Ingredients
— The Chicken —
4 boneless, skinless chicken breasts (about 1.5 lbs)
⅓ cup all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil (or butter) for searing
— The Sauce —
1 cup chicken broth (low sodium)
⅓ cup fresh lemon juice (from 2 lemons)
4 cloves garlic, minced
3 tablespoons capers, drained
2 tablespoons unsalted butter, cubed
— To Thicken (The Slurry) —
2 tablespoons cornstarch
2 tablespoons cold water
— Garnish & Serving —
Fresh parsley, chopped
Lemon slices
Cooked Angel Hair pasta or mashed potatoes
Instructions
1. **Prep Chicken:** In a shallow dish, mix the flour, salt, and pepper. Dredge the chicken breasts in the flour mixture, shaking off any excess.
2. **Sear (Highly Recommended):** Heat the olive oil in a skillet over medium-high heat. Brown the chicken for 2–3 minutes per side until golden (do not cook through). This step adds flavor and texture. Place the browned chicken in the bottom of the slow cooker.
3. **Make Sauce Base:** In the same skillet (or a bowl), whisk together the chicken broth, lemon juice, and minced garlic. Scrape up any browned bits from the pan if you used it. Pour this mixture over the chicken in the slow cooker.
4. **Add Flavors:** Top the chicken with the drained capers and the cubed butter.
5. **Slow Cook:** Cover and cook on **LOW for 3–4 hours** or **HIGH for 1.5–2 hours**. (Be careful not to overcook chicken breasts or they will dry out).
6. **Thicken:** About 20 minutes before serving, remove the chicken to a plate and cover to keep warm. Turn the slow cooker to HIGH.
7. In a small cup, whisk the cornstarch and cold water to make a smooth slurry. Whisk this into the sauce in the pot. Cover and let cook for 15–20 minutes until the sauce has thickened and turned glossy.
8. **Serve:** Return the chicken to the pot to coat in the sauce. Serve immediately over angel hair pasta, garnished with parsley and lemon slices.
Notes
To Sear or Not to Sear? While you *can* dump raw chicken directly into the crockpot, searing the flour-coated chicken first creates that classic piccata crust and prevents the sauce from becoming gummy.
Chicken Thighs: You can substitute boneless chicken thighs; they are more forgiving in the slow cooker and can cook for 4-5 hours on Low without drying out.
Extra Lemon: If you love a very tart sauce, add slices of fresh lemon directly into the slow cooker during the cooking process.
Storage: Leftovers keep well for 3 days. The sauce may thicken in the fridge; add a splash of broth when reheating.
- Prep Time: 15
- Cook Time: 180
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Italian-American