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In July, we bought a snow cone shack. The hot summer temps were getting that desperate. Hot in the morning, hot at night. And far too hot to cook.
Slow Cooker recipes are often comfort food. Sunday Roast and Carrots and Potatoes. Beef Stroganoff or Beef Stew. But come summer, keep that crock on the countertop. Because you can cook killer seasonal dishes with this must-have kitchen tool. And there’s no need to heat up your space with a stove.
Here’s a favorite summer slow cooker recipe: Chicken Piccata. It’s all the flavors you love - butter and wine and lemon. But in this version, I added caper berries (slightly larger and more closely related in flavor to an olive than those tiny, salty capers are) and garden fresh tomatoes.
To keep things light, the pasta is swapped for zucchini noodles. I used the OXO handheld spiralizer to quickly turn zucchini into zoodles.
This one comes together quick! Prep the chicken mid-morning, then spiralize just before you’re ready to enjoy. And you’ll get classic flavors you loved, served in a fresh new way. Perfect for summer!
Buttery, lemony chicken is served over fresh zucchini noodles for a delicious summer slow cooker meal you’ll return to again and again.
In a large skillet, heat olive oil over medium-high heat. Salt and pepper chicken. Brown in hot skillet on both sides. Transfer to slow cooker. Add butter, white wine, juice and zest of lemon, and caper berries. Cover and cook on low for 5-6 hours. Or on high 3-4 hours.
Whisk cornstarch into chicken broth, then whisk mixture into crockpot. Add tomatoes. Cover and cook on high for 20 minutes or so, just until the mixture begins to thicken.
Serve over zucchini noodles. Salt and pepper to taste.