Slow Cooker Lemon Chicken Piccata

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This amazing Slow Cooker Lemon Chicken Piccata recipe is lightly infused with lemon, garlic, butter and balanced with a mild saltiness from the capers.

I’ve found that making dinner is cheaper, easier, more flavorful (usually), and less work if I use my Crockpot/Slow Cooker to prepare it. By throwing a few ingredients in around lunchtime we have a warm, flavorful, and healthy meal at dinner time.

One of my favorite combinations is lemon, garlic, chicken, and capers. The chicken is lightly infused with lemon, garlic, butter, and balanced with a mild saltiness from the capers. It is divine! All of our “keepers” go on my blog so I can easily find them the next time I decide to make the recipe.

With Chicken Piccata you may typically brown the chicken before putting it in the crockpot, but I don’t usually have time for that. This turns out great without precooking the chicken, in fact, I just use frozen chicken and it turns out very moist and flavorful.

Instructions:

1. Turn slow cooker on to high heat.

2. Add liquid ingredients and butter in the bottom of a crockpot. Stir.

3. Place frozen (or defrosted) chicken breasts in slow cooker. Sprinkle seasonings evenly on top of chicken. Cook on high for 3 hours.

4. Separate chicken (if frozen) into individual breasts, make sure they are mostly submerged in the broth. Add capers. Place thinly sliced lemons on top of chicken. Cook on medium for 1 hour until chicken is cooked through and capers are soft.

5. Remove chicken from broth and turn crockpot/slow cooker to high heat.

6. Stir corn starch into cold water and add to broth. Stir for a few minutes to thicken the broth.

7. Serve chicken on spaghetti, linguini, rice noodles, or mashed potatoes. Pour broth over the top. Enjoy!

Supply list

Crockpot/Slow Cooker

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Slow Cooker Lemon Chicken Piccata

Yield: 6

Prep Time: 20 minutes

Cook Time: 4 hours

Total Time: 4 hours 20 minutes

Amazing slow cooker chicken lightly infused with lemon, garlic, butter and balanced with a mild saltiness from the capers.

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Ingredients

• 2 pounds frozen boneless skinless chicken breasts (if using defrosted add 1/2 Cup water to broth)
• 2 lemons (one and one half juiced, one half sliced) or 1/2 Cup lemon juice and one half lemon sliced
• 3 Tablespoons capers
• 2 Tablespoons butter
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder (or 3 cloves, minced)
• 2 Cups chicken broth
• 1 Cup water
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried parsley
• 2 Tablespoons corn starch and 1/4 Cup cold water (for broth thickening)
• Spaghetti, linguini, rice noodles, or mashed potatoes (optional)

Instructions

1. Turn slow cooker on to high heat.
2. Add liquid ingredients and butter in the bottom of a crockpot. Stir.
3. Place frozen (or defrosted) chicken breasts in slow cooker. Sprinkle seasonings evenly on top of chicken. Cook on high for 3 hours.
4. Separate chicken (if frozen) into individual breasts, make sure they are mostly submerged in the broth. Add capers. Place thinly sliced lemons on top of chicken.Cook on medium for 1 hour until chicken is cooked through and capers are soft.
5. Remove chicken from broth/crockpot.
6. Turn crockpot to high heat.
7. Stir corn starch into cold water and add to broth. Stir to thicken broth allow to cook for 10-30 minutes.
8. Serve chicken on: spaghetti, linguini, rice noodles, or mash potatoes. Pour broth over the top. Garnish with a lemon slice. Enjoy.

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