Crockpot Chicken Piccata
A simple crockpot take on classic chicken piccata that is easy and bright.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 4 cloves fresh garlic, minced
- 1 cup low-sodium chicken broth Use low-sodium to control salt.
- 1/4 cup freshly squeezed lemon juice (about 2 lemons)
- 1/4 cup caper berries Regular capers can be used if needed.
- 2 tbsp olive oil For searing the chicken.
- 2 tsp Italian seasoning
- 1/4 cup fresh parsley, chopped For garnish.
- 2 tbsp butter For the sauce.
- to taste cooked pasta Optional for serving.
Instructions
Preparation
- 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.
Cooking
- 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.
Serving
- Serve the chicken with the sauce over cooked pasta or rice, garnished with chopped parsley.
- Add lemon slices on the plate for extra brightness.
Notes
Sear the chicken first for better flavor and color. Do not overcook; check the chicken near the end of the cook time. For a thicker sauce, mix 1 tsp cornstarch with 1 tbsp cold water and stir into the hot sauce until it thickens.