Why You’ll Love This Recipe

This Crockpot Chicken Piccata is the epitome of convenience and flavor. By utilizing the slow cooker, the chicken becomes incredibly tender, while the sauce thickens beautifully, infusing the meat with a zesty lemon and caper flavor. The recipe is quick to prep, and once it’s in the crockpot, it practically cooks itself! Plus, it’s low in points but big on taste — making it a great choice for those watching their calories but not willing to compromise on flavor.

Easy Crockpot Chicken Piccata

Ingredients

1/4 cup all-purpose flour
Kosher salt and fresh ground pepper, to taste
Butter-flavored cooking spray
2 tablespoons Light Land O’Lakes Whipped Butter
1 cup fat-free chicken broth
2 pounds boneless, skinless chicken breasts
1/2 cup each white cooking wine and rinsed, drained capers
Juice from 4 fresh lemons (about 1/2 cup)
2 tablespoons cold water + 2 tablespoons cornstarch
Lemon slices (optional, for garnish)
Fresh parsley or basil (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Prepare the Chicken

Flatten the boneless, skinless chicken breasts so they are even in thickness for consistent cooking.

Step 2: Dredge the Chicken

In a shallow bowl, mix flour with kosher salt and black pepper. Coat each chicken breast in the flour mixture, making sure they’re well-coated, then set aside.

Step 3: Sear for Flavor

Spray a sauté pan with butter-flavored cooking spray. Add the light butter and heat over medium-high. Once the butter is melted, lightly brown the chicken breasts in batches. This adds flavor to the dish without adding extra fat.

Step 4: Slow Cook the Chicken

Transfer the browned chicken to your slow cooker. Pour in the chicken broth, white cooking wine, lemon juice, and capers. Cover and cook on low for 4 hours, allowing the chicken to absorb all those delicious flavors.

Step 5: Make the Sauce

Once the chicken is cooked, use a slotted spoon to remove the chicken and keep it warm. Transfer the liquid from the slow cooker to a saucepan. Whisk together the cold water and cornstarch until smooth, then stir the mixture into the sauce. Bring to a boil and simmer for about 10 minutes until the sauce thickens.

Step 6: Serve and Garnish

Pour the sauce over the chicken and garnish with lemon slices and fresh parsley or basil, if desired.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes

Variations

This recipe is quite adaptable. Here are a few ways to switch it up:

Add vegetables: Throw in some sliced mushrooms or steamed broccoli to add more texture and flavor to the dish.
Use chicken thighs: For a juicier option, you can substitute boneless, skinless chicken thighs for breasts.
Spice it up: Add a pinch of red pepper flakes to the sauce for a little heat.

Storage/Reheating

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the chicken and sauce in the microwave or in a saucepan over low heat. If the sauce is too thick, add a splash of chicken broth to loosen it up.

FAQs

Can I make this without a slow cooker?

Yes, you can adapt the recipe by cooking the chicken in a skillet on the stove and simmering the sauce in a saucepan, but the slow cooker helps to keep the chicken moist and tender.

Can I freeze this Chicken Piccata?

Yes, you can freeze the chicken and sauce. Just store it in an airtight container, and it will keep in the freezer for up to 3 months. Reheat it thoroughly when ready to serve.

Can I use regular butter instead of light butter?

Yes, you can use regular butter, but the recipe is designed to be lighter with the use of light butter, which reduces the overall fat content.

How can I thicken the sauce if it’s too thin?

If the sauce is too thin, you can make a slurry with cornstarch and cold water (like the recipe calls for) to help thicken it. Add the slurry gradually and let it simmer for a few minutes to reach the desired thickness.

Can I add more lemon juice for a tangier flavor?

Yes, if you like a more intense lemon flavor, feel free to add more lemon juice to taste.

Can I use a different type of wine?

Yes, if you don’t have white cooking wine, you can use dry white wine as a substitute.

How do I know when the chicken is done cooking?

When the chicken is done, it should reach an internal temperature of 165°F (75°C). If you’re using a slow cooker, the meat will typically be fall-apart tender after 4 hours on low.

What should I serve with this dish?

Chicken Piccata goes great with a variety of sides like mashed potatoes, rice, or pasta. You can also serve it with steamed vegetables like asparagus or broccoli for a well-rounded meal.

Can I make this dish ahead of time?

Yes, you can prepare and cook this dish ahead of time, then simply reheat it when you’re ready to serve.

Is this recipe gluten-free?

This recipe is not gluten-free due to the all-purpose flour in the dredge. However, you can substitute the flour with a gluten-free flour blend or cornstarch to make it gluten-free.

Conclusion

Easy Crockpot Chicken Piccata is a perfect dish for busy nights when you want something healthy, flavorful, and low in WW Points. The combination of tender chicken, tangy lemon sauce, and briny capers makes it a standout meal. With minimal prep and cooking time, this recipe will become a favorite go-to for a quick and satisfying dinner!

Easy Crockpot Chicken Piccata

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Author: Olivia
Total Time: 4 hours 15 minutes
Yield: 4 servings
Diet: Low Calorie

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Description

This Easy Crockpot Chicken Piccata is a flavorful, low-point meal that’s perfect for busy days. With tender chicken, a tangy lemon sauce, and briny capers, it’s a simple yet delicious dish that’s easy to make in the slow cooker. At just 3 WW Points per serving, it’s ideal for Weight Watchers or anyone looking for a lighter dinner option.

Instructions

Prepare the Chicken:
Flatten the boneless, skinless chicken breasts to an even thickness to ensure consistent cooking.
Dredge the Chicken:
In a shallow bowl, mix flour with kosher salt and black pepper. Coat each chicken breast in the flour mixture, ensuring they’re well-coated, then set aside.
Sear for Flavor:
Spray a sauté pan with butter-flavored cooking spray. Add the light butter and heat over medium-high. Once the butter melts, lightly brown the chicken breasts in batches to add flavor without extra fat.
Slow Cook the Chicken:
Transfer the browned chicken to your slow cooker. Pour in the chicken broth, white cooking wine, lemon juice, and capers. Cover and cook on low for 4 hours, allowing the chicken to absorb all those delicious flavors.
Make the Sauce:
Once the chicken is cooked, use a slotted spoon to remove the chicken and keep it warm. Transfer the liquid from the slow cooker to a saucepan. Whisk together the cold water and cornstarch until smooth, then stir into the sauce. Bring to a boil and simmer for about 10 minutes until the sauce thickens.
Serve and Garnish:
Pour the sauce over the chicken and garnish with lemon slices and fresh parsley or basil, if desired.

Notes

Feel free to add vegetables like mushrooms or steamed broccoli to the dish for added texture and nutrition.
Swap boneless, skinless chicken thighs for breasts if you prefer a juicier option.
For a spicier kick, add a pinch of red pepper flakes to the sauce.
This dish pairs well with mashed potatoes, rice, pasta, or steamed vegetables like asparagus.

Prep Time: 15 minutes
Cook Time: 4 hours
Category: Dinner
Method: Slow Cooker
Cuisine: Italian