Go Back
Chicken cutlets in lemon-caper sauce with title reading Slow Cooker Chicken Piccata Recipe
Good Fork Daily Editorial Kitchen

Slow Cooker Chicken Piccata Recipe

Tender chicken cutlets with a glossy lemon-caper sauce finished after slow cooking for bright, balanced flavor.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 3 hours
Resting time 5 minutes
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 pounds boneless skinless chicken breasts fully thawed and cut into 6 cutlets
  • 3/4 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper
  • 1/3 cup all-purpose flour
  • 2 tablespoons olive oil divided
  • 1 medium shallot finely chopped
  • 3 cloves garlic minced
  • 1 cup low-sodium chicken broth divided
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried thyme
  • 2 tablespoons cornstarch use only as needed
  • 1/4 cup fresh lemon juice
  • 3 tablespoons capers drained and rinsed
  • 3 tablespoons unsalted butter cold and cubed
  • 1 teaspoon finely grated lemon zest yellow layer only
  • 1/4 cup flat-leaf parsley chopped

Equipment

  • 6-quart oval slow cooker
  • Large skillet
  • Dedicated raw-meat cutting board
  • Thin-probe instant-read thermometer
  • Clean plate
  • Whisk

Method
 

  1. Slice fully thawed chicken breasts horizontally into 6 even cutlets about 1/2 inch thick.
  2. Season cutlets with 1/2 teaspoon salt and pepper. Coat lightly in flour, shake off excess and discard contacted flour.
  3. Heat oil in a wide skillet over medium-high. In two batches, sear cutlets 60 to 90 seconds per side until pale golden but still raw inside.
  4. Cook shallot 2 minutes and garlic 30 seconds. Add 3/4 cup broth, scrape the pan and whisk in Dijon and thyme. Pour into slow cooker.
  5. Arrange cutlets with minimal overlap. Cover and cook on low 2 to 3 hours, beginning checks at 1 hour 45 minutes.
  6. Remove each cutlet when its thickest portion reaches 165°F. Rest on a clean plate for 5 minutes.
  7. Whisk cornstarch with remaining cool broth. If sauce needs thickening, add slurry gradually and cook on high 5 to 10 minutes.
  8. Switch off cooker. Add lemon juice and rinsed capers, taste and adjust salt. Whisk in cold butter, then zest and parsley; return chicken only to coat.

Notes

  • Use fully thawed, even cutlets and remove each one at 165°F.
  • Add lemon juice, capers, butter, zest and parsley after cooking for bright flavor.
  • Do not slow-cook lemon slices with their bitter white pith.
  • Add cornstarch slurry gradually because the flour coating may already thicken the sauce.
  • This recipe was developed through culinary research and editorial review.