Slow Cooker Chicken Piccata

Slow Cooker Chicken Piccata

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  • Prep Time


  • Total Time


  • Servings



  • ½

    cup all-purpose flour

  • 1

    teaspoon salt

  • ½

    teaspoon coarse black pepper

  • cup butter

  • 4½ to 5

    pounds chicken breasts with bone and skin

  • cup dry white wine

  • ½

    cup fresh lemon juice

  • ½

    cup chicken broth

  • ½

    cup capers, rinsed and drained

  • 2

    tablespoons water

  • tablespoons cornstarch

  • Lemon slices


In a large resealable plastic bag, add flour, salt and black pepper. Seal and shake to blend. Add a few chicken breasts to the bag and shake until evenly coated; set aside. Repeat with remaining chicken breasts. In a large skillet over medium heat, melt butter. Add chicken, skin-side-down, cooking about 4 minutes or until skin is golden brown. Place chicken skin-side-up in a slow cooker crock. Pour wine, lemon juice, broth and capers over chicken. Cover slow cooker and cook on HIGH for 2 hours or LOW for 4 hours or until chicken is cooked through and tender. Remove chicken to a serving platter. Cover with foil to keep warm. In a small bowl, stir water and cornstarch until cornstarch is dissolved. Transfer liquid from crock to a medium skillet. Stir in cornstarch mixture. Place skillet over medium-high heat. Cook, stirring constantly, about 3 minutes or until mixture is slightly thickened. Pour mixture over chicken. Garnish with lemon slices. Serves: 4-6


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