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Crockpot Chicken Piccata

Enjoy the bright flavors of Chicken Piccata effortlessly made in a crockpot, perfect for busy weeknights or casual dinner parties.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 390
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts (about 1.5–2 lbs)
  • 4 cloves fresh garlic, minced
  • 1 cup low-sodium chicken broth Helps control salt content
  • 1/4 cup freshly squeezed lemon juice (about 2 lemons)
  • 1/4 cup caper berries (or 2–3 tbsp capers, drained) Caper berries are milder compared to capers
  • 2 tbsp olive oil
  • 2 tsp Italian seasoning
  • 2 tbsp butter (for finishing the sauce) Add cold for a glossy finish
  • 1/4 cup fresh parsley, chopped (for garnish)
  • to taste cooked pasta or rice (optional for serving)

Method
 

Preparation
  1. Mince the garlic and squeeze the lemons; set aside.
  2. Season the chicken breasts lightly with salt and pepper.
Searing
  1. Warm 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
  2. Add the chicken breasts and sear 2–3 minutes per side until golden.
  3. Transfer the seared breasts to the crockpot in a single layer.
Layering and Cooking
  1. Scatter the minced garlic and caper berries over the chicken.
  2. Pour in the chicken broth and lemon juice.
  3. Sprinkle the Italian seasoning over everything.
  4. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
Finishing
  1. Remove the chicken to a warm plate.
  2. Skim any excess fat if needed, then whisk cold butter into the hot cooking liquid until glossy.
  3. Taste and adjust salt or lemon if needed.
Serving
  1. Spoon the sauce over the chicken and garnish with chopped parsley.
  2. Serve over cooked pasta, rice, or steamed vegetables.

Notes

Store leftovers in an airtight container in the refrigerator for 3–4 days. For freezing, place chicken and sauce in a freezer-safe container for up to 3 months.