Description
Creamy Crockpot Chicken Piccata with tender chicken, savory capers, and zesty lemon in a rich, comforting sauce. Perfect for busy weeknights!
Ingredients
Scale
- 2 pounds (900g) boneless, skinless chicken breasts
- ½ cup (65g) all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup (240ml) chicken broth
- ⅓ cup (80ml) fresh lemon juice (approximately 2 medium lemons)
- ¼ cup (60ml) white wine (dry varieties like Pinot Grigio work best)
- 3 tablespoons capers, drained
- ½ cup (120ml) heavy cream
- 2 tablespoons butter
- 2 tablespoons fresh parsley, chopped
Instructions
- Step 1: Begin by creating a dredging mixture. In a shallow dish, combine the flour, salt, and pepper. Pat the chicken breasts dry with paper towels – this ensures proper browning. Dredge each piece of chicken in the flour mixture, shaking off any excess. The coating should be light and even, not thick or clumpy.
- Step 2: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and sear for 2-3 minutes per side until golden brown. You’re not cooking them through – just developing color and flavor. Once browned, transfer the chicken to your slow cooker, arranging them in a single layer if possible.
- Step 3: In the same skillet, add the minced garlic and sauté for just 30 seconds until fragrant. Pour in the chicken broth, lemon juice, and white wine, stirring to scrape up all the delicious browned bits from the bottom of the pan. This deglazing step captures all the flavor developed during browning. Let the mixture simmer for 1 minute, then pour it over the chicken in the slow cooker.
- Step 4: Sprinkle the drained capers evenly over the chicken and liquid. Cover the slow cooker and cook on LOW for 3-4 hours or HIGH for 1.5-2 hours, until the chicken reaches an internal temperature of 165°F (74°C). The chicken should be tender but still hold its shape – avoid overcooking, which can make it dry.
- Step 5: When the chicken is cooked through, carefully remove it to a serving platter and cover loosely with foil to keep warm. Turn the slow cooker to HIGH if it isn’t already. Stir in the heavy cream and butter, allowing the sauce to thicken slightly for about 15-20 minutes. This final step transforms the traditional piccata sauce into the creamy version that makes this Creamy Crockpot Chicken Piccata special.
- Step 6: Return the chicken to the slow cooker to coat with sauce or spoon the sauce over the chicken on your serving platter. Garnish with fresh chopped parsley before serving your Creamy Crockpot Chicken Piccata over pasta, rice, or alongside vegetables.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 415 calories per serving
- Sugar: 2 grams
- Sodium: 837 mg
- Fat: 22 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 16 grams
- Fiber: 1 gram
- Protein: 36 grams
- Cholesterol: 143 mg