Recipe Station

Here's everything you need for this savory slow cooker chicken piccata. This recipe makes four servings.

Ingredients to Gather

1 tablespoon olive oil
4 boneless, skinless chicken breasts (about 2 pounds total)
1/2 teaspoon kosher salt, plus more for seasoning the chicken
1/4 teaspoon freshly ground black pepper, plus more for seasoning the chicken
2 pounds small red potatoes, halved or quartered if larger
1 1/2 cups low-sodium chicken broth
1/2 cup freshly squeezed lemon juice (from 2 to 3 medium lemons)
1/4 cup capers, drained
2 tablespoons unsalted butter, at room temperature
2 tablespoons all-purpose flour
2 tablespoons coarsely chopped fresh parsley leaves

Directions to Follow

Heat the oil in a large skillet over medium heat until shimmering. Liberally season the chicken breasts on both sides with salt and pepper. Sear the chicken on one side until browned, about 5 minutes.

Place the potatoes in a 6-quart or larger slow cooker. Sprinkle with the 1/2 teaspoon salt. Place the chicken breasts in the slow cooker, seared-side up. Pour in the broth, lemon juice, and capers.

Cover and cook on the LOW setting until the chicken is cooked through, tender, and registers an internal temperature of 165°F, 3 1/2 to 4 hours. Meanwhile, use your fingers to rub the flour into the butter; set aside.

Place the chicken and potatoes in a serving dish, and then pour the liquid and capers into a medium-sized saucepan and bring to a boil over medium heat. Next, add the butter mixture and whisk continuously until it's incorporated into the sauce. Cook for between 3 and 4 minutes or until the sauce thickens, stirring frequently. When it's done, serve over the chicken and potatoes, and then garnish with parsley.

Have you ever made chicken piccata in a slow cooker? How did it compare to making it in the oven? Share your thoughts in the comment section below!

Source: The Kitchn