My crock pot chicken piccata recipe uses boneless skinless chicken breast with a butter and flour mixture for a delicious thicker sauce.
If you like this recipe, check out How to Make Frozen Chicken in the Crock Pot
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All my crock pot recipes with sauce start with a microwave roux. It’s a method I developed back in 2022, with this recipe for Slow Cooker Curried Sausage. When I use my Crock-Pot, I try to avoid turning on my oven. It just seems counter-productive. A simple mixture of butter and flour thickens sauces beautifully when slow cooked. And it makes for endless possibilities for the types of gravy and sauce I can create.
And so this is my latest addition to this unique recipe collection. Crock pot chicken piccata slow cooks chicken breasts in a creamy, lemony caper studded sauce. When ready to eat, simply boil a pot of angel hair pasta. And mix it right into the slow cooker crock. Garnished with some lemon slices and chopped parsley, it’s a stunning and crowd-pleasing one pot meal.
More saucy slow cooker recipes
- Crock Pot Frozen Turkey Breast
- Marry Me Meatballs
- Crock Pot Frozen Meatballs
- Bourbon Chicken in Crock Pot
- Slow Cooker Beer Brats
Ingredients for crockpot chicken piccata
- Chicken – I tested this recipe with boneless skinless chicken breasts. You could use boneless skinless chicken thighs if that is your preference.
- Capers – The briny capers give such good flavor to this classic dish. Be sure and drain them before adding to the sauce. Otherwise, I’d not add additional salt.
- Fresh Lemons – Lemon juice brightens this creamy sauce with an acidic punch. I don’t find it necessary to add white wine to this version of chicken piccata.
- Chicken Broth – One can of chicken broth creates a generous amount of sauce for a whole box of pasta and chicken.
- Heavy Cream – I love the creamy texture it adds to the sauce. If you’re watching calories though, you could skip it.
- Butter and All Purpose Flour – Microwaved together it creates a roux which prevents a watery sauce and creates a beautiful creamy delicious sauce instead.
- Garlic Cloves, Salt and Parsley – The fresh garlic adds classic Italian flavor and the fresh parsley adds more color to the dish.
- Pasta – Angel hair is usually what I see served with chicken piccata. But you could choose to use another pasta shape if you wish.
Instructions for slow cooker chicken piccata
Trim the chicken breasts of any visible fat and place them in the crock of a slow cooker. In a glass measuring cup, melt the butter in the microwave. Add the flour to the melted butter. Whisk to combine. Microwave for one minute. Whisk again. Continue to microwave the butter and flour mixture in one minute increments, 2 more times, whisking in between each time. The flour and butter bubble up a lot in the microwave.
As your pour in the can of chicken broth, whisk to combine with the butter and flour roux. Then stir in the minced garlic, salt, fresh lemon juice and capers. Pour the sauce over the chicken. Cook on high power for 3-4 hours, or on low power for 6-8 hours.
If you’d like to add some color to your chicken breasts, remove them from the slow cooker and sear them in a non-stick large skillet over medium high heat. This is an optional step, called reverse searing.
Once the chicken is removed from the pot, whisk in the heavy cream and parsley. Return the chicken to the pot and keep warm on the low setting. Cook the angel hair pasta in a salted pot of water according to package directions. Drain and stir into the pot with the sauce and chicken. Garnish with lemon slices, additional capers and chopped parsley and serve immediately.
Serving suggestions
Serve this beautiful main dish with a side of garlic bread, salad and dessert. Here’s some of my recipes to make it a complete meal –
Storage directions
Store any leftover chicken and pasta in an airtight container. It will stay fresh in the refrigerator for 3-4 days. I don’t recommend freezing the pasta because it is already sauced. But you could freeze the cooked chicken. It will stay fresh in the freezer for up to one month.
Kitchen tools
- I use a 6-quart Crock-Pot to test all of my slow cooker recipes
- A set of glass Pyrex measuring cups for making the roux and sauce
- Always check the temperature of your meat with an instant read thermometer
Crock Pot Chicken Piccata
Equipment
- 1 slow cooker
Ingredients
- 3 lbs boneless skinless chicken breasts 6 chicken breasts
- 4 tbsp butter melted
- 1/4 cup all-purpose flour
- 14.5 oz chicken broth
- 1/4 cup capers drained
- 2 oz fresh lemon juice
- 1/2 cup heavy cream
- 1 tbsp fresh parsley
- 1 1/2 tsp salt
- 3 cloves garlic minced
- 1 lb angel hair pasta
Instructions
- Add the six chicken breasts to the insert of a 6 or 8 quart slow cooker.
- In a glass measuring cup, add the flour to the melted butter. Microwave on high power for one minute. Stir. Repeat this process two more times. The butter and flour mixture will bubble up each time.
- To the microwaved butter and flour mixture (roux) whisk in the can of chicken broth until well combined. Then stir in the pressed or minced garlic cloves, salt, capers and lemon juice. Gently pour the sauce over the chicken.
- Cook the chicken and sauce on high power for 3-4 hours or on low power for 6-8 hours. Be sure and check the internal temperature of the chicken to make sure it is a minimum of 165 degrees F.
- If you'd like to add some color to your chicken, you can reverse sear it in a non-stick skillet over medium high heat. But this step is completely optional.
- Once you've removed the chicken from the sauce, whisk in the heavy cream and parsley. Return the chicken to the slow cooker, cover and keep on low to reheat the sauce and chicken.
- Cook a box of angel hair pasta in salted water according to package directions. Drain the pasta and then mix it into the pot with the chicken and sauce.
- Garnish with fresh lemon slices, more parsley and capers. Serve immediately.
Nutrition
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