Slow Cooker Lemon Chicken

5 from 2 votes

This lemon chicken recipe is loosely based on chicken piccata, a classic Italian recipe made with sauteed chicken in a rich lemon sauce. I love the pop of flavor the salty capers add, but swap them for olive or leave them out entirely if you prefer. If you omit the capers, season the sauce to taste with kosher or sea salt before serving.

Course Healthy One Pan Recipes

Cuisine Italian

Keyword crock pot lemon chicken, healthy lemon chicken, meal prep lemon chicken, slow cooker lemon chicken

Prep Time 5

Cook Time 6

Total Time 6 5

Servings servings

Calories 328kcal

Author Lauren Keating

Equipment

Hamilton Beach Slow Cooker

Ingredients

Juice of 2 lemons
4 tablespoons olive oil
2 tablespoons capers drained
6 boneless skinless chicken breasts
1 14-ounce can artichoke hearts, drained and rinsed
3 cups instant brown rice

Instructions

In your slow cooker, combine the lemon juice, oil, garlic, and capers. Add the chicken and artichoke hearts.
Cover the slow cooker and cook on Low heat for 6 hours, or on High heat for 2 hours. If you'll be away for more than 6 hours, be sure to set your slow cooker to switch to "keep warm" once it's finished cooking.
Stir in the brown rice. Re-cover the cooker and let sit for 10-15 minutes, until soft and fluffy.
Refrigerate individual portions in airtight containers for up to 4 days, or freeze up to 4 months.

Notes

Prep Ahead: Combine the lemon juice, oil, garlic, capers, artichoke hearts, and chicken in an airtight container. Refrigerate for up to 1 day or freeze for up to 3 months If you want to prep this recipe up to 4 days in advance and keep it in the refrigerator, keep the chicken breasts in their original packaging and consume before the best by date (refrigerating them in the acidic marinade for more than a day can make them tough.) If frozen, thaw the ingredients in the refrigerator overnight before adding to your slow cooker.

Nutrition