4 skinless boneless chicken breast

olive oil

1/4 cup flour

1/4 tea. ground pepper

1 tea. garlic powder

zest of one lemon

2 tbs. butter

1/4 c. lemon juice

1/2 c. white wine

1/2 c. chicken stock

2 cloves chopped garlic

1/4 heaping c. capers

1 c. fresh mushrooms (or artichoke hearts) your choice!

1/2 c. fresh diced cherry tomatoes (or canned diced tomatoes)

1. Combine flour, ground pepper, garlic powder and zest of one lemon in a shallow dish.

2. Pound out chicken about 1/4 inch thick dredge in flour mixture and brown both sides of chicken in olive oil.

3. Add chicken to crock pot, adding the remaining ingredients on top of it.

Cook on high 4-6 hours or low for 6-8 hours, or until chicken is tender.

Serve over your favorite pasta or rice.

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  1. Hi Suzy,
    I just love the recipe that you have in your crock pot. I really looks delicious. Thank you for sharing and you have a great day!

  2. That sounds good, Suzy. I love lemon with chicken. Too bad I don't use a crockpot. I bet it could be done in the oven, though. Thanks for sharing with us.

  3. Love Chicken Piccata, but never think to take the time to make it. I could really make this one! Thanks for sharing.

  4. This is such a cute blog...just love it. Thanks for linking up!

  5. I love chicken picata and in the crockpot. Even bettter. This looks wonderful.

  6. This looks great. Do you think I could double the recipe?

  7. Looks so yummy and easy, thanks so much for sharing! I love a good slow cooker meal. Hope to see you back at You Link It, We Make It tomorrow morning! Pinning!


Thank you for your comments!