Crockpot Chicken Piccata
A set-and-forget slow-cooker version of the classic Italian-American favorite, featuring tangy lemon, briny capers, and buttery sauce over tender chicken.
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.
Notes
Best ways to enjoy it: over buttered linguine or spaghetti, atop creamy mashed potatoes, or with steamed rice. Pair with sautéed green beans, roasted asparagus, or a crisp salad.