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I love Chicken Piccata and have shared so many different versions on my blog before, but there wasn’t a slow-cooker version for those who love to get dinner prepped way in advance. This Crockpot Chicken Piccata has all the flavors that you love from the Italian-American dish but is way more hands-off!
I recently made this Crockpot Chicken Piccata for my family. It was one of those days that I needed to get dinner made before we ran out the door for an evening filled with sports and other obligations, but I wanted to come home to something warm, cozy, and healthy. It’s the ultimate set-it-and-forget-it meal that delivers big flavor. There is a little bit of additional prep work and cooking involved before you even turn on the slow-cooker, but I promise this dish is worth the extra effort. And there are so many different ways you can serve it! Try it over a bed of my Whole30 Mashed Potatoes or alongside a crunchy green salad with plenty of crusty bread for sopping up the buttery, lemony sauce.
ingredients:
- Boneless, Skinless Chicken Breasts
- Kosher Salt
- Freshly Ground Black Pepper
- Extra Virgin Olve Oil
- Unsalted Butter or Ghee
- Garlic Cloves
- Low-Sodium Chicken Broth
- Freshly Squeezed Lemon Juice
- Capers
- Chopped Fresh Parsley
step-by-step:
step one: prepare the chicken
Place a boneless, skinless chicken breast (with the tender removed) on a cutting board and hold it flat with the palm of your non-dominant hand. Slice the chicken breast horizontally into two even pieces. Repeat with the remaining chicken.
step two: pound the chicken
Cover the chicken with parchment paper or plastic wrap. Use a meat mallet or the bottom of a heavy skillet to pound the chicken until it is an even thickness. Season both sides evenly with salt and pepper.
step three: dredge the chicken
Pour the cassava flour into a wide bowl and lightly dredge both sides of each cutlet into the flour until evenly coated, then shake off any excess. Place all the dredged cutlets on a clean plate and set aside.
step four: sear the chicken
Heat the oil a large skillet set over medium-high heat. Working in batches so as to not overcrowd the skillet, carefully add the cutlets and cook until a golden crust has formed on each side, about 2 minutes per side. Transfer the browned cutlets to the bottom of the Crockpot. They don’t have to be completely cooked through.
step five: MAKE the ROUX
Melt the butter in the same skillet over medium-low heat. Stir in the flour and cook until a loose paste forms. Add the garlic cloves and cook, toasting the flour a bit so it doesn’t have a raw flavor, 1 to 2 minutes, being careful not to burn.
step six: ADD THE CHICKEN BROTH
Slowly pour in the chicken broth, whisking constantly, until a roux forms. Bring the mixture to a light simmer until it turns into a thin gravy, 3 to 4 minutes (it will continue to thicken in the Crockpot).
step seven: MAKE THE SAUCE AND COOK
Stir in the lemon juice and capers. Pour the sauce over the chicken in the Crockpot. Cover and cook on low for 4 to 6 hours.
step eight: garnish and serve
Garnish with chopped fresh parsley and serve!
Use your favorite plant-based, dairy-free butter in place of the butter or ghee to make the roux!
Yes, this reheats reheats very well. To make it in advance, brown the chicken and make the sauce, then cover and refrigerate both in an airtight container. When you’re ready to serve it, place the chicken and sauce in the Crockpot and cook on low until the chicken is very tender. If the sauce seems too thin, add a few splashes of broth to thin it out!
The next time you’re craving a cozy, family-friendly recipe, I hope you’ll give this Crockpot Chicken Piccata recipe a try! Comment below and let me know what you think!
looking for more cozy chicken recipes? try these!
