Description
Creamy Crockpot Chicken Piccata with tender chicken, tangy lemon, and rich cream sauce. Easy, comforting, and sure to please a crowd.
Ingredients
Scale
- 2 lbs (900g) boneless, skinless chicken breasts
- ½ cup (65g) all-purpose flour
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons (30ml) olive oil
- 4 tablespoons (56g) butter, divided
- ¾ cup (180ml) chicken broth
- ⅓ cup (80ml) fresh lemon juice (about 2 medium lemons)
- ¼ cup (60ml) heavy cream
- 3 tablespoons capers, drained
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ¼ cup (15g) fresh parsley, chopped
- 1 lemon, thinly sliced for garnish
Instructions
- Step 1: Mix the flour, salt, and pepper in a shallow dish. Lightly dredge each chicken breast in the seasoned flour, shaking off any excess. This light coating will help thicken the sauce as your Creamy Crockpot Chicken Piccata cooks and give the chicken a beautiful exterior.
- Step 2: Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. When hot, quickly brown the chicken on both sides for about 2 minutes per side. You’re not cooking the chicken through—just developing a flavorful crust that will enrich your finished dish. Transfer the browned chicken to your slow cooker.
- Step 3: In the same skillet, reduce heat to medium and add the minced garlic, cooking for just 30 seconds until fragrant. Pour in the chicken broth and lemon juice, scraping the bottom of the pan to release any browned bits—these contain concentrated flavor that will make your Crockpot Chicken Piccata extra delicious!
- Step 4: Pour the liquid mixture over the chicken in the slow cooker. Sprinkle the capers and Italian seasoning over the top. Cover and cook on LOW for 3-4 hours or on HIGH for 1½-2 hours, until chicken reaches an internal temperature of 165°F (74°C). The slow cooking allows all those flavors to meld beautifully in your Creamy Crockpot Chicken Piccata.
- Step 5: About 30 minutes before serving, carefully remove the chicken and set aside, covering to keep warm. Stir the heavy cream and remaining 2 tablespoons of butter into the sauce in the slow cooker. Return the chicken to the sauce, and continue cooking for the remaining 30 minutes.
- Step 6: When ready to serve your Creamy Crockpot Chicken Piccata, transfer the chicken to a serving platter and spoon the sauce generously over the top. Garnish with fresh parsley and lemon slices for a beautiful presentation that signals the bright flavors within. The creamy sauce should be thick enough to coat the back of a spoon but still pourable.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 140mg