If you love meals that feel like a warm hug, you are going to fall head over heels for this Crockpot Chicken Piccata. This dish turns simple ingredients into a luscious, tangy, and utterly comforting experience with tender chicken breasts bathed in a zesty lemon-caper sauce. The slow-cooking magic in the crockpot melds flavors beautifully while making dinner prep effortless, giving you time to relax and savor the anticipation of a delicious meal. Trust me, once you try this Crockpot Chicken Piccata, it’ll become one of your absolute go-tos for weeknight dinners and special occasions alike.

Crockpot Chicken Piccata Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Crockpot Chicken Piccata is in its simplicity. Each ingredient plays a crucial role—whether it’s the brightness from fresh lemons or the rich depth from garlic and butter—that combines to create a harmonious flavor profile. Getting these basics right means your dish will be bursting with every bite.

2 lbs boneless (skinless) chicken breasts: The star of the dish, providing lean protein and tender texture when cooked right.

2 tsp kosher salt: Essential for seasoning and enhancing all the natural flavors.
1 tsp fresh cracked black pepper: Adds subtle spice and depth to the chicken.

½ cup cassava or all-purpose flour: Used for dredging, it creates a light crust that locks in moisture.
2 tbsp extra virgin olive oil: For achieving that perfect golden sear on the chicken.

2 tbsp butter (or ghee, sub vegan butter for dairy-free): Brings richness and silky texture to the sauce.
4 garlic cloves (peeled and smashed): Infuses the sauce with aromatic depth and warmth.
1½ cups chicken broth: Forms the flavorful base for the luscious piccata sauce.

4 tbsp freshly squeezed lemon juice: The bright, tangy heart of the dish that wakes up every bite.
2 tbsp capers (drained): Adds a salty, briny punch that makes this dish uniquely special.
2 tbsp parsley (minced for garnish): Provides a fresh and vibrant finishing touch.

How to Make Crockpot Chicken Piccata

Step 1: Prepare and Cut the Chicken

Start by slicing each boneless, skinless chicken breast horizontally to create two even cutlets. This step ensures your chicken cooks evenly and becomes tender throughout. Using a meat mallet or the bottom of a skillet, gently pound each piece to an even thickness for perfect cooking and a tender bite every time.

Step 2: Season and Dredge

Season both sides of the chicken cutlets generously with kosher salt and freshly cracked black pepper. Then, dredge each piece in cassava or all-purpose flour, shaking off any excess. This coating will help form that irresistible golden crust that enhances texture and flavor later on.

Step 3: Brown the Chicken

Heat extra virgin olive oil in a skillet over medium-high heat, then carefully brown the chicken cutlets in batches. Aim for a rich golden color on both sides, which locks in juices and builds a flavorful foundation for your sauce. The chicken doesn’t need to be fully cooked at this point—just beautifully browned.

Step 4: Make the Piccata Sauce

Lower the skillet’s heat to medium-low and melt the butter. Stir in a bit more cassava flour to create a roux, cooking gently to eliminate any raw flour taste. Add the smashed garlic cloves and toast until fragrant. Gradually whisk in the chicken broth, letting the mixture simmer until it thickens into a smooth, slightly thin gravy. Finally, stir in the freshly squeezed lemon juice and the capers to complete your vibrant, tangy sauce.

Step 5: Combine and Slow Cook

Place the browned chicken cutlets at the bottom of the crockpot and pour the lemon-caper sauce over them. Cover your crockpot and cook on the low setting for 4 to 6 hours. This slow cooking melds the flavors beautifully, resulting in ultra-tender chicken infused with the bright, briny notes of the sauce.

Step 6: Garnish and Serve

Just before serving, sprinkle plenty of freshly minced parsley over the Crockpot Chicken Piccata to add a pop of color and freshness that complements the dish perfectly.

How to Serve Crockpot Chicken Piccata

Garnishes

Fresh parsley is the classic garnish here, adding not just vibrant green color but also a fresh herbal brightness that lifts the entire dish. For an extra zing, you can add thin lemon slices or a light drizzle of good-quality olive oil just before serving.

Side Dishes

Crockpot Chicken Piccata pairs wonderfully with a variety of sides. Serve it alongside creamy mashed potatoes, buttery pasta, or even a fluffy rice pilaf to soak up every bit of that luscious sauce. Roasted or steamed green vegetables like asparagus or green beans also provide a tasty, colorful contrast.

Creative Ways to Present

For a fun twist, layer the chicken over polenta or a bed of sautéed spinach and mushrooms. You can also serve it on toasted crusty bread as an open-faced sandwich for a rustic, casual meal. No matter how you present it, the bright sauce and tender chicken will steal the show.

Make Ahead and Storage

Storing Leftovers

After enjoying your Crockpot Chicken Piccata, store any leftovers in an airtight container in the refrigerator. It will keep well for 3 to 4 days and tastes even better once the flavors have had time to mingle overnight.

