Crock Pot Lemony Chicken Piccata Recipe
Chicken Piccata is a classic Italian-American dish known for its delicate balance of flavors: tender chicken, tangy lemon, briny capers, and a rich, savory sauce. Traditionally, it’s made by pan-searing chicken breasts and then simmering them in a lemon-caper sauce. However, making it in a Crock Pot (slow cooker) offers a more convenient, hands-off approach while still retaining the deliciously light, zesty flavor profile.
This Crock Pot Lemony Chicken Piccata recipe is ideal for those who want to enjoy a gourmet-style meal without standing over the stove for hours. The slow cooker does all the work, allowing you to come home to a flavorful dish that’s ready to serve with minimal effort.
Crock Pot Lemony Chicken Piccata Recipe

Chicken Piccata is a classic Italian-American dish known for its delicate balance of flavors: tender chicken, tangy lemon, briny capers, and a rich, savory sauce. Traditionally, it’s made by pan-searing chicken breasts and then simmering them in a lemon-caper sauce. However, making it in a Crock Pot (slow cooker) offers a more convenient, hands-off approach while still retaining the deliciously light, zesty flavor profile.
Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 1/4 cup all-purpose flour (for dredging)
- Salt and pepper to taste
- 2 tbsp olive oil (for searing)
- 1/2 cup low-sodium chicken broth
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/4 cup dry white wine (optional but recommended)
- 2 tbsp capers, drained
- 1/4 cup chopped fresh parsley (for garnish)
- 2 garlic cloves, minced
- 1/2 tsp dried thyme (or fresh, if you prefer)
- 2 tbsp unsalted butter
Instructions
- Prepare the chicken:
Season the chicken breasts with salt and pepper. Lightly dredge them in the flour, shaking off any excess. - Sear the chicken:
In a large skillet, heat olive oil over medium-high heat. Add the chicken and sear for about 2-3 minutes per side, just until golden brown. The chicken doesn’t need to be fully cooked through at this stage—just browned. - Transfer to the Crock Pot:
Once seared, transfer the chicken to the Crock Pot. - Make the sauce:
In the same skillet, add a little more oil or butter, and sauté garlic for 1-2 minutes until fragrant.
Add the chicken broth, lemon juice, white wine (if using), capers, thyme, and a pinch of salt and pepper. Stir to combine, scraping up any browned bits from the bottom of the pan. - Cook in the Crock Pot:
Pour the sauce over the chicken in the Crock Pot. Cover and cook on low for 4-5 hours or until the chicken is tender and cooked through. If you’re in a hurry, you can cook on high for 2-3 hours. - Finish the sauce:
When the chicken is done, remove it from the Crock Pot. Stir in butter into the sauce to make it creamy and smooth. - Serve:
Return the chicken to the sauce or serve it on the side with the sauce spooned over the top. Garnish with fresh parsley and a few more capers if desired.
Notes
- Chicken options: You can use boneless, skinless chicken thighs if you prefer a juicier cut. They also hold up well during long cooking times.
- Wine substitution: If you don’t want to use wine, you can substitute with more chicken broth and a splash of lemon juice for acidity.
- Searing: The searing step isn’t mandatory, but it helps add extra flavor to the dish. If you’re short on time, you can skip it, though the chicken might be a little less golden and flavorful.
- Butter: For a richer sauce, add the butter at the end. You could also use cream or half-and-half if you want an even creamier finish.
- Serving ideas: This dish pairs wonderfully with pasta, rice, or roasted vegetables to soak up the lemony sauce. A simple salad on the side can also balance the richness of the dish.