Crockpot Chicken Piccata

$To make Crockpot Chicken Piccata, you need: - 4 boneless, skinless chicken breasts - 1 cup chicken broth - ¼ cup lemon juice (freshly squeezed) - 2 tablespoons capers, drained - 2 cloves garlic, minced - 1 tablespoon olive oil - Salt and pepper to taste - 1 teaspoon dried oregano - ½ teaspoon red pepper flakes (optional) - Fresh parsley, chopped (for garnish) - Cooked rice or pasta (for serving) Getting the right measurements is key. Use a liquid measuring cup for liquids. For dry ingredients, like oregano or salt, use a set of measuring spoons. Level off each spoon with a knife for the best results. This helps keep the flavors balanced. If you want a stronger lemon taste, add a bit more juice. For less salt, reduce it to your taste. You can make swaps if you need. If you don’t have chicken broth, use vegetable broth. For lemon juice, lime juice works too. If you want less salt, try low-sodium broth. Instead of capers, you can use green olives for a different flavor. If you don’t like spice, skip the red pepper flakes. Each swap can change the dish but still keep it tasty! {{ingredient_image_1}} To start, gather your ingredients. In a bowl, mix: - 1 cup chicken broth - ¼ cup fresh lemon juice - 2 cloves minced garlic - 1 tablespoon olive oil - 1 teaspoon dried oregano - ½ teaspoon red pepper flakes (optional) - Salt and pepper to taste Stir these together well. This sauce will bring bright flavor to your dish. Next, take your four boneless, skinless chicken breasts. Place them at the bottom of the crockpot. Pour your prepared sauce over the chicken. Make sure it covers all the pieces. Now, sprinkle 2 tablespoons of drained capers on top. This adds a nice salty bite. Cover the crockpot with its lid. Set it to low for 6-8 hours or high for 3-4 hours. Cooking on low gives a tender chicken. Check for doneness. The chicken should be fully cooked and easy to shred. When ready, adjust seasonings if needed and serve over rice or pasta. Garnish with fresh parsley for a pop of color. Enjoy your meal! To get tender chicken, choose boneless, skinless breasts. These cook well in a crockpot. Make sure to use enough liquid. The broth and lemon juice keep the chicken moist. Cook on low for 6-8 hours for the best texture. If you’re in a hurry, you can use high heat for 3-4 hours, but low is best. Check that the chicken reaches 165°F for safety. To boost the taste, use fresh lemon juice. It gives a bright flavor that dried lemon can't match. Adding capers brings a salty, briny kick. If you like heat, stir in red pepper flakes. Fresh parsley not only looks nice, but it adds a fresh taste too. You might try adding a splash of white wine to the sauce for depth. Avoid overcooking the chicken; it can become dry. Always check the cooking time based on your crockpot's heat settings. Don’t skip the salt and pepper, as they are key for flavor. If you forget to add capers early, don’t worry! Just sprinkle them on top right before serving. Lastly, adjust seasoning after cooking; it’s easier to add than to take away. Pro Tips Choose Quality Chicken: Opt for organic or free-range chicken breasts for the best flavor and texture. Fresh Ingredients Matter: Use freshly squeezed lemon juice and fresh garlic for a brighter and more vibrant sauce. Let It Rest: After cooking, allow the chicken to rest for a few minutes before shredding or serving to retain its juices. Customize Your Heat: Adjust the amount of red pepper flakes according to your spice preference for a personalized kick. {{image_2}} You can switch out chicken for turkey in this recipe. Turkey breasts cook well and soak up all the tasty sauce. Just cut them to the same size as the chicken. If you want a plant-based option, try tofu. Use extra-firm tofu for the best texture. Press it to remove water, then cube it before cooking. To make a vegetarian Chicken Piccata, consider using mushrooms. They have a meaty texture and absorb flavors well. Slice portobello or cremini mushrooms and cook them like the chicken. You can also use cauliflower or eggplant. Both options add a unique taste and texture to your dish. If you need to avoid gluten, use gluten-free pasta or rice. For a low-sodium option, choose low-sodium chicken broth. If you can't have dairy, skip any cheese toppings. Instead, use fresh herbs like basil or thyme for flavor. Always adapt the recipe to fit your needs. To store leftovers, let the chicken cool first. Place the chicken and sauce in an airtight container. Store it in the fridge for up to three days. Make sure to keep it sealed. This helps keep the flavors fresh. When reheating, I suggest using the stove. Pour the chicken and sauce into a pan. Heat it over low to medium heat. Stir gently until hot. This method helps keep the chicken moist and tasty. You can also use the microwave. Just cover it and heat in short bursts. Stir in between to heat evenly. To freeze, let the chicken cool completely. Place it in a freezer-safe container. Seal it tightly to avoid freezer burn. You can freeze it for up to three months. When ready to eat, thaw in the fridge overnight. Reheat gently for the best taste. Yes, you can make Crockpot Chicken Piccata ahead of time. Simply prepare the dish, then store it in the fridge. Allow it to cool first. When you're ready to serve, heat it gently on the stove or in the crockpot. This dish tastes even better the next day, as the flavors blend well. Just be sure to adjust the seasoning if needed before serving. Crockpot Chicken Piccata pairs well with many sides. Here are some great options: - Cooked rice - Pasta - Steamed broccoli - Garlic bread - Roasted vegetables - Mashed potatoes These sides soak up the tasty sauce and add more flavor to your meal. You can pick one or mix a few! To make Crockpot Chicken Piccata gluten-free, follow these simple steps: - Use gluten-free chicken broth. - Serve with rice instead of pasta. - Double-check other ingredients for hidden gluten. Most ingredients on the list are naturally gluten-free. So, with a few swaps, you can enjoy this dish without worry! In this post, we covered how to make Crockpot Chicken Piccata. We started with the right ingredients and their measurements. I shared step-by-step guides to prepare the sauce and layer the dish. I also gave tips for the best texture and flavor. Don’t forget about variations to suit your tastes or needs. Storing leftovers correctly will keep this dish tasty. Use the FAQs to answer common questions. Now you're ready to enjoy a delicious meal!$

Crockpot Chicken Piccata

A delicious and easy chicken piccata recipe made in a crockpot, featuring tender chicken breasts in a lemony sauce.

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Prep Time 15

Cook Time 6

Total Time 6 15

Course Main Course

Cuisine Italian

Servings 4

Calories 300 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
1 cup chicken broth
1 quarter cup lemon juice (freshly squeezed)
2 tablespoons capers, drained
2 cloves garlic, minced
1 tablespoon olive oil
to taste salt and pepper
1 teaspoon dried oregano
0.5 teaspoon red pepper flakes (optional, for some heat)
to taste fresh parsley, chopped (for garnish)
to serve cooked rice or pasta

Instructions

In a bowl, mix together the chicken broth, lemon juice, minced garlic, olive oil, dried oregano, red pepper flakes (if using), and a pinch of salt and pepper to create the sauce.
Place the chicken breasts at the bottom of the crockpot. Pour the prepared sauce evenly over the chicken.
Sprinkle the drained capers on top of the chicken and sauce.
Cover the crockpot with the lid and set it on low heat for 6-8 hours or on high heat for 3-4 hours, until the chicken is tender and cooked through.
Once cooked, shred the chicken if desired or serve whole.
Adjust seasoning to taste and stir the sauce gently before serving.
Serve the chicken over cooked rice or pasta, drizzling the sauce generously on top.
Garnish with fresh parsley for an added touch of color and flavor.

Notes

Serve with rice or pasta for a complete meal.

Keyword Chicken, crockpot, easy, lemon, piccata