Crockpot Chicken Piccata
A bright and tangy dish combining tender chicken with a silky lemon-caper sauce, ideal for busy weeknights or casual dinner parties.
Ingredients
For the Base
- 4 pieces boneless, skinless chicken breasts Arrange in a single layer if possible.
For the Sauce
- 1/4 cup butter Can substitute with reduced-fat butter or light margarine.
- 1/2 cup fresh lemon juice For the best flavor, use freshly squeezed lemon juice.
- 1/4 cup capers Chopped green olives can be used as a swap.
- 2 cloves garlic, minced Garlic powder can be used in place of fresh, use 1/2 teaspoon per clove.
- Salt and pepper to taste Taste the sauce before adding additional salt.
For Serving
- Fresh parsley, chopped (for garnish) Add just before serving for vibrancy.
- Pasta, mashed potatoes, or rice (for serving) Any of these options pair well with the dish.
Instructions
Preparation
- Place the chicken breasts in the crockpot in a single layer if possible.
- In a separate bowl, combine butter, lemon juice, capers, minced garlic, and salt and pepper. Stir until the butter is partially mixed in.
- Pour the sauce mixture over the chicken, ensuring the capers and garlic are distributed on top.
Cooking
- Cover the crockpot and cook on low for 4–6 hours, checking at around 4 hours for doneness.
Serving
- Serve the chicken over pasta, mashed potatoes, or rice, and spoon additional sauce over the top.
- Garnish with freshly chopped parsley before serving.
Notes
Tip: Let the chicken rest in the sauce for 10 minutes post-cooking to absorb more flavor. You can make this ahead by assembling it in the fridge for up to 24 hours before cooking.