I love how easy and flavorful this Crockpot Chicken Piccata is. The slow cooker does all the work, gently simmering the chicken in a lemony broth that’s infused with garlic and capers. The result is incredibly moist chicken with a deliciously vibrant sauce. It’s naturally gluten-free, needs only a handful of ingredients, and pairs beautifully with pasta, rice, or a simple vegetable side. This is one of those reliable recipes I keep in rotation for busy days.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken breasts
lemon juice
chicken broth
capers
garlic, minced
lemon slices (for serving)
Directions
I place the chicken breasts in the bottom of the crockpot.
Then I pour the lemon juice and chicken broth over the chicken.
I sprinkle in the minced garlic and capers, making sure everything is evenly distributed.
I cover the slow cooker and cook on low for 5 hours, until the chicken is tender and cooked through.
When serving, I garnish with fresh lemon slices for an extra punch of citrus.
Servings and timing
This recipe makes 4 servings and takes 10 minutes to prep, with 5 hours of hands-off cooking time in the crockpot. In total, it’s ready in about 5 hours and 10 minutes. Each serving has about 220 calories, making it a lean and flavorful main course.
Variations
When I want a slightly richer sauce, I stir in a tablespoon of butter or a splash of cream at the end of cooking. Sometimes I add a few thin slices of lemon to the crockpot during cooking for extra citrus aroma. I’ve also thrown in a handful of chopped parsley right before serving for a fresh herbal touch. If I want to stretch the meal further, I’ll add mushrooms or artichoke hearts for extra texture and flavor.
storage/reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the chicken and sauce gently on the stovetop over medium-low heat or in the microwave until heated through. If the sauce has thickened in the fridge, I just add a splash of chicken broth to loosen it back up.
FAQs
Can I use chicken thighs instead of breasts?
Yes, I often swap in boneless, skinless chicken thighs—they’re even more tender and flavorful after slow cooking.
Do I need to sear the chicken first?
No searing is needed for this recipe. I keep it simple and let the crockpot do all the work, but searing is an option if I want deeper flavor.
Can I cook this on high instead of low?
Yes, I cook it on high for about 2.5 to 3 hours if I need it done faster, though I prefer low for the most tender texture.
What sides go well with Chicken Piccata?
I love serving it over pasta, rice, or mashed potatoes to soak up the lemony sauce. A side of steamed green beans or roasted asparagus works beautifully, too.
Can I freeze Chicken Piccata?
Yes, I freeze the cooked chicken and sauce in an airtight container for up to 2 months. I thaw it overnight in the fridge before reheating gently on the stovetop.
Conclusion
Crockpot Chicken Piccata is one of those set-it-and-forget-it meals that still feels special. The lemon, garlic, and capers give it that signature Italian flavor I crave, while the slow cooker keeps things simple. It’s perfect for busy weekdays or when I just want a comforting dish with minimal cleanup. Every bite is bright, juicy, and packed with flavor.
