed briefly if very salty
- 2 cloves garlic, minced
- 1 teaspoon dried oregano or 1 tablespoon fresh, chopped
- Salt and pepper to taste Go easy on salt due to capers' saltiness.
- Chopped parsley for garnish
- Pasta, mashed potatoes, or rice for serving As desired.
Instructions
Preparation
- Place the chicken breasts in a single layer in the crockpot. If they won’t fit, slightly overlap but avoid stacking.
- In a bowl, whisk together melted butter, fresh lemon juice, capers, minced garlic, oregano, and a few grinds of black pepper. Taste and adjust seasoning.
- Pour the lemon-butter mixture evenly over the chicken breasts.
- Cover and cook on LOW for 4–6 hours, until the chicken reaches an internal temperature of 165°F and is tender.
- Optional: If you prefer a thicker sauce, remove the chicken when done and stir a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) into the sauce in the crockpot; cook on HIGH for 10–15 minutes until thickened before returning chicken.
Serving
- Serve the chicken over pasta, mashed potatoes, or rice. Spoon extra sauce over the top and garnish with chopped parsley.