Slow Cooker Chicken Piccata

By zhanghengshuo

4 Person

270 Minutes

0 Calories

The only thing better than a slow cooker chicken dinner is one that’s cooked on a bed of tender red potatoes, then tossed with a buttery lemon sauce that’s punched up with briny capers. This piccata will win your heart not only for its bold layers of flavor but also for how simple it is to pull together.

Ingredients

2 tbsp. Coarsely chopped fresh parsley leaves
2 tbsp. All-purpose flour
2 tbsp. Unsalted butter, at room temperature
1/4 cup Capers, drained
1/2 cup Freshly squeezed lemon juice
1 1/2 cups Low-sodium chicken broth
2 pounds Small red potatoes, halved or quartered if larger
1/4 tsp. Freshly ground black pepper
1/2 tsp. Kosher salt
4 Boneless, skinless chicken breasts
1 tbsp. Olive oil

Method

01

Heat the oil in a large skillet over medium heat until shimmering. Liberally season the chicken breasts on both sides with salt and pepper. Sear the chicken on one side until browned, about 5 minutes.
02

Place the potatoes in a 6-quart or larger slow cooker. Sprinkle with the 1/2 teaspoon salt. Place the chicken breasts in the slow cooker, seared-side up. Pour in the broth, lemon juice, and capers.
03

Cover and cook on the LOW setting until the chicken is cooked through, tender, and registers an internal temperature of 165°F, 3 1/2 to 4 hours. Meanwhile, use your fingers to rub the flour into the butter; set aside.
04

Transfer the chicken and potatoes to a serving dish. Pour the liquid and capers into a medium saucepan.
05

Bring to a boil over medium heat. Add the butter mixture, whisking constantly until it's completely incorporated into the sauce. Cook, stirring frequently until the sauce is thickened, 3 to 4 minutes. Serve over the chicken and potatoes, garnished with the parsley.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Crockpot Chicken Recipes

Chicken Piccata Recipes

Slow Cooker Chicken Piccata

4.1

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Prep Time 10 Mins
Cook Time 260 Mins
Total Time 270 Mins

02 Ingredients

2 tbsp. Coarsely chopped fresh parsley leaves

2 tbsp. All-purpose flour

2 tbsp. Unsalted butter, at room temperature

1/4 cup Capers, drained

1/2 cup Freshly squeezed lemon juice

1 1/2 cups Low-sodium chicken broth

2 pounds Small red potatoes, halved or quartered if larger

1/4 tsp. Freshly ground black pepper

1/2 tsp. Kosher salt

4 Boneless, skinless chicken breasts

1 tbsp. Olive oil

03 Method

Step 1

Heat the oil in a large skillet over medium heat until shimmering. Liberally season the chicken breasts on both sides with salt and pepper. Sear the chicken on one side until browned, about 5 minutes.

Step 2

Place the potatoes in a 6-quart or larger slow cooker. Sprinkle with the 1/2 teaspoon salt. Place the chicken breasts in the slow cooker, seared-side up. Pour in the broth, lemon juice, and capers.

Step 3

Cover and cook on the LOW setting until the chicken is cooked through, tender, and registers an internal temperature of 165°F, 3 1/2 to 4 hours. Meanwhile, use your fingers to rub the flour into the butter; set aside.

Step 4

Transfer the chicken and potatoes to a serving dish. Pour the liquid and capers into a medium saucepan.

Step 5

Bring to a boil over medium heat. Add the butter mixture, whisking constantly until it's completely incorporated into the sauce. Cook, stirring frequently until the sauce is thickened, 3 to 4 minutes. Serve over the chicken and potatoes, garnished with the parsley.

04 Author