This chicken piccata crockpot recipe takes the traditional lemon, caper, and artichoke flavors of piccata and puts them in a slow cooker to develop. With a quick preparation, you’ll end up with some delicious chicken piccata for dinner.
Course Main Course
Keyword crockpot chicken piccata
Prep Time 14minutes
Cook Time 3hours
Total Time 3hours18minutes
1 ½ - 2poundsboneless skinless chicken breast
½cupall-purpose flourplus additional 2 TBSP flour for sauce
Juice of 1-2 lemons¼ cup plus zest of 1 lemon
2fresh artichokeshearts and soft inner leaves or 1 can artichoke hearts
1 ½cupschicken stock
Slice the chicken breasts lengthwise and pound the breasts thin with a meat tenderizer.
Salt and pepper the chicken pieces and dredge in flour, shaking off the excess.
In a pan over medium heat, add 2 TBSP olive oil. Once hot, sear the chicken pieces for 1-2 minutes per side and let drain on paper towels.
Add 1 TBSP olive oil to the slow cooker and lay the chicken pieces down on the bottom.
If using fresh artichokes, cut away the leaves until you are left with the softest leaves and the artichoke hearts. You can also use a can of artichoke hearts and drain them. Add the artichokes to the slow cooker, along with the other ingredients.
Add the garlic, lemon juice/zest, capers, and chicken stock.
Cook on high for 3-4 hours.
Combine the flour and butter in a pan over medium heat and pour in the juices from the slow cooker. Whisk until combined and add any additional seasoning if desired.
Pour the sauce on top of the chicken piccata and garnish with parsley and additional lemon juice if you like.