A simple crockpot take on classic chicken piccata that is easy and bright.

Table of Contents

introduction

This slow-cooked version gives tender chicken and a lemony sauce. It works well for busy days and family dinners. If you like crockpot chicken, also try the creamy chicken pasta crockpot for another easy meal idea.

why make this recipe

It is easy to set and forget in the crockpot.
The lemon and capers give big flavor with little work.
It makes a simple weeknight meal that feels special.
You can serve it over pasta or rice for a full plate.

how to make Crockpot Chicken Piccata

Mince the garlic and squeeze the lemon juice.
Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper. Sear the chicken until golden brown on both sides.
Place the seared chicken in the crockpot. Top with the minced garlic and caper berries.
Pour in the chicken broth and lemon juice. Sprinkle the Italian seasoning on top.
Cover and cook on low for 6 hours or on high for 3 hours.
When the chicken is done, remove it from the crockpot. Whisk the butter into the remaining juices to make a simple sauce.
Serve the chicken with the sauce over cooked pasta or rice and garnish with chopped parsley.

Ingredients :

4 boneless, skinless chicken breasts
4 cloves fresh garlic, minced
1 cup low-sodium chicken broth
1/4 cup freshly squeezed lemon juice (about 2 lemons)
1/4 cup caper berries
2 tbsp olive oil
2 tsp Italian seasoning
1/4 cup fresh parsley, chopped (for garnish)
2 tbsp butter (for sauce)
cooked pasta (optional for serving)

Directions :

Mince garlic and squeeze lemon juice.
In a skillet over medium-high heat, heat olive oil. Season chicken with salt and pepper; sear until golden brown on both sides.
Layer seared chicken in crockpot; top with garlic and capers. Pour in broth and lemon juice.
Sprinkle Italian seasoning on top; cover and cook on low for 6 hours or high for 3 hours.
Once cooked, remove chicken and whisk butter into remaining juices to create the sauce.
Serve chicken with sauce over pasta or rice, garnished with parsley.

how to serve Crockpot Chicken Piccata

Serve over cooked pasta, rice, or mashed potatoes.
Spoon the sauce over the chicken and starch.
Sprinkle chopped parsley on top for color and fresh flavor.
Add lemon slices on the plate if you want extra brightness.

how to store Crockpot Chicken Piccata

Cool the chicken and sauce to room temperature.
Store in an airtight container in the fridge for up to 3–4 days.
For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.
Reheat gently on the stove or in the microwave to keep the chicken moist.

tips to make Crockpot Chicken Piccata

Sear the chicken first for better flavor and color.
Use low-sodium broth to control salt.
Do not overcook; check the chicken near the end of the cook time.
Whisk the butter into hot juices off the heat for a glossy sauce.
Taste the sauce at the end and add a little more lemon if you want extra tang.

variation (if any)

Use boneless skinless chicken thighs for more fat and flavor.
Add a splash of white wine to the broth for deeper flavor.
Stir in a spoon of cream at the end for a richer sauce.
Swap caper berries for regular capers if needed.

FAQs

Q: Can I use frozen chicken breasts?
A: It is best to thaw chicken first. Frozen chicken raises the crockpot temperature and can lead to uneven cooking.

Q: Can I skip searing the chicken?
A: Yes, you can skip searing. Searing adds color and flavor, but the dish will still cook in the crockpot.

Q: How do I thicken the sauce?
A: Whisk butter into the juices to add richness. For a thicker sauce, mix 1 tsp cornstarch with 1 tbsp cold water and stir into the hot sauce until it thickens.

Q: Can I double the recipe?
A: Yes, you can double it if your crockpot is large enough. Keep the same cook time but check for doneness.

Conclusion

For a tested slow-cooker version and extra notes, see Crockpot Chicken Piccata – The Defined Dish.