Description
A hands-off weeknight winner that pairs tender chicken with bright lemon and capers in a slow-cooker.
Ingredients
- 1.5–2 pounds boneless skinless chicken breasts
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 cup all-purpose flour (or gluten-free flour)
- 1 tbsp olive oil
- 1 cup low-sodium chicken broth
- 1/3 cup dry white wine (optional)
- 1/3 cup fresh lemon juice
- 2 cloves minced garlic
- 2 tbsp capers
- 1 tbsp cornstarch (for thickening, optional)
- 1 tbsp butter (for finishing, optional)
Instructions
- Pat chicken breasts dry, season with salt and pepper, and dredge lightly in flour.
- Heat olive oil in a skillet over medium-high heat and brown the chicken for 1–2 minutes per side.
- Place seared chicken in a slow cooker and add chicken broth, white wine (if using), lemon juice, garlic, and capers.
- Cook on Low for 3–4 hours or High for 1.5–2 hours until chicken reaches 165°F.
- For a thicker sauce, whisk cornstarch with cold water and stir into the slow-cooker liquid or finish in a skillet with butter.
Notes
Sear chicken first for better texture and flavor. Control acidity by adjusting sugar or butter after cooking.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian