Cozy Crockpot Chicken Piccata Recipe for Flavorful Nights Recipe
This Cozy Crockpot Chicken Piccata recipe offers a flavorful, hands-off approach to a classic Italian dish. Tender chicken breasts are seared to golden perfection, then slow-cooked in a tangy lemon, garlic, and caper sauce. Finished with butter for richness and fresh parsley for brightness, this comforting meal pairs beautifully with pasta or rice, perfect for an easy weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Total Time: 6 hours 15 minutes (low heat) or 3 hours 15 minutes (high heat)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooking, Searing
- Cuisine: Italian
- Diet: Low Salt
Ingredients
Scale
Chicken and Seasoning
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 2 tsp Italian seasoning
Sauce Ingredients
- 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 tbsp butter
Garnish
- 1/4 cup fresh parsley, chopped
Optional Serving
- Cooked pasta or rice
Instructions
- Prepare Ingredients: Mince the garlic cloves finely and squeeze fresh lemons to obtain approximately 1/4 cup of lemon juice. Set aside.
- Sear Chicken: Heat the olive oil in a skillet over medium-high heat. Season both sides of the chicken breasts with salt and pepper, then sear each breast until golden brown on both sides, about 3-4 minutes per side, to lock in juices and flavor.
- Layer in Crockpot: Place the seared chicken breasts into the crockpot in a single layer. Top evenly with the minced garlic and caper berries for that distinctive piccata tang.
- Add Liquids and Seasoning: Pour the low-sodium chicken broth and freshly squeezed lemon juice over the chicken. Sprinkle the Italian seasoning evenly over the top to infuse savory herbal notes.
- Cook: Cover the crockpot and cook on low heat for 6 hours or on high heat for 3 hours, until the chicken is tender and fully cooked through (internal temperature should reach 165°F / 74°C).
- Finish Sauce: Once cooking is complete, remove the chicken breasts carefully and keep warm. Whisk the butter into the remaining juices in the crockpot until the sauce is smooth and slightly thickened.
- Serve: Plate the chicken and spoon the luscious piccata sauce over the top. Garnish with the fresh chopped parsley. Serve alongside cooked pasta or rice to soak up the sauce for a complete and satisfying meal.
Notes
- Searing the chicken before slow cooking helps retain moisture and adds depth of flavor.
- Use low-sodium chicken broth to better control the saltiness of the dish.
- If you prefer a thicker sauce, mix a small amount of cornstarch with cold water and stir into the crockpot in the last 15 minutes of cooking.
- Capers can be substituted with caper berries or omitted if unavailable, but they are key to the characteristic tangy flavor.
- Leftover chicken piccata can be stored in an airtight container in the refrigerator for up to 3 days.
- For a gluten-free version, ensure the chicken broth and pasta used are certified gluten-free.
Nutrition
- Serving Size: 1 chicken breast with sauce (approx. 200g)
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 110 mg
Keywords: Chicken Piccata, Crockpot chicken, Slow cooker dinner, Lemon chicken, Capers, Italian comfort food
