Slow Cooker Chicken Piccata

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During this busy season of life, making food in my slow cooker or my Instant pot can be a godsend for my sanity.  I love making my favorite meals in them, and they usually turn out just as good as the original.

Some of my favorite dinners to make in my slow cooker include my Slow Cooker Chicken Gyros, Slow Cooker Meatloaf, Slow Cooker Pad Thai Chicken and Slow Cooker Mango Beef and Broccoli. 

However, this Slow Cooker Chicken Piccata might be my favorite of all.  Besides the capers, this dish is made with items that any well-stocked pantry would have.

Can we talk about noodle shape choice for a minute?   Back, when I was in my twenties, I actually thought it was absurd that there were so many shapes of Italian noodles.  I mean why?  They’re all made out of the same thing!   But actually, as I dove more into cooking different things, I realized that there is a reason why you make each noodle shape for particular dishes.

Rotini belongs with chunky meat sauces, like bolognese, so that the meat chunks get stuck in the spirals.

Angel hair pasta belongs with delicate tomato sauces.

Shells and macaroni noodles belong with cheese, so that the cheese sauce gets trapped inside each noodle.

Penne?  OMG nothing.  I absolutely despise penne.

Linguini belongs with light creamy sauces, so that the sauce can lay on top of the flat portion of the noodle and should be served with Chicken Piccata.

There.  I said what needed to be said.  Now we can continue.

My only regret in this recipe, is that I only had four chicken breasts in the house when I made it.  I could have put more in with the other ingredients.   I will tweak the recipe below to reflect that.  My kiddos picked off their capers.  But I love the flavor they add to this dish.

Slow Cooker Chicken Piccata – Serves 4-6 

Ingredients 

4-6 chicken breasts

1/2 cup flour.  If you are gluten-free, try gluten-free flour or cornstarch. 

3 cloves of minced garlic

1 4 ounce jar of capers

1/2 cup of cream, 1/2 and 1/2 or milk

2 tablespoons of olive oil

2 cups of chicken broth

4 tablespoons of lemon juice, or more if you like.

salt and pepper to taste.

1 box of linguine – you will have leftover pasta.

Method:  Place flour, salt and pepper in a gallon sized plastic freezer bag.  If you don’t have a bag, use a plastic container with a lid.   Cut the chicken breasts to size and beat the chicken breasts with a meat tenderizer.   Put the chicken in the bag with the flour.  Close the bag and shake the bag, as to coat the chicken with the flour.   In the slow cooker, make the sauce.  Place olive oil, garlic, lemon juice and cream in the bottom of the slow cooker and whisk for 20 seconds.  Place the coated chicken on top of the sauce.  Top the chicken with capers and cook on low for 4-6 hours.  When you get close to dinner, cook the pasta.   Place the chicken pieces on top of the linguine, along with the sauce.

This recipe was a huge hit with the family!  Plus it was super easy!  I love making dinner earlier in the day and then doing almost nothing when dinnertime rolls around.   I will be making this again for sure!

 

3 Comments

  1. we love capers, so i would like to try this recipe in my instant pot. any suggestions on how to do that? thanks so much!

     
    • I was totally thinking of doing an Instant Pot version. You probably won’t have to cook it too long, since you are thinning out the chicken. And don’t add too much extra liquid. I find that the sauce will have enough liquid when cooking chicken in the Instant Pot. I hope that makes sense. 🙂

       
  2. Justine Hirsch

    Recipe looks awesome! I’m making it now. What is the chicken broth used for? It’s listed in the ingredients but not in the instructions. Thanks!

     

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