This Crockpot Chicken Piccata delivers bold lemony flavor with tender, slow-cooked chicken and a rich, caper-studded sauce—zero fuss required.

Scale

4 boneless, skinless chicken breasts

Salt & black pepper to taste

1/2 cup all-purpose flour (for dredging)

2 tbsp olive oil (for browning)

4 cloves garlic, minced

1 cup chicken broth

1/3 cup fresh lemon juice

1/4 cup capers, drained

1/2 tsp dried oregano

2 tbsp butter

Fresh parsley, chopped (for garnish)

Optional: Sliced mushrooms or onions for extra richness

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1. Season chicken with salt and pepper, then dredge in flour.

2. Brown both sides of the chicken in olive oil for 2–3 minutes per side.

3. Transfer to the crockpot. Add garlic, broth, lemon juice, capers, oregano, and optional veggies.

4. Cover and cook on low for 4–5 hours or high for 2.5 hours.

5. Stir in butter to finish the sauce.

6. Garnish with fresh parsley and serve hot.

Use fresh lemon juice for the best flavor—avoid bottled.

To thicken the sauce, stir in a cornstarch slurry near the end.

For a gluten-free version, use almond or rice flour for dredging.