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!
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6
Ingredients
- 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
Instructions
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Put the olive oil in a large skillet and heat over medium high heat.
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Mix the flour with the salt and pepper. Unroll the boneless thighs, and and dredge them in the flour mixture.
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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.
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Combine the remaining ingredients and pour them over the chicken pieces.
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Cook 4-6 hours on low.
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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.