Summer Slow Cooker Chicken Piccata and Zoodles

4 servings

  • 4 tbsp olive oil
  • 1 tsp salt
  • ½ tsp fresh ground pepper
  • 4 chicken breasts, cubed
  • ½ cup butter
  • ⅔ cup white wine
  • Juice and zest of 1 lemon
  • ½ cup caper berries (or ΒΌ cup capers)
  • 1 ½ tbsp cornstarch
  • ¼ cup chicken broth
  • 1 ½ cups cherry tomatoes
  • 4 cups spiralized zucchini noodles
  • Salt and pepper to taste
  1. 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.
  2. 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.
  3. Serve over zucchini noodles. Salt and pepper to taste.