Description
This Crockpot Chicken Piccata is a comforting and flavorful slow-cooked dish featuring tender chicken breasts in a zesty lemon, white wine, and caper sauce. The chicken is lightly browned before slow cooking to develop rich flavors, making it an easy yet elegant meal perfect for busy days.
Ingredients
Scale
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
Instructions
- Prepare the Chicken: In a shallow dish, combine flour, salt, and black pepper. Dredge each chicken breast in the flour mixture until both sides are fully coated to create a light crust that will hold up during cooking.
- 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, enhancing flavor through caramelization.
- Transfer to Crockpot: Place the browned chicken breasts evenly in the bottom of your crockpot to prepare for slow cooking.
- Prepare the Sauce: Using the same skillet, add the chicken broth, dry white wine, and lemon juice. Simmer the mixture while scraping the browned bits off the skillet bottom to incorporate deep flavors into the sauce.
- Slow Cook: Pour the prepared sauce over the chicken in the crockpot and sprinkle evenly with capers. Cover and cook on low setting for 4-5 hours, allowing the chicken to become tender and fully infused with the sauce flavors.
- Finish the Sauce: When cooking is complete, carefully remove the chicken and arrange on a serving dish. Stir butter into the crockpot sauce until melted and smooth, then pour this luscious sauce over the chicken. Garnish with fresh chopped parsley and lemon slices for a bright finish.
Notes
- For best flavor, use a dry white wine such as Sauvignon Blanc or Pinot Grigio.
- You can substitute chicken thighs if preferred; adjust cooking time accordingly.
- If you do not have a crockpot, this dish can be adapted to a covered baking dish and cooked in the oven at 325°F (160°C) for about 1 hour.
- For a thicker sauce, remove chicken after cooking and reduce the sauce on the stovetop before adding butter.
- Serve over pasta, rice, or mashed potatoes to soak up the flavorful sauce.
