Slow Cooker Chicken Piccata (Paleo)

  

Chicken Piccata is a dish that originally comes from Italy. The word Piccata  means ‘larded’ and when used in reference to cooking  it means sliced, sauteed,  and cooked with lemon and butter.  Chicken Piccata has always been a favorite in our house and this slow cooker version is easy, much healthier, and incredibly delicious! I don’t use flour, and use ghee instead of butter to give the sauce the buttery taste. This slow cooker chicken piccata dish needs minimal prep and you get a tasty dinner that the whole family can enjoy. I like to serve it with mashed cauliflower and roasted broccoli. One of the husband’s favorite dinners.

 


Ingredients:

2 tbs extra virgin olive oil
6 boneless, skinless chicken breasts
2 tsp sea salt
1 tsp paprika
1 tsp freshly ground black pepper
1 1/2 cups low-sodium chicken broth
1 tbs ghee
2 1/2 lemons, juiced (about 1/2 cup)
1/2 lemon, sliced
1/4 cup capers, drained
2 tablespoons fresh parsley leaves, chopped

Directions:

Heat the olive oil in a large skillet over medium high heat.
Season the chicken breasts on both sides with salt, pepper, and paprika.
Sear the chicken on both sides until browned, about 2-3 minutes per side.
Place chicken in slow cooker.


In medium bowl or measuring cup mix, broth, lemon juice, capers, and ghee.
Pour over chicken and add lemon slices.


Cover and cook on the LOW setting for 7-8 hours or on high for 3-4 hours and until the chicken has an internal temperature of 165°F.
Transfer the chicken to a serving dish.
Pour some or all of the liquid and capers from the slow cooker over the chicken, top with fresh chopped parsley and extra lemon slices.


Enjoy!

Slow Cooker Chicken Piccata (Paleo)

Ingredients:

2 tbs extra virgin olive oil

6 boneless, skinless chicken breasts

2 tsp sea salt

1 tsp paprika

1 tsp freshly ground black pepper

1 1/2 cups low-sodium chicken broth

1 tbs ghee

2 1/2 lemons, juiced (about 1/2 cup)

1/2 lemon sliced

1/4 cup capers, drained

2 tablespoons fresh parsley leaves, chopped

Directions:

Heat the olive oil in a large skillet over medium high heat.
Season the chicken breasts on both sides with salt, pepper, and paprika.
Sear the chicken on both sides until browned, about 2-3 minutes per side.
Place chicken in slow cooker.
In medium bowl or measuring cup mix, broth, lemon juice, capers, and ghee.
Pour over chicken.
Cover and cook on the LOW setting for 7-8 hours or on high for 3-4 hours and until the chicken has an internal temperature of 165°F.
Transfer the chicken to a serving dish.
Pour some or all of the liquid and capers from the slow cooker over the chicken, top with fresh chopped parsley and extra lemon slices.
Enjoy!

Use a 5-6 quart slow cooker.

All images and text ©