Crock Pot Chicken Piccata

This Crock Pot Chicken Piccata recipe is a buttery and tangy dish, which includes lemon juice and capers. It’s a classic, foolproof recipe, ready in about 4 hours and 10 minutes.

Crock Pot Chicken Piccata Ingredients

• 4 chicken cutlets (about 1 ½ pounds), thinly sliced
• ½ cup all-purpose flour
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ cup butter, plus 2 tablespoons (separated)
• ½ cup lemon juice
• ½ cup chicken stock
• 1 tablespoon Dijon mustard
• 2 garlic cloves, minced
• 3 tablespoons capers, drained
• 2 tablespoons cornstarch
• 2 tablespoons water

How To Make Crock Pot Chicken Piccata

1. Dredge the chicken: In a small bowl, mix flour with salt and pepper. Dredge chicken cutlets in the mixture until evenly coated.
2. Brown the cutlets: Melt 2 tablespoons of butter in a nonstick skillet over medium-high heat. Brown the chicken on each side for about 2 minutes. It doesn’t need to be fully cooked.
3. Add to crock pot: Transfer browned chicken to the slow cooker.
4. Make the sauce: Add remaining ½ cup butter, lemon juice, chicken stock, Dijon mustard, minced garlic, and capers to the slow cooker.
5. Slow cook: Cover and cook on HIGH for 3 hours.
6. Thicken the sauce: Remove chicken. Mix cornstarch and water in a small bowl and stir into the sauce. Return the chicken to the pot.
7. Cook again: Cover and cook for 1 more hour until sauce thickens slightly.
8. Serve and garnish: Serve over pasta, rice, or mashed potatoes. Garnish with lemon slices and parsley if desired.

Recipe Tips

• Can I make this gluten-free? Yes, use cornstarch instead of flour for dredging the chicken.
• Do I have to brown the chicken first? Browning adds flavor and texture, but you can skip it. Just cook the chicken an hour longer.
• What cut of chicken works best? Thinly sliced chicken breasts are ideal, but boneless thighs also work.
• Can I add vegetables? Yes, try adding artichoke hearts or sliced mushrooms.
• What if I don’t have Dijon mustard? Substitute with yellow mustard or a small amount of whole grain mustard.

What To Serve With Chicken Piccata

Crock Pot Chicken Piccata pairs well with simple sides that soak up the lemony sauce. Try:

• Angel hair pasta or spaghetti
• Garlic mashed potatoes
• Steamed asparagus or green beans
• Rice pilaf
• Crusty Italian bread

How To Store Chicken Piccata

Refrigerate: Store leftovers in an airtight container for up to 3 days.

Freeze: Freeze the cooled chicken and sauce in a sealed container for up to 2 months. Thaw overnight before reheating.

Chicken Piccata Nutrition Facts

• Calories: 493 kcal
• Carbohydrates: 20g
• Protein: 39g
• Fat: 28g
• Saturated Fat: 16g
• Sugar: 1g
• Sodium: 922mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use whole chicken breasts instead of cutlets?
Yes, but they will take slightly longer to cook and won’t have the same tender texture.

Why is my sauce too runny?
Make sure to mix cornstarch and water thoroughly before adding. Let it cook uncovered for a bit if you want a thicker sauce.

Can I cook this on LOW instead of HIGH?
Yes, cook for about 6–7 hours on LOW total, adding the cornstarch slurry in the last hour.

What are capers and can I skip them?
Capers are pickled flower buds that add a tangy bite. You can skip them, but they add signature piccata flavor.

Try More Recipes:

• Crock Pot Chicken Orange
• Crock Pot Chicken Nachos
• Crock Pot Chicken Marsala

Crock Pot Chicken Piccata

Recipe by Robert Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

4

hours 

Calories

493

kcal

A buttery, lemony slow cooker chicken dish that’s rich in flavor and perfect over pasta or mashed potatoes.

Ingredients

• 4 chicken cutlets (about 1 ½ pounds)
  

• ½ cup all-purpose flour
  

• ½ teaspoon salt
  

• ½ teaspoon black pepper
  

• ½ cup butter, plus 2 tablespoons (separated)
  

• ½ cup lemon juice
  

• ½ cup chicken stock
  

• 1 tablespoon Dijon mustard
  

• 2 garlic cloves, minced
  

• 3 tablespoons capers
  

• 2 tablespoons cornstarch
  

• 2 tablespoons water

Directions

• Dredge chicken in seasoned flour.
  
• Brown chicken in 2 tablespoons butter.
  
• Add chicken to crock pot.
  
• Add butter, lemon juice, stock, mustard, garlic, and capers.
  
• Cook on HIGH for 3 hours.
  
• Remove chicken. Mix cornstarch and water; stir into sauce.
  
• Return chicken and cook 1 more hour.
  
• Serve with pasta, rice, or mashed potatoes. Garnish with lemon and parsley.