Herby Chicken and Orzo Skillet
One-Pan Roasted Chicken with Lemony White Beans
Crockpot Chicken Piccata
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup cassava or all-purpose flour, divided
- 2 tablespoons extra virgin olive oil, plus more as needed
- 2 tablespoons unsalted butter or ghee
- 4 garlic cloves, peeled and smashed
- 1½ cups low-sodium chicken broth
- 4 tablespoons freshly squeezed lemon juice (from about 2 large lemons)
- 2 tablespoons capers, drained
- 2 tablespoons minced fresh parsley, to garnish
Instructions
- Place a boneless, skinless chicken breast (with the tender removed) on a cutting board and hold it flat with the palm of your non-dominant hand. Slice the chicken breast horizontally into two even pieces. Repeat with the remaining chicken.
- Cover the chicken with parchment paper or plastic wrap. Use a meat mallet or the bottom of a heavy skillet to pound the chicken until it is an even thickness. Season both sides evenly with salt and pepper.
- Set 2 tablespoons of the cassava flour aside (you will use this in to make the roux later.) Pour the remaining cassava flour into a wide bowl (it's about 6 tablespoons total) and lightly dredge both sides of each cutlet into the flour until evenly coated, then shake off any excess. Place all the dredged cutlets on a clean plate and set aside.
- Heat the oil a large skillet set over medium-high heat. Working in batches so as to not overcrowd the skillet, carefully add the cutlets and cook until a golden crust has formed on each side, about 2 minutes per side. Transfer the browned cutlets to the bottom of the Crockpot. They don’t have to be completely cooked through.
- Melt the butter in the same skillet over medium-low heat. Stir in the reserved 2 tablespoons of flour and cook until a loose paste forms. Add the garlic cloves and cook, toasting the flour a bit so it doesn’t have a raw flavor, 1 to 2 minutes, being careful not to burn.
- Slowly pour in the chicken broth, whisking constantly, until a roux forms. Bring the mixture to a light simmer until it turns into a thin gravy, 3 to 4 minutes (it will continue to thicken in the Crockpot).
- Stir in the lemon juice and capers. Pour the sauce over the chicken in the Crockpot. Cover and cook on low for 4 to 6 hours.
- Garnish with chopped fresh parsley and serve!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Eat Love Eats.
Delicious! So simple and the chicken turns out perfectly tender.
Glad to hear it, thank you!
Sounds delicious! What would you serve this with?
No disrespect but it feels like the whole purpose of using a crockpot is lost, 4 hours and an already mostly cooked chicken seems overkill. Thank you for the recipe tho.
I was actually searching for crock pot ideas that aren’t soups or pot roast, etc for when I’ll be gone all day and and get home late with my kiddo. This is great if you can prep in the morning then maybe do chicken thicker and not cook in skillet as long so it can stay in crock pot longer than 6 hours. I think it’s a great recipe idea for a crock pot meal that isn’t your typical ‘crock pot meal’. 🙂
Hi! I am gluten free can I use cornstarch in place of the flour?
Hi! Cassava flour is gluten-free so I’d recommend using that or a gluten-free all-purpose flour instead! Bob’s Red Mill makes a great Gluten-Free 1:1 flour.
My first Defined Dish meal and it was a hit!
My family is a creature of food habit. They loved this though! The chicken came out very moist. It was pretty simple to make too.
Hi Alex, this looks yum and I want to cook it this week. How can I cook this in an instant pot?
Did I miss how many this serves? For Father’s Day, 7 adults, two recipes?
This recipe serves 4! So I would double for your dinner.
So delicious! Chicken came out very tender and the whole family loved it. Thanks Alex!!
Glad you enjoyed!
Is there a way to make this a freezer meal? Expecting my first in 2 weeks and trying to stock up on freezer meals!!
yes! I would cook it all the way up until you put it into the crockpot, let cool completely, and freeze. Thaw enough to put into the crockpot and cook on low for 6ish hours.
Would you consider pulling together recipes from your website and cookbooks that freeze well? I would love to get our freezer stocked before we have our baby. Thank you!
Love this idea! yes– also check out my Instagram Story Highlights– I have a “freezer foods” highlight from when I prepared a bunch of freezer friendly meals for my sis after having kiddos.
Hi! Is there an Instapot method too?