Creamy Crockpot Chicken Piccata Recipe
This Creamy Crockpot Chicken Piccata is a flavorful and healthy dinner option featuring tender chicken breasts slow-cooked in a tangy lemon, caper, and white wine sauce. The chicken is first lightly seared for added flavor before being slow-cooked to perfection, then finished with a luscious thickened sauce. Perfect for a simple yet elegant meal, it serves 4 and is a low-point choice ideal for Weight Watchers.
- Prep Time: 15 minutes
- Cook Time: 4 hours 15 minutes
- Total Time: 4 hours 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Italian-American
- Diet: Low Fat
Ingredients
Scale
Chicken and Coating
- ¼ Cup All Purpose Flour
- Kosher Salt, to taste
- Fresh Ground Black Pepper, to taste
- 2 Pounds Boneless Skinless Chicken Breasts
- Butter Flavored Vegetable Cooking Spray
- 2 Tablespoons Light Land O’Lakes Whipped Butter
Sauce
- 1 Cup Fat Free Chicken Broth
- ½ Cup White Cooking Wine
- ½ Cup Capers, drained and rinsed
- 4 Fresh Lemons (for ½ cup lemon juice)
- 2 Tablespoons Cold Water
- 2 Tablespoons Cornstarch
Garnish (Optional)
- Lemon Slices
- Fresh Basil or Parsley
Instructions
- Prepare the chicken: Flatten the boneless, skinless chicken breasts so they are even in thickness. This ensures consistent cooking throughout the meat.
- Dredge the chicken: In a shallow bowl, combine the flour with kosher salt and fresh ground black pepper. Coat each chicken breast evenly with this flour mixture and set aside.
- Sear for flavor: Spray a sauté pan with butter-flavored vegetable cooking spray and add the whipped butter. Heat over medium-high until the butter is melted, then lightly brown the chicken breasts in batches. This step adds flavor and color without adding extra fat.
- Slow cook the chicken: Transfer the browned chicken breasts to your slow cooker. Add the fat-free chicken broth, white cooking wine, freshly squeezed lemon juice (about ½ cup), and the drained, rinsed capers. Cover the slow cooker and cook on low for 4 hours until the chicken is tender and infused with the sauce flavors.
- Make the sauce: Once the cooking is complete, use a slotted spoon to remove the chicken breasts and keep them warm. Pour the cooking liquid from the slow cooker into a saucepan. In a small bowl, whisk together the cold water with the cornstarch until smooth, then stir this mixture into the sauce. Bring to a boil and reduce to a simmer, cooking for approximately 10 minutes until the sauce thickens to a creamy consistency.
- Serve and garnish: Plate the chicken breasts and generously spoon the thickened piccata sauce over them. Garnish with fresh lemon slices and chopped fresh basil or parsley if desired for a bright, fresh finish.
Notes
- Flattening the chicken breasts helps them cook evenly and stay tender.
- Lightly searing the chicken before slow cooking intensifies the flavor and develops a nice color without adding much fat.
- If you prefer, you can substitute white cooking wine with dry white wine or additional chicken broth for different flavor profiles.
- Capers add a unique salty bite typical of piccata dishes; rinsing them reduces excess saltiness.
- The sauce thickener (cornstarch slurry) should be whisked thoroughly to avoid lumps.
- To keep the chicken warm while thickening the sauce, cover it loosely with foil or place in a warm oven set to low heat.
- This dish pairs well with mashed potatoes, rice, or steamed vegetables to soak up the flavorful sauce.
Keywords: chicken piccata, crockpot chicken, slow cooker chicken, creamy chicken piccata, lemon caper chicken, healthy chicken dinner, Weight Watchers chicken recipe
