Maybe you’ve already bookmarked our Crock It! series of slow cooker recipes and have your favorites already in mind. Maybe you boughtMyVeronaNJ.com’s cookbook, which has recipes that we never published on the site, like Maroon and White Ice Cream (no, you can’t make that in a slow cooker). Maybe you’re new to the site and new to using a slow cooker, which lets you start a meal hours before it needs to be served.
Whatever the case, we’re going to be counting down the days to school with some of the favorite recipes created by our food reporter, Tracy Bermeo. Today’s meal: Chicken Piccata, which can be prepped in 15 minutes or less. Tracy posted this one this past March.
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.