There’s something magical about walking into your home after a busy day to the warm aroma of dinner, already cooked and ready to serve. That’s exactly the feeling this Crockpot Chicken Piccata delivers—a comforting, hearty dish that feels like a warm hug on a plate. Traditionally, chicken piccata is made on the stovetop, but this slow cooker version transforms it into an even easier, hands-off recipe.
Chicken piccata is a beloved Italian-American dish featuring tender chicken in a bright and zesty lemon-caper sauce. It’s perfect for family dinners, cozy date nights, or entertaining guests. By using a crockpot, the chicken becomes unbelievably tender, soaking up all the tangy, savory flavors of the sauce. This dish brings elegance to your table with minimal effort—ideal for any night of the week.
Why You’ll Love This Recipe
- Easy and Convenient: The crockpot does all the work, leaving you free to handle other tasks or relax.
- Bright and Bold Flavors: The lemon-caper sauce is both tangy and savory, making every bite memorable.
- Versatile Pairing Options: Serve it with pasta, rice, or even crusty bread to soak up the delicious sauce.
- Family-Friendly: A crowd-pleaser for both adults and kids, with simple, wholesome ingredients.
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- ½ cup all-purpose flour
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 cup chicken broth
- ⅓ cup freshly squeezed lemon juice
- ¼ cup capers, drained and rinsed
- 2 tablespoons unsalted butter
- Fresh parsley, chopped (for garnish)
How to Make Crockpot Chicken Piccata
Step-by-Step Instructions
- Prepare the Chicken
Start by patting the chicken breasts dry with a paper towel—this ensures they brown nicely. In a shallow bowl, combine the flour, salt, and pepper. Dredge each chicken breast in the seasoned flour, shaking off the excess. - Brown the Chicken
Heat olive oil in a skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side, just until golden. No need to cook them all the way through; they’ll finish in the crockpot.Tip: Browning adds a rich depth of flavor to the dish, so don’t skip this step! - Layer in the Crockpot
Transfer the browned chicken breasts to the crockpot. - Make the Sauce
In the same skillet, add the minced garlic and sauté for about 30 seconds, until fragrant. Pour in the chicken broth and lemon juice, scraping up any browned bits from the pan (this adds even more flavor!). Add the capers and bring the sauce to a gentle simmer. - Cook Low and Slow
Pour the sauce over the chicken in the crockpot. Cover and cook on low for 4-5 hours or high for 2-3 hours, until the chicken is tender and cooked through. - Finish with Butter
About 15 minutes before serving, stir the butter into the sauce in the crockpot. This gives the sauce a silky, luxurious texture. - Serve and Garnish
Transfer the chicken to a serving platter, spoon the sauce over the top, and sprinkle with freshly chopped parsley. Serve warm with your favorite sides!
Helpful Tips
- Don’t Skip the Browning: Browning the chicken before adding it to the crockpot enhances the overall flavor and keeps the chicken juicy.
- Adjust the Lemon Flavor: Love a stronger lemon kick? Add a little extra lemon juice just before serving.
- Thicker Sauce: If you prefer a thicker sauce, remove the lid for the last 20-30 minutes of cooking, or stir in a cornstarch slurry (1 teaspoon cornstarch mixed with 2 teaspoons water).
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 4-5 hours on low, or 2-3 hours on high
- Total Time: 5 hours 15 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Crockpot
- Cuisine: Italian-American
- Diet: Gluten-Free option available (use gluten-free flour)
Notes
- If you want to make this dish gluten-free, simply substitute the all-purpose flour with a gluten-free alternative.
- For added depth, throw in a handful of halved cherry tomatoes during the last hour of cooking.
Nutritional Information (Per Serving)
- Calories: 310
- Protein: 32g
- Carbohydrates: 8g
- Fat: 15g
- Sodium: 580mg
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are just as delicious and stay moist during slow cooking.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of chicken broth if needed.
Can I freeze this dish?
Yes, Crockpot Chicken Piccata freezes well. Store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Storage Instructions
- Refrigerate: Place cooled chicken and sauce in an airtight container. Consume within 3 days.
- Freeze: Store in a freezer-safe container for up to 3 months.
- Reheat: Warm on the stovetop or microwave, adding extra chicken broth if needed to loosen the sauce.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other comforting dishes:
Conclusion
Crockpot Chicken Piccata is the perfect balance of convenience and elegance. With its zesty lemon sauce and tender chicken, this dish feels both light and indulgent—a rare combination that’s sure to become a favorite in your household. Whether you’re entertaining or simply enjoying a quiet family dinner, this recipe delivers big on flavor without the fuss. Give it a try, and you’ll have a new go-to recipe for any occasion!
Print
Cozy Crockpot Chicken Piccata
Description
There’s something magical about walking into your home after a busy day to the warm aroma of dinner, already cooked and ready to serve. That’s exactly the feeling this Crockpot Chicken Piccata delivers—a comforting, hearty dish that feels like a warm hug on a plate. Traditionally, chicken piccata is made on the stovetop, but this slow cooker version transforms it into an even easier, hands-off recipe.
Chicken piccata is a beloved Italian-American dish featuring tender chicken in a bright and zesty lemon-caper sauce. It’s perfect for family dinners, cozy date nights, or entertaining guests. By using a crockpot, the chicken becomes unbelievably tender, soaking up all the tangy, savory flavors of the sauce. This dish brings elegance to your table with minimal effort—ideal for any night of the week.
Ingredients
- 4 boneless, skinless chicken breasts
- ½ cup all-purpose flour
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 cup chicken broth
- ⅓ cup freshly squeezed lemon juice
- ¼ cup capers, drained and rinsed
- 2 tablespoons unsalted butter
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Chicken
Start by patting the chicken breasts dry with a paper towel—this ensures they brown nicely. In a shallow bowl, combine the flour, salt, and pepper. Dredge each chicken breast in the seasoned flour, shaking off the excess. - Brown the Chicken
Heat olive oil in a skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side, just until golden. No need to cook them all the way through; they’ll finish in the crockpot.Tip: Browning adds a rich depth of flavor to the dish, so don’t skip this step! - Layer in the Crockpot
Transfer the browned chicken breasts to the crockpot. - Make the Sauce
In the same skillet, add the minced garlic and sauté for about 30 seconds, until fragrant. Pour in the chicken broth and lemon juice, scraping up any browned bits from the pan (this adds even more flavor!). Add the capers and bring the sauce to a gentle simmer. - Cook Low and Slow
Pour the sauce over the chicken in the crockpot. Cover and cook on low for 4-5 hours or high for 2-3 hours, until the chicken is tender and cooked through. - Finish with Butter
About 15 minutes before serving, stir the butter into the sauce in the crockpot. This gives the sauce a silky, luxurious texture. - Serve and Garnish
Transfer the chicken to a serving platter, spoon the sauce over the top, and sprinkle with freshly chopped parsley. Serve warm with your favorite sides!
Notes
- If you want to make this dish gluten-free, simply substitute the all-purpose flour with a gluten-free alternative.
- For added depth, throw in a handful of halved cherry tomatoes during the last hour of cooking.