These Crockpot Chicken Piccata Meatballs are tender, Parmesan-seasoned chicken meatballs simmered in a savory garlic broth and finished with fresh lemon juice, butter, and briny capers. Spoon them over pasta, rice, or mashed potatoes for an easy dinner with plenty of lemon butter sauce.
This recipe takes the flavors of chicken piccata and turns them into a comforting slow cooker meatball dinner. A quick trip under the broiler helps the homemade meatballs hold their shape, then the crockpot handles the rest. The lemon and butter go in toward the end to keep the sauce bright and fresh.
If you love saucy chicken meatball dinners, try my Crockpot Marry Me Chicken Meatballs next. They’re another delicious option for serving over pasta or mashed potatoes.
More Meatball Recipes You’ll Love
Why You’ll Love These Chicken Piccata Meatballs
- Tender homemade meatballs: Breadcrumbs soaked in milk help keep the ground chicken moist.
- Bright lemon butter sauce: Garlic, capers, fresh lemon, and butter give the sauce plenty of flavor.
- Easy slow cooker dinner: After a short broiling step, most of the cooking is hands-off.
- Several serving options: Pair with noodles, mashed potatoes, rice, or roasted vegetables.
- No heavy cream needed: A little butter gives the sauce a silky finish.
What Is Chicken Piccata?
Chicken piccata usually features thin chicken cutlets served in a lemon butter sauce with capers. This version uses homemade ground chicken meatballs and a slow cooker, with chicken broth as the base for the sauce.
The finished sauce is buttery and lemony, with little salty bites from the capers. It’s a lighter-style sauce that coats the meatballs without turning into a thick cream gravy.
Ingredients
For the Chicken Meatballs
- 1 cup plain panko breadcrumbs
- ⅓ cup whole milk
- 2 pounds ground chicken, preferably a blend that includes dark meat
- 1 large egg
- ½ cup finely grated Parmesan cheese
- 3 garlic cloves, minced
- 2 tablespoons finely chopped fresh parsley
- 1 teaspoon finely grated lemon zest
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- Olive oil spray, for lightly coating the meatballs
For the Lemon Caper Sauce
- 2 cups low-sodium chicken broth
- 3 garlic cloves, minced
- ¼ cup capers, drained and rinsed
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- ¼ cup freshly squeezed lemon juice, plus more to taste
- 4 tablespoons unsalted butter, cut into pieces
- 2 tablespoons chopped fresh parsley
- Salt and black pepper, to taste
- Lemon wedges, for serving
Ingredient tip: Use low-sodium broth and rinse the capers before adding them. Between the capers and Parmesan, there’s already plenty of savory flavor, so wait until the end to adjust the sauce’s salt.
How to Make Crockpot Chicken Piccata Meatballs
1. Prepare the meatball mixture
In a large bowl, combine the panko breadcrumbs and milk. Let stand for 5 minutes so the breadcrumbs absorb the liquid.
Add the ground chicken, egg, Parmesan, garlic, parsley, lemon zest, salt, and pepper. Mix gently just until combined. Avoid working the mixture too much, which can make the meatballs dense.
2. Shape and briefly broil
Heat the broiler and line a rimmed baking sheet with foil. Lightly grease the foil.
Shape the mixture into approximately 24 meatballs and place them on the baking sheet. Slightly damp hands make the mixture easier to handle.
Lightly spray the tops with olive oil. Broil about 6 inches from the heat for 5–7 minutes, watching closely, until the tops have a little color and the outsides are beginning to set. They will finish cooking in the slow cooker.
3. Transfer immediately to the crockpot
Add the chicken broth, garlic, and capers to a 6-quart slow cooker.
Transfer the hot, partially cooked meatballs directly into the broth, arranging them gently in as few layers as possible. Cover and begin cooking immediately.
4. Slow cook until tender
Cook on LOW for approximately 3–4 hours or HIGH for approximately 1½–2½ hours, until the centers of the meatballs reach 165°F.
Avoid stirring while the meatballs are cooking so they keep their shape.
5. Lightly thicken the sauce
Once the meatballs are cooked, gently lift them onto a plate and cover.
Turn the slow cooker to HIGH. Stir together the cornstarch and cold water, then whisk the mixture into the sauce. Cover and cook for 10–15 minutes, or until lightly thickened.
