Low Carb Crock Pot Chicken Picatta

I made this in my 5 quart slow cooker.

This low carb crock pot chicken piccata (excluding the parmesan condiment) has about 4 g. of net carbs and 343 calories per cup of chicken breast with 1/4 of the veggies.


4 chicken breasts
1/3 cup diced fresh tomato
4 tablespoons of melted salted butter
(1) 14 ounce jar of quartered artichoke hearts drained (packed in water, not oil)
1/4 cup of capers (drained)
5 large garlic cloves chopped
1/2 teaspoon of pepper

Grated parmesan cheese


Combine all of the ingredients in your crock pot (except the parmesan).

Cook on high 3 hours or until the chicken is fully cooked (an internal temperature of 165 degrees).

Remove the chicken.  Remove the vegetables with a slotted spoon. 

Spoon a quarter of the veggies and a bit of the sauce over each chicken breast and top with grated parmesan cheese. 

Add salt to taste if desired. 


The key to cooking delicious (and not dry and stringy) chicken breasts in a slow cooker is to fully cook them, but not overcook them!

5 large cloves of garlic may seem like a lot, but honestly you don’t even taste the garlic once it is cooked.

I had leftovers the last time I cooked this.  I diced it and used it the next day for a quick stir fry and it was awesome! 

I really like artichokes.  Sometime I like to add 2 cans of artichokes to this dish.  That raises the carb count an additional 2.25 g. of net carbs per serving. 

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