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Slow-Cooker Chicken Piccata
Rachel Kim

Slow-Cooker Chicken Piccata

Lemon, capers and a light butter sauce give chicken breasts the piccata treatment without holding them in a skillet. Browning the flour-dusted breasts supplies color and helps the sauce thicken. Lemon juice goes in after cooking so its fresh acidity survives.
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Prep Time 25 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 1/2 lbs boneless skinless chicken breasts halved horizontally if thick
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/3 cup all-purpose flour
  • 2 tbsp olive oil
  • 1 cup low-sodium chicken broth
  • 3 garlic cloves minced
  • 1/4 cup drained capers
  • 1 tsp finely grated lemon zest
  • 1/4 cup fresh lemon juice
  • 3 tbsp cold unsalted butter cubed

Method
 

  1. Season the chicken with the salt and black pepper and dust it lightly with the flour, shaking off excess.
  2. Heat the olive oil in a large skillet and brown the chicken in batches, about 2 minutes per side.
  3. Transfer the chicken to a 6-quart slow cooker and add the broth, garlic and capers.
  4. Cover and cook on low until the thickest piece reaches 165°F, 2 1/2 to 3 hours.
  5. Move the chicken to a warm platter and switch the cooker to high with the lid off for 8 minutes.
  6. Stir in the lemon zest and juice, turn off the heat and swirl in the cold butter a few pieces at a time.
  7. Spoon the caper sauce over the chicken and serve immediately.