Slow Cooker Chicken Piccata
This slow cooker chicken piccata is bright, lemony, and practically makes itself. Tender chicken cutlets seared golden, then slow-cooked in a rich caper sauce until perfectly saucy. The easiest weeknight dinner your family will love!
Equipment
- Slow Cooker / Crockpot
- Large Skillet
- Meat Mallet
- Whisk
Ingredients
Chicken
- 2 lbs boneless, skinless chicken breasts tenders removed
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1/2 cup cassava or all-purpose flour divided
- 2 tbsp extra virgin olive oil plus more as needed
Piccata Sauce
- 2 tbsp unsalted butter or ghee
- 4 garlic cloves peeled and smashed
- 1 1/2 cups low-sodium chicken broth
- 4 tbsp freshly squeezed lemon juice from about 2 large lemons
- 2 tbsp capers drained
To Garnish
- 2 tbsp fresh parsley minced
Instructions
- Prepare the chicken. Place a boneless, skinless chicken breast 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.
- 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.
- 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.
- Sear the chicken. Heat the oil in a large skillet set over medium-high heat. Working in batches so as not to 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 slow cooker. They don't have to be completely cooked through.
- 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.
- 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 slow cooker.
- Make the sauce and cook. Stir in the lemon juice and capers. Pour the sauce over the chicken in the slow cooker. Cover and cook on low for 4 to 6 hours.
- Garnish and serve. Garnish with chopped fresh parsley and serve over pasta, rice, or mashed potatoes. Enjoy!
Notes
Don't skip the sear! Browning the chicken before slow cooking adds a depth of flavor that makes a big difference. Use fresh lemon juice for the brightest, most vibrant sauce. If your sauce is too thin at the end, stir in 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water and cook on high for 15 to 20 minutes. Leftovers keep well in the fridge for up to 3 days and reheat beautifully with a splash of chicken broth.
