I’m a huge fan of chicken piccata. I love the combination of butter, onions, capers, lemon juice, wine, and parsley. What I don’t love is the breading, sauteing, and making a mess of my stove. As spring lacrosse and soccer seasons have rolled into high gear, I’m back to less and less time to make dinner and the traditional method of making chicken piccata is, sadly, no longer a viable option in my house during the week. I also prefer to avoid the messy stove at all costs.
However, I still love those flavors and my slow cooker even more, so I’ve created a really easy recipe for slow cooker chicken piccata. The prep time is seriously about 15 minutes or less, and the flavor is delicious.
Slow Cooker Chicken Piccata
8-10 large chicken thighs, bone in, skin removed (if you don’t like thighs, split breasts can be used instead)
2 tablespoons cornstarch
6 tablespoons lemon juice (the kind in the bottle is just fine)
1 3.5 ounce jar of small capers with their juice
1 1/2 cups chicken broth
Place the cornstarch in a small bowl. Add lemon juice and combine with a whisk.
Add to slow cooker.
Pour chicken broth and capers with juice into slow cooker and whisk everything together.
Nestle chicken thighs into liquid. Cover and cook on low for 4 to 5 hours depending on the size of your chicken pieces.
Notes from my experience:
This was so easy, I’ve made it twice. (The second time was to adjust the flavors)
My kids ate it with no problem, expect for scraping away the capers. They’re green, I should have known better.
I love this recipe because it does not require cooking the chicken first.
Serve over orzo, pasta, or rice.