Lemony Chicken Piccata Slow Cooker (Printable)

Tender chicken breasts slow-cooked in a bright, tangy lemon-caper sauce for an effortless weeknight dinner.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - Salt and freshly ground black pepper, to taste
03 - ¼ cup gluten-free flour (or all-purpose flour)

→ Cooking Liquids & Flavorings

04 - 1 cup low-sodium chicken broth
05 - ⅓ 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, for serving (optional)

# Steps:

01 - Pat the chicken breasts dry and season both sides generously with salt and black 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 — the goal is to build a flavorful crust.
03 - Place the seared chicken breasts in the bottom of the slow cooker in a single even 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 pieces of the unsalted butter. Cover the slow cooker and cook on LOW for 4 hours or on HIGH for approximately 2 hours, until the chicken is tender and cooked through to an internal temperature of 165°F.
06 - Carefully remove the chicken from the slow cooker. Whisk the remaining sauce in the cooker until smooth, then spoon it generously over the chicken. Garnish with chopped fresh parsley and lemon slices if desired.

# Expert Tips:

01 -
  • The lemon caper combination tastes like something from a trattoria but practically cooks itself while you live your life.
  • It converts anyone who thinks slow cookers only produce stews and chilis into a true believer.
02 -
  • Skip the searing step and you will lose the subtle crust that helps the flour thicken the sauce during cooking, leaving you with a watery pool instead of a velvety glaze.
  • Do not overcook the chicken past the recommended time because lean breasts will turn chalky and dry even sitting in liquid.
03 -
  • Pound the chicken breasts to even thickness before searing so the thinnest parts do not turn to rubber while the thickest pieces are still cooking through.
  • Taste the finished sauce before serving and add a tiny pinch of sugar if the lemon comes across as too sharp, which balances everything instantly.

Return