Easy Slow Cooker Chicken Piccata with Lemon Butter Sauce Tips, FAQ & printable recipe

Tips for success

To add extra depth to the sauce, consider adding a splash of white wine or a tablespoon of dry vermouth to the broth mixture before pouring it over the chicken. This adds a sophisticated acidity that complements the lemon perfectly.

If you prefer a thicker sauce, whisk in a small amount of cornstarch slurry during the last 15 minutes of cooking. This will give the sauce a velvety, restaurant-style consistency that clings beautifully to the chicken and any side dishes.

For those who enjoy a more intense lemon flavor, zest the lemon before slicing it and add the zest along with the herbs. The oils in the zest provide a concentrated burst of citrus that really brightens the entire dish.

Additionally, if you are serving this for a special occasion, garnish the final plated dish with fresh, finely chopped parsley to provide a vibrant pop of color and a fresh, herbal note that balances the richness of the butter.

Variations

• Chicken Piccata with Mushrooms: Add 8 ounces of sliced cremini mushrooms to the slow cooker along with the chicken. The mushrooms will absorb the lemon butter sauce, adding an earthy depth to the dish that pairs wonderfully with the bright citrus notes.
• Spicy Piccata: Add 1/2 teaspoon of red pepper flakes to the broth mixture before pouring it over the chicken. This provides a subtle heat that cuts through the buttery sauce and complements the briny saltiness of the capers.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze the chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over low heat until the chicken reaches 165°F (74°C). Add a splash of broth if the sauce has thickened.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Ensure the chicken is completely cooled before covering it to prevent condensation from making the dish soggy. When storing, keep the chicken submerged in the sauce as much as possible to prevent it from drying out. This dish is excellent for next-day lunches, as the flavors continue to meld and deepen while it sits in the refrigerator.

You can prepare the sauce mixture and have the chicken ready in the slow cooker insert, covered and refrigerated, a few hours before you plan to cook. Simply take the insert out of the fridge about 30 minutes before starting the slow cooker to bring it slightly closer to room temperature.

This makes dinner preparation incredibly fast on busy days, allowing you to just plug in the machine and start the cooking process with minimal effort.

Serving ideas

Serve this chicken piccata over a bed of al dente linguine or angel hair pasta to soak up the delicious lemon butter sauce. The delicate strands of pasta are the perfect vehicle for the flavorful liquid, ensuring that not a drop of the sauce goes to waste. Alternatively, pair it with roasted asparagus or steamed green beans for a lighter meal that focuses on the bright, zesty flavors of the chicken and the savory capers.

If you prefer a heartier meal, serve the chicken alongside creamy mashed potatoes or a side of crusty garlic bread. The potatoes provide a neutral base that complements the acidity of the lemon butter sauce, while the bread is ideal for mopping up any remaining liquid on the plate.

No matter how you serve it, ensure you include plenty of the sauce and a few of the cooked lemon slices and capers on each plate for the full experience.

Frequently asked questions

Recipe card

Easy Slow Cooker Chicken Piccata with Lemon Butter Sauce

Prep 5 minCook 4 hRest 5 minTotal 4 h 10 minServes 4

Ingredients

• 4 pieces boneless skinless chicken breasts
• 1 whole lemon, sliced
• 2 tbsp capers, drained
• 1 tsp garlic powder
• 1 tsp dried parsley
• 1 cup buttery broth

Instructions

1. Place the whole boneless skinless chicken breasts into the bottom of the slow cooker stoneware insert. Ensure they are arranged in a single layer for even cooking throughout the process.
2. Scatter the thinly sliced lemon and capers over the chicken breasts. Evenly sprinkle the garlic powder and dried parsley over the top. Pour the buttery broth carefully over the ingredients to coat them evenly.
3. Cook on low for 4 hours until the internal temperature of the chicken reaches 165°F (74°C). Once finished, remove the chicken carefully and let it rest for 5 minutes before serving with the pan sauce.

Contains: milk

Estimated nutrition per serving

Calories

280

Protein

35 g

Carbohydrates

4.5 g

Fat

13 g

Fiber

0.5 g

Sugar

1 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.