If your slow cooker doesn’t get hot enough to thicken the sauce, transfer the liquid to a small saucepan and briefly simmer with the slurry.
6. Finish with lemon and butter
Turn off the heat. Stir in the lemon juice, then add the butter a few pieces at a time, stirring until melted. Add the parsley.
Taste before adding additional salt, pepper, or lemon juice. Return the meatballs to the sauce and gently spoon it over them.
Serve with lemon wedges and plenty of sauce.
Tips for Tender Chicken Meatballs
Choose ground chicken with a little fat. Ground chicken made with both light and dark meat is more forgiving than very lean ground chicken breast.
Don’t skip soaking the breadcrumbs. The milk and panko mixture helps the meatballs stay soft as they cook.
Mix gently. Stop as soon as the ingredients are evenly combined.
Use a scoop for even portions. Similar-sized meatballs cook more evenly.
Add lemon juice at the end. This lets you control the acidity and keeps the finished sauce tasting fresh.
Avoid an all-day cooking time. Small chicken meatballs don’t need the long cooking time of a large roast. Once they’re cooked through, finish the sauce and serve.
What to Serve with Chicken Piccata Meatballs
These slow cooker chicken piccata meatballs pair well with something that catches the lemon butter sauce.
- Angel hair or spaghetti: Cook separately and spoon the meatballs and sauce over each serving.
- Mashed potatoes: A creamy base for the garlic, lemon, and capers.
- Buttered egg noodles: Simple and comforting.
- Rice or orzo: Serve underneath the meatballs with an extra spoonful of sauce.
- Roasted asparagus or green beans: Add an easy vegetable side.
- Crusty bread: Use it to soak up the sauce left on the plate.
For another cozy meatball dinner to serve over mashed potatoes, try my Crockpot Chicken and Stuffing Meatballs with Gravy.
Crockpot Chicken Piccata Meatballs
Tender homemade chicken meatballs with Parmesan, garlic, and parsley, slow cooked and finished in a bright lemon butter caper sauce. Serve these Crockpot Chicken Piccata Meatballs over pasta, rice, or mashed potatoes for a comforting dinner.
- Prep Time: 25 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 55 minutes
- Yield: 4–6 servings 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American, ITALIAN INSPIRED
Ingredients
For the Chicken Meatballs
- 1 cup plain panko breadcrumbs
- ⅓ cup whole milk
- 2 pounds ground chicken, preferably a blend of light and dark meat
- 1 large egg
- ½ cup finely grated Parmesan cheese
- 3 garlic cloves, minced
- 2 tablespoons finely chopped fresh parsley
- 1 teaspoon finely grated lemon zest
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- Olive oil spray
For the Lemon Butter Caper Sauce
- 2 cups low-sodium chicken broth
- 3 garlic cloves, minced
- ¼ cup capers, drained and rinsed
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- ¼ cup freshly squeezed lemon juice, plus more to taste
- 4 tablespoons unsalted butter, cut into pieces
- 2 tablespoons chopped fresh parsley
- Salt and black pepper, to taste
- Lemon slices or wedges, for serving
Instructions
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Soak the breadcrumbs. Combine the panko and milk in a large mixing bowl. Let stand for 5 minutes.
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Make the meatball mixture. Add the ground chicken, egg, Parmesan, garlic, parsley, lemon zest, salt, and pepper. Mix gently until just combined.
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Shape the meatballs. Heat the broiler. Line a rimmed baking sheet with foil and lightly grease it. Using slightly damp hands, shape the mixture into approximately 24 evenly sized meatballs.
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Briefly broil. Arrange the meatballs on the prepared baking sheet and lightly spray with olive oil. Broil about 6 inches from the heat for 5–7 minutes, watching closely, until the outsides begin to set and the tops develop a little color. They will finish cooking in the slow cooker.
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Fill the slow cooker. Add the chicken broth, garlic, and capers to a 6-quart slow cooker. Immediately transfer the hot, partially cooked meatballs into the broth, arranging them gently in as few layers as possible. Cover and begin cooking immediately.
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Cook the meatballs. Cook on LOW for approximately 3–4 hours or HIGH for approximately 1½–2½ hours, until the centers reach 165°F. Start checking at the early end of the range. Avoid stirring while the meatballs cook.
