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.