Slow Cooker Chicken Piccata

Crock Pot Chicken PiccataChicken Piccata is one of my husband’s favorite, favorite dishes of all time. When I first made it in the crock pot, I was delighted to find out that my kids love it too. This one is going into our family “keeper” file.

Get our best party ideas, recipes, and more in your inbox!
Enter your email address to subscribe:

You’ll only get an email when we have a new post! Subscribers receive our FREE printable recipe binder kit!

Want more great Slow Cooker Recipes? You’ll find them here.

Crock Pot Chicken Piccata

Slow Cooker Chicken Piccata

This incredibly delicious version of Chicken Piccata lets you do all the work ahead of time, so you can just dish it up and serve for family dinner in a snap. Serve with noodles and a green vegetable!
Course Entree
Cuisine Italian
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6
Author Meghan Gray


  • 3 lbs boneless skinless chicken thighs
  • 1/2 cup flour
  • Salt and pepper to taste
  • 1/4 cup olive oil
  • 1/4 cup white wine
  • 1/2 cup chicken stock
  • 1/4 cup lemon juice
  • 1 3.5 oz jar of capers drained
  • 2 Tbsps dried parsley or 1/3 cup chopped fresh


  1. Put the olive oil in a large skillet and heat over medium high heat.
  2. Mix the flour with the salt and pepper. Unroll the boneless thighs, and and dredge them in the flour mixture.
  3. Brown the chicken pieces in the olive oil. This doesn't take long as you don't need to cook them all the way through, just brown the outsides nicely, then remove them to the crock pot. Maybe 2 minutes a side, but it depends on how hot your pan is.
  4. Combine the remaining ingredients and pour them over the chicken pieces.
  5. Cook 4-6 hours on low.
  6. If you wish, garnish the chicken with a little chopped fresh parsley when you serve.

Recipe Notes

I know 1/4 cup of oil sounds like a lot for a modern recipe. But nothing chaps my nose like seeing "1 TBSP" of oil in a recipe and then finding out that there is NO WAY that is going to get the job done. I have been unable to brown this much chicken in less oil. If you are concerned about that, just skip that step. It gives the outside an extra delicious brownness, but the finished dish will still be good regardless. If you need to make this ahead, just freeze the browned chicken in a ziplock bag. You can thaw completely and cook 4-6 hours on low, or do it frozen for 6-8 hours.

Visit our Cookin’ Hot Mamas page for more awesome recipes, indexed by ingredient. Follow us on Pinterest for even more original, delicious, and totally awesome recipes!
Follow us on Pinterest for even more original, delicious, and totally awesome recipes!

About Meghan G

I like blues, punk, and crime drama. I love having boys, keeping active, and the outdoors. I'm a cat person, but I think dogs should have equal opportunities.

View all posts by Meghan G →

9 Comments on “Slow Cooker Chicken Piccata”

  1. Finally, a recipe that is honest about the amount of oil needed to brown meat. I always read the 1 T of oil in recipes and just laugh. How do these people get by with using only 1?? Thanks for the recipe, we’re going to give this a try this week.

    1. I don’t believe they do. I think they put that to make the nutrition info look better on their recipes, but secretly know it just won’t work! Maybe I’m being cynical, but I just don’t believe that anyone can do a good job of browning meat in so little oil, and I’d prefer to just skip that step if I’m concerned about calories.

      1. Totally agree with you Meghan, on that. To add to it, it also will ruin a skillet. You cannot leave a dry skillet over heat, period.

  2. Ha, ha, I laughed at your comment about the oil. I agree, most recipes try to sound like they are so “light and healthy” by only calling for 1 TBSP of oil, but you can’t brown meat dredged in flour in that amount – no way, no how. Uncoated meat, maybe, since there is no flour to absorb the oil, but even so…

  3. Really Delicious! My partner really likes the sauce so I doubled the sauce in the crock pot and saved it. Really juicy and flavorful! My 2.5 lb bag of thighs was frozen but I still seared them with the flour coating when they were slightly thawed, cooked on low for ~5 hrs then left on warm overnight 10hrs. Put them in the fridge and just ate some 5 hrs later- incredible! Thank you!

Leave a Reply to K. Finn Cancel reply