‘Eating Clean on the Cheap’ – Slow Cooker Chicken Piccata

Slow Cooker Chicken Piccata

If you read my Dinner to Dessert From the Freezer post the other day, you saw that I served Michael Angelo’s Chicken Piccata to my kids last week. Because they loved it so much, I decide to make it homemade since my tree is producing tons of lemons.

This slow cooker recipe requires just a bit of prep work (precooking the pasta and dredging and browning the chicken). If you are in a super hurry to get dinner in the crockpot, you could forgo searing the chicken, but I do like the light flour coating on the chicken and it also helps thicken the sauce just a bit. Also, go easy on the salt since capers are naturally salty themselves.

Slow Cooker Chicken Piccata

*On sale this week at Publix (March 15-21, 2012)

  • 2.5 lbs chicken breasts (I prefer to cut each breast into 3 strips)*
  • 1 cup whole grain flour (Get $1 off Arrowhead Mills Coupon)
  • Salt and pepper
  • Olive oil
  • 1 cup chicken broth
  • 1/3 cup fresh lemon juice*
  • 1/3 cup capers
  • ¼ cup sun dried tomatoes
  • 1 tablespoon minced garlic
  • ½ lb whole grain Mueller’s pasta*

Pour enough olive oil in a large frying to cover the bottom. Heat pan over medium heat. Place flour in a pan and mix in salt and pepper. Dredge chicken in flour. Place chicken in pan and cook on each side for about 3-4 minutes. Remove from pan.

Place broth, lemon juice, capers, tomatoes, and garlic in the slow cooker. Add chicken into crockpot and cook on medium for 4-6 hours. Place cooked pasta into crockpot for 10-15 minutes to absorb flavors. Serve immediately.

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  1. Jen

     /  February 25, 2013

    Awesome! Ontario mamma here, I used boneless skinless chicken thighs, veggie broth, and didn’t have the sundried but it all turned out so buono! I agree that the flour and browning really make it!

    • Glad you enjoyed! This has been a very popular recipe lately. I think it’s the warmth it provides on a wintery day but still has the flavor of summer with the lemon.

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