Slow Cooker Lemon Chicken Piccata (Print Page)

Tangy lemon caper chicken slow-cooked to tender perfection in a bright, flavorful sauce.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - Salt and black pepper, to taste
03 - 1/4 cup gluten-free flour (or all-purpose flour)

→ Cooking Liquids & Flavorings

04 - 1 cup low-sodium chicken broth
05 - 1/3 cup freshly squeezed lemon juice (about 2 lemons)
06 - 1 tablespoon lemon zest
07 - 3 tablespoons capers, rinsed and drained
08 - 3 cloves garlic, minced
09 - 2 tablespoons unsalted butter
10 - 2 tablespoons olive oil

→ Garnish

11 - 2 tablespoons fresh parsley, chopped
12 - Lemon slices (optional)

# Directions:

01 - Lightly season the chicken breasts with salt and pepper. Dredge each breast in flour, shaking off any excess coating.
02 - Heat olive oil in a large skillet over medium-high heat. Quickly sear the chicken breasts for 2 to 3 minutes per side until lightly golden. Do not fully cook through at this stage.
03 - Place the seared chicken breasts in the bottom of the slow cooker in a single layer.
04 - In a mixing bowl, combine the chicken broth, lemon juice, lemon zest, minced garlic, and capers. Pour the mixture evenly over the chicken in the slow cooker.
05 - Dot the top of each chicken breast with pieces of the unsalted butter.
06 - Cover and cook on LOW for 4 hours or on HIGH for approximately 2 hours, until the chicken is tender and cooked through to an internal temperature of 165°F.
07 - Carefully remove the chicken from the slow cooker. Whisk the remaining sauce in the cooker and spoon it over the chicken. Garnish with chopped fresh parsley and lemon slices if desired.

# Expert Tips:

01 -
  • The sauce develops a depth of flavor in the slow cooker that you simply cannot replicate on the stovetop in a hurry.
  • It transforms basic chicken breasts into something that tastes like you spent all day in the kitchen when you really spent fifteen minutes.
02 -
  • Do not skip the searing step because it creates a flavor base that the slow cooker alone simply cannot develop.
  • If your sauce turns out thinner than you like, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in about 15 minutes before the cook time ends.
03 -
  • Pound the chicken breasts to an even thickness before dredging so the thinnest parts do not dry out during the long cook.
  • Use a microplane to zest the lemons directly into the flour mixture so the oils spray right where you need them most.

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