Slow Cooker Chicken Piccata

Slow Cooker Chicken Piccata

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon coarse black pepper
  • 1/3 cup butter
  • 4 1/2 to 5 pounds chicken breasts with bone and skin
  • 2/3 cup dry white wine
  • 1/2 cup fresh lemon juice
  • 1/2 cup chicken broth
  • 1/2 cup capers, rinsed and drained
  • 2 tablespoons water
  • 1 1/2 tablespoons cornstarch
  • Lemon slices

Directions

  1. In a large resealable plastic bag, add flour, salt and black pepper. Seal and shake to blend. Add a few chicken breasts to the bag and shake until evenly coated; set aside. Repeat with remaining chicken breasts.
  2. In a large skillet over medium heat, melt butter. Add chicken, skin-side-down, cooking about 4 minutes or until skin is golden brown. Place chicken skin-side-up in a slow cooker crock. Pour wine, lemon juice, broth and capers over chicken.
  3. Cover slow cooker and cook on HIGH for 2 hours or LOW for 4 hours or until chicken is cooked through and tender. Remove chicken to a serving platter. Cover with foil to keep warm.
  4. In a small bowl, stir water and cornstarch until cornstarch is dissolved. Transfer liquid from crock to a medium skillet. Stir in cornstarch mixture. Place skillet over medium-high heat. Cook, stirring constantly, about 3 minutes or until mixture is slightly thickened. Pour mixture over chicken. Garnish with lemon slices.

Serves: 4-6

Test Kitchen Tip: If you have a slow cooker with stove-top safe cookware, substitute the cookware for the large skillet in the directions above. After browning chicken breasts, place cookware in slow cooker base, cover and cook as directed in recipe.

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