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Slow-Cooker Chicken Piccata

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Photo: Liz Andrew/Styling: Erin McDowell

Fact: Cooking dinner in your Crock-Pot rocks. So the next time you use it, make this slow-cooker chicken piccata recipe for a light and zesty dinner.


Ingredients

4 boneless, skinless chicken breasts

3 shallots, sliced

3 cloves garlic, minced

3 cups chicken broth

½ cup fresh lemon juice

1 lemon, sliced

¼ cup capers

2 tablespoons unsalted butter

6 ounces cooked linguine, prepared according to package instructions

2 tablespoon fresh parsley

Directions

1. Place the chicken breasts, shallots and garlic into your slow cooker.

2. Top with 3 cups chicken broth, lemon juice, capers and lemon slices.

3. Dot the surface with 2 tablespoons unsalted butter; season with salt and pepper. 

4. Cook on low for 5 hours. 

5. Place 1 chicken breast on top of a portion of cooked linguine. Ladle ½ cup of the broth over the chicken and pasta, and garnish with 2 tablespoons fresh parsley. Serve immediately.

Nutrition Facts
  • 558 calories

  • 16g fat

  • 32g carbs

  • 70g protein

  • 8g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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