Description

This Crockpot Chicken Piccata recipe combines tender, slow-cooked chicken breasts with a bright and tangy lemon-caper sauce. The chicken is first browned in a skillet to develop flavor, then slow-cooked in a flavorful broth and wine mixture, resulting in juicy, melt-in-your-mouth meat infused with zesty citrus and briny capers. Finished with butter and fresh parsley, this simple yet elegant dish is perfect for an easy weeknight dinner or entertaining guests.

Ingredients

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Chicken

4 boneless, skinless chicken breasts
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil

Sauce

1/2 cup chicken broth
1/2 cup dry white wine
1 tablespoon lemon juice
2 tablespoons capers
2 tablespoons butter
1 tablespoon fresh parsley, chopped
Lemon slices, for garnish

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Instructions

Prepare the Chicken: In a shallow dish, combine flour, salt, and pepper. Dredge each chicken breast thoroughly in the flour mixture, coating both sides evenly to create a light crust that will help with browning and sauce adherence.
Brown the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the coated chicken breasts and cook for 2-3 minutes on each side until they develop a light golden-brown color. This step enhances flavor and seals in juices.
Transfer to Crockpot: Place the browned chicken breasts into the crockpot, arranging them evenly to prepare for slow cooking.
Prepare the Sauce: Using the same skillet, pour in chicken broth, dry white wine, and lemon juice. Bring to a simmer while scraping the bottom of the skillet to release any browned bits left from the chicken. This adds depth to the sauce.
Slow Cook: Pour the prepared sauce over the chicken in the crockpot. Sprinkle the capers on top. Cover and cook on low heat for 4-5 hours until the chicken is tender, fully cooked, and infused with the sauce flavors.
Finish the Sauce: Once cooked, carefully remove the chicken from the crockpot and place it on a serving dish. Stir the butter directly into the remaining sauce in the crockpot until melted and combined, enriching the sauce. Pour this buttery sauce over the chicken. Garnish with chopped fresh parsley and lemon slices for a bright, fresh presentation.

Notes

For best results, use boneless, skinless chicken breasts of even thickness to ensure even cooking.
If you prefer a thicker sauce, you can remove the sauce after slow cooking and simmer it briefly on the stovetop to reduce before adding butter.
This dish pairs wonderfully with steamed vegetables, mashed potatoes, or pasta to soak up the flavorful sauce.
Substitute dry white wine with additional chicken broth if you prefer to avoid alcohol.
Capers can be rinsed if you want to reduce their saltiness.