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Thicken the sauce. Gently transfer the cooked meatballs to a plate and cover. Turn the slow cooker to HIGH. Whisk the cornstarch with the cold water, then stir into the cooking liquid. Cover and cook for 10–15 minutes, until lightly thickened. If needed, transfer the sauce to a saucepan and briefly simmer to activate the cornstarch.
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Add the lemon and butter. Turn off the heat. Stir in the lemon juice, then stir in the butter a few pieces at a time until melted. Add the parsley and taste before adjusting the salt, pepper, or lemon juice.
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Finish and serve. Return the meatballs to the sauce and gently spoon it over them. Garnish with lemon slices or wedges and serve over cooked pasta, rice, or mashed potatoes.
Notes
- Cooking time: Times are approximate and vary by slow cooker and meatball size. Use a thermometer to confirm the meatballs reach 165°F.
- For tender meatballs: Use ground chicken with some dark meat, mix gently, and avoid extending the cooking time once the meatballs are done.
- Make ahead: Shape the raw meatballs up to one day ahead and refrigerate, covered. Broil just before cooking. Transfer partially cooked meatballs directly into the slow cooker without cooling or refrigerating between steps.
- Lemon flavor: For a milder sauce, start with 3 tablespoons lemon juice and add more to taste.
- Serving: Cook pasta or rice separately.
- Storage: Refrigerate leftovers promptly in an airtight container for 3–4 days.
- Freezing: Freeze cooked meatballs and sauce for up to 3 months for best quality. Thaw overnight in the refrigerator.
- Reheating: Reheat on the stovetop or in the microwave until the meatballs reach 165°F, adding a splash of broth as needed.
Variations and Substitutions
Make them creamy: Stir in ⅓ cup warmed heavy cream near the end, then add the lemon juice gradually to taste. This makes a richer variation on the lemon butter sauce.
Use ground turkey: Substitute ground turkey for the chicken, keeping the same internal temperature target.
Make them gluten-free: Use gluten-free panko and check that the broth and other packaged ingredients are gluten-free.
Adjust the lemon: For a milder sauce, start with 3 tablespoons of lemon juice and add more after tasting.
Add a little heat: Stir a pinch of crushed red pepper flakes into the broth.
Make-Ahead and Storage Tips
To prepare ahead: Shape the raw meatballs up to one day ahead and refrigerate them, covered. Broil just before transferring directly into the slow cooker. Don’t partially cook the meatballs and refrigerate them to finish later.
To refrigerate leftovers: Refrigerate promptly in shallow, airtight containers and use within 3–4 days.
To freeze: Freeze the cooked meatballs with their sauce for up to 2–3 months for best quality. Thaw overnight in the refrigerator. The butter sauce may separate slightly after thawing; gently stir it back together while reheating.
To reheat: Reheat in a saucepan or microwave until the meatballs reach 165°F throughout, adding a splash of broth if needed. Use the stovetop or microwave for reheating rather than the slow cooker.
Frequently Asked Questions
Do I have to brown the meatballs first?
The brief broiling step helps the delicate chicken meatballs hold together and adds a little color. It isn’t intended to cook them all the way through. Transfer them directly into the slow cooker while hot and start cooking immediately.
Can I use bottled lemon juice?
Fresh lemon juice is recommended because lemon is a main flavor in this sauce. You’ll also need a little fresh lemon zest for the meatballs.
What do capers taste like?
Capers add a salty, tangy bite that balances the butter. Rinsing them helps keep their briny flavor from overpowering the sauce.
Can I cook the pasta in the crockpot with the meatballs?
Cook the pasta separately. It would absorb some of the sauce and change the amount of liquid needed, and the timing would depend on the pasta shape.
Is chicken piccata sauce supposed to be thick?
It’s usually a light sauce. The small amount of cornstarch in this recipe gives the slow cooker broth enough body to lightly coat the meatballs without making it heavy.
Can I leave these cooking while I’m at work?
This recipe is better suited to a shorter cooking window. Chicken meatballs can become dry when cooked all day, even when they’re sitting in sauce.
More Easy Crockpot Chicken Recipes
Round out your dinner rotation with these recipes:
- Crockpot Marry Me Chicken Meatballs
- Crockpot Chicken and Stuffing Meatballs with Gravy
- Crockpot Honey Lemon Chicken with Garlic and Rosemary
The honey lemon chicken is another option if you enjoy citrus with garlic and herbs.