Freezing

This dish freezes beautifully. Portion the chicken and sauce into freezer-safe containers or bags, then freeze for up to 3 months. Thaw overnight in the refrigerator before reheating to maintain the tender texture and bright flavors.

Reheating

Reheat gently on the stovetop over low heat or in a microwave, stirring occasionally to warm the sauce evenly. Avoid high heat to prevent the chicken from drying out. Adding a splash of chicken broth can help restore sauce consistency if it thickens too much.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs will work well in this recipe. They tend to be juicier and more forgiving during slow cooking, making the dish even more flavorful and tender.

Is it possible to make Crockpot Chicken Piccata without gluten?

Yes, using cassava flour instead of all-purpose flour makes this recipe gluten-free. Just be sure your chicken broth and other ingredients don’t contain hidden gluten.

Can I make this dish vegan or vegetarian-friendly?

This classic dish relies on chicken and butter for its signature flavor, but you could experiment with firm tofu or cauliflower for the base and vegan butter substitutes for a plant-based version, though it will have a different texture and taste.

How tangy is the sauce? Can I adjust the lemon flavor?

The sauce strikes a nice balance of bright tang and savory richness, but you can adjust the lemon juice to taste—use less for a milder flavor or add more for extra zing.

What’s the best way to serve leftovers?

Leftovers are fantastic reheated and served over fresh pasta, a salad, or even in sandwiches. The flavorful sauce keeps everything moist and delicious even a day or two later.

Final Thoughts

This Crockpot Chicken Piccata is a game-changer for anyone looking to elevate their dinner routine with a dish that’s both effortless and absolutely delicious. The way the tangy lemon and savory capers infuse tender chicken while you go about your day is pure kitchen magic. Give it a try—you’ll be so glad you did, and it just might become your new favorite meal to share with family and friends.

Crockpot Chicken Piccata Recipe

★★★★★

4.9 from 26 reviews

Author: Mariam

Total Time: 4 hours 20 minutes to 6 hours 20 minutes
Yield: 4 servings 1x
Diet: Low Fat

Print Recipe

Description

Delicious and tender Crockpot Chicken Piccata featuring crispy coated chicken breasts slowly cooked in a tangy lemon-caper sauce, perfect for an easy and flavorful weeknight dinner.

Instructions

Prepare Chicken: Place each chicken breast flat on a cutting board and slice horizontally into two even thin cutlets. Cover with parchment or plastic wrap and gently pound with a meat mallet or skillet bottom to an even thickness. Season both sides evenly with kosher salt and cracked black pepper.
Dredge Chicken: Pour cassava or all-purpose flour into a wide bowl. Lightly dredge each chicken cutlet in the flour, coating evenly, then shake off any excess. Place coated cutlets on a clean plate until all are prepared.
Brown Chicken: Heat extra virgin olive oil in a large skillet over medium-high heat. In batches to avoid overcrowding, brown chicken cutlets for about 2 minutes per side until golden crust forms. Transfer browned cutlets to the crockpot. Continue until all cutlets are browned, adding more oil if needed. The chicken does not need to be fully cooked at this stage.

Make Roux and Toast Garlic: Reduce skillet heat to medium-low. Add butter and let it melt, then add 2 tbsp cassava flour. Stir to combine into a loose paste. Add smashed garlic cloves and cook for 1 to 2 minutes to toast the flour and garlic without burning.
Make Sauce: Slowly pour chicken broth into the skillet while stirring or whisking constantly to incorporate into the roux. Bring mixture to a light simmer for 3 to 4 minutes until the sauce thickens slightly. Stir in fresh lemon juice and drained capers.
Cook in Crockpot: Pour the lemon-caper sauce over the browned chicken cutlets in the crockpot. Cover and cook on low for 4 to 6 hours until chicken is tender and flavors meld.

Garnish and Serve: Before serving, sprinkle minced fresh parsley over the chicken piccata for a burst of color and fresh flavor.

Notes

You can substitute all-purpose flour for cassava flour if preferred.
Use vegan butter to make this recipe dairy-free.

If you don’t have a meat mallet, use the bottom of a heavy skillet or rolling pin to pound chicken breasts evenly.
Do not overcrowd the skillet when browning chicken to ensure a nice golden crust.
The sauce will thicken further as it cooks in the crockpot.

Leftovers keep well in the refrigerator for 3-4 days and can be reheated gently.

Prep Time: 20 minutes
Cook Time: 4 to 6 hours

Category: Main Course
Method: Slow Cooking and Pan Searing
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving (about 1/4 of recipe)
Calories: 350 kcal
Sugar: 2 g

Sodium: 650 mg
Fat: 14 g
Saturated Fat: 4 g

Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 13 g

Fiber: 1 g
Protein: 40 g
Cholesterol: 95 mg

Keywords: Crockpot Chicken Piccata, slow cooker chicken, lemon caper chicken, easy chicken recipe, chicken breasts crockpot