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Slow-Cooker Chicken Piccata Recipe

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4.2 from 14 reviews

  • Author: Sara
  • Total Time: 3 hours 10 minutes
  • Yield: 4 servings

Description

This Slow-Cooker Chicken Piccata is a tender and flavorful dish featuring boneless skinless chicken breasts cooked slowly in a tangy lemon-caper sauce. Browning the chicken before slow cooking ensures a rich depth of flavor, while the gentle simmering makes the chicken juicy and tender. The sauce is thickened with cornstarch and enriched with butter, then garnished with fresh parsley for a bright, fresh finish. Perfect for an easy yet elegant weeknight dinner.

Ingredients

Main Ingredients

  • 1 tablespoon olive oil
  • 2 pounds boneless skinless chicken breasts, sliced in half lengthwise
  • Salt and pepper to taste
  • 1 cup reduced-sodium chicken broth
  • 1/2 cup dry white wine
  • 1/2 cup freshly squeezed lemon juice
  • 6 garlic cloves, smashed
  • 3 tablespoons capers, drained
  • 2 tablespoons cornstarch
  • 2 tablespoons unsalted butter
  • Minced fresh parsley, for garnish

Instructions

  1. Prep the chicken: Slice the chicken breasts in half lengthwise to make thinner cutlets for quicker cooking and better flavor absorption.
  2. Heat the olive oil and season the chicken: Warm the olive oil in a large skillet over medium-high heat. Season both sides of each chicken breast half generously with salt and pepper.
  3. Brown the chicken: Place the chicken pieces in the hot skillet and cook for 2 to 3 minutes on each side until browned. This step locks in flavor and adds a rich color to the chicken.
  4. Prepare slow cooker with liquids and aromatics: In the slow cooker, combine the chicken broth, dry white wine, freshly squeezed lemon juice, smashed garlic cloves, and drained capers to create a bright and flavorful cooking liquid.
  5. Cook the chicken in slow cooker: Add the browned chicken pieces to the slow cooker. Cover and cook on low for 3 to 4 hours, or until the chicken reaches an internal temperature of 165°F (74°C) as measured with an instant-read thermometer.
  6. Remove chicken and thicken the sauce: Carefully transfer the cooked chicken to a plate and cover to keep warm. Increase the slow cooker temperature to high. Remove 1/2 cup of the cooking liquid and whisk in the cornstarch until dissolved. Return this mixture to the slow cooker, stir well, cover, and cook for an additional 10 to 15 minutes until the sauce has thickened slightly.
  7. Finish with butter: Stir the unsalted butter into the thickened sauce until melted and fully incorporated, providing a silky, rich finish.
  8. Serve and garnish: Plate the chicken pieces and spoon the sauce over them. Garnish with freshly minced parsley for a fresh, vibrant touch.

Notes

  • For best results, use an instant-read thermometer to ensure the chicken is safely cooked.
  • If you don’t have dry white wine, substitute with additional chicken broth or a splash of white grape juice.
  • To reduce prep time, you can skip browning the chicken, but browning adds important flavor and texture.
  • Leftover chicken piccata can be stored in the fridge for up to 3 days.
  • The sauce can be strained before thickening for a smoother texture, if desired.
  • Prep Time: 10 minutes
  • Cook Time: 3 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Italian-American

Find it online: https://saraflavors.com/slow-cooker-chicken-piccata-recipe/