Name: Slow Cooker Chicken Piccata Recipe
Prep time: 15 min
Cook time: 4 h 5 min
Total time: 4 h 20 min
Cuisine: Italian-American
Ingredients: 4 chicken cutlets (about 1½ pounds thinly sliced chicken); 1/2 cup all-purpose flour; 1/2 tsp salt; 1/2 tsp black pepper; 2 Tbsp butter (for searing); 1/2 cup butter; 1/2 cup lemon juice; 1/2 cup chicken stock; 1 Tbsp Dijon mustard; 2 garlic cloves, minced; 3 Tbsp capers, drained; 2 Tbsp cornstarch; 2 Tbsp water

Description

This Slow Cooker Chicken Piccata recipe offers a delicious and effortless way to prepare tender, flavorful chicken cutlets with a tangy lemon-caper sauce. Perfect for busy days, this dish combines quick stovetop searing with slow cooking to develop rich flavors and a luscious sauce that pairs beautifully with pasta, rice, or mashed potatoes.

Ingredients

Chicken

4 chicken cutlets (about 1½ pounds thinly sliced chicken)
1/2 cup all-purpose flour
1/2 tsp salt
1/2 tsp black pepper
2 Tbsp butter (for searing)

Sauce

1/2 cup butter
1/2 cup lemon juice
1/2 cup chicken stock
1 Tbsp Dijon mustard
2 garlic cloves, minced
3 Tbsp capers, drained

Thickener

2 Tbsp cornstarch
2 Tbsp water

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Instructions

Prepare and dredge chicken: In a small bowl, combine salt, pepper, and flour. Dredge each chicken cutlet in the seasoned flour mixture until evenly coated to ensure a nice crust.
Sear chicken: Heat 2 tablespoons of butter in a nonstick skillet over medium-high heat. Pan-fry the floured chicken cutlets for about 2 minutes on each side until they are browned but not fully cooked through. This step locks in flavor and texture.
Combine ingredients in slow cooker: Place the browned chicken pieces into the slow cooker. Add 1/2 cup butter, lemon juice, chicken stock, Dijon mustard, minced garlic, and drained capers to the slow cooker. Stir gently to mix the ingredients around the chicken.
Cook on high: Cover the slow cooker and cook the chicken mixture on high for 3 hours to allow flavors to meld and chicken to become tender.
Thicken the sauce: After 3 hours, remove the chicken from the slow cooker temporarily. In a small bowl, mix cornstarch and water until smooth. Stir this slurry into the slow cooker’s liquid. Return the chicken to the slow cooker, cover, and continue to cook for an additional hour or until the sauce thickens slightly.
Serve: Once the sauce has thickened, serve the chicken piccata hot with your choice of pasta, rice, or mashed potatoes. Garnish with fresh lemon slices and parsley for an elegant presentation.

Notes

You can substitute chicken cutlets with thin chicken breasts if desired.
For a lower-fat version, reduce butter quantities or use a butter substitute.
Ensure the chicken is just browned during searing, as it will finish cooking in the slow cooker.
To enhance flavor, garnish with fresh parsley or additional capers.
Leftover sauce can be refrigerated and used as a flavorful topping for vegetables or fish.