Lemony Chicken Piccata Crock Pot (Print Version)

Tender slow-cooked chicken in a tangy lemon-caper sauce with garlic and butter for an easy weeknight dinner.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - Salt and black pepper, to taste
03 - 1/4 cup all-purpose flour (use gluten-free flour if needed)

→ Cooking Liquids & Flavorings

04 - 1 cup low-sodium chicken broth
05 - 1/3 cup freshly squeezed lemon juice (about 2 lemons)
06 - 1 tablespoon lemon zest
07 - 3 tablespoons capers, rinsed and drained
08 - 3 cloves garlic, minced
09 - 2 tablespoons unsalted butter
10 - 2 tablespoons olive oil

→ Garnish

11 - 2 tablespoons fresh parsley, chopped
12 - Lemon slices (optional)

# Directions:

01 - Season chicken breasts generously with salt and pepper. Dredge each breast in flour, shaking off any excess coating.
02 - Heat olive oil in a large skillet over medium-high heat. Quickly sear the chicken breasts for 2 to 3 minutes per side until lightly golden. Do not cook through at this stage.
03 - Place the seared chicken breasts in the bottom of the slow cooker in a single layer.
04 - In a mixing bowl, whisk together the chicken broth, lemon juice, lemon zest, minced garlic, and capers. Pour the mixture evenly over the chicken in the slow cooker.
05 - Dot the top of each chicken breast with small pieces of the unsalted butter.
06 - Cover and cook on LOW for 4 hours or on HIGH for about 2 hours, until the chicken is tender and cooked through to an internal temperature of 165°F.
07 - Carefully remove the chicken from the slow cooker. Whisk the remaining sauce and spoon it over the chicken. Garnish with chopped fresh parsley and lemon slices if desired.

# Expert Tips:

01 -
  • The lemon caper sauce practically builds itself while you go about your day and tastes like you spent hours reducing it on the stove.
  • It transforms basic chicken breasts into something that feels restaurant worthy with almost zero hands on effort.
02 -
  • Skip the sear step once and you will understand why it matters because the flour never sets and the sauce turns cloudy instead of glossy.
  • If you want a thicker sauce whisk one tablespoon cornstarch into two tablespoons cold water and stir it in fifteen minutes before the cook time ends.
03 -
  • Let the chicken rest for five minutes after removing it from the crock pot so the juices redistribute and every bite stays moist.
  • The secret to a vibrant sauce is adding the lemon zest right before cooking rather than hours ahead because the oils dissipate quickly once exposed to air.

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