Two plates of gluten-free easy chicken picatta prepared in the slow cooker. The chicken pieces are arranged on a white plate with baby potatoes and salad leaves.
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Chicken Piccata is a classic dish with lemon and capers that can be made so easily in the slow cooker. Simply brown the chicken in a pan, then chuck everything into the slow cooker and let it cook until tender and fragrant. You can use chicken breasts, rather than supremes, if you prefer.

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Two plates of gluten-free easy chicken picatta prepared in the slow cooker. The chicken pieces are arranged on a white plate with baby potatoes and salad leaves.

Easy Chicken Piccata

Recipe by Rebecca Woods | Photograph by Rita Platts
Print Recipe Pin Recipe
Prep Time 20 minutes
Course Dinner, Main Course
Servings 4

Equipment

Ingredients
 

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 4 chicken supremes
  • 700 g baby potatoes halved if large
  • Finely grated zest of 1 lemon and juice of 2
  • 2 garlic cloves finely chopped
  • 2 heaped tablespoons drained capers
  • 1 gluten-free chicken stock pot or gluten-free chicken stock powder
  • 150 ml white wine
  • 2 tablespoons gluten-free cornflour
  • A small bunch of flat-leaf parsley chopped
  • Sea salt and freshly ground black pepper
  • Green vegetables or salad to serve

Instructions
 

  • Preheat the slow cooker.
  • Melt 1 tablespoon of the butter in a large frying pan with the oil and add the chicken pieces. Cook over a medium–high heat for a few minutes, turning occasionally, until browned all over.
  • Tip the potatoes into the slow cooker and spread them out over the base, then transfer the chicken from the frying pan and place on top. Add the lemon juice and zest, garlic and capers.
  • Dissolve the chicken stock pot in 200ml boiling water, then pour into the slow cooker followed by the wine. Add the remaining butter and a good pinch of salt and pepper. Cook for 6–7 hours on LOW or 3–4 hours on HIGH.
  • At the end of the cooking time, ladle out a little of the juice from the slow cooker and put it in a saucepan over a low heat. Mix the cornflour with a little cold water, then add this to the saucepan. Cook for a few minutes until it starts to thicken, then stir it into the juice in the slow cooker. Pop the lid back on and cook for another 20 minutes or so until it thickens. You can prepare some veggies to serve with it in the meantime.
  • Taste and check the seasoning, then stir in the parsley. Serve the piccata with green veggies or a salad.

Notes

Stock pots are a concentrated stock sold in supermarkets. Unfortunately in Australia most of the widely available brands contain gluten or have a may contain warning on the label.
At the time of publication, UK brand Knorr has a gluten-free chicken stock pot available on-line (but currently out of stock).
Alternatively, you could use gluten-free Chicken Stock Concentrate available from Health Food Stores and selected Supermarkets or gluten-free chicken stock cubes or powder.
This is an edited extract from Foolproof Slow Cooker by Rebecca Woods. Published by Quadrille. RRP $24.99. Photography by Rita Platts. You can purchase a copy here.
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