There was a time when I avoided making anything fancy-sounding on a weekday. “Francese” felt like one of those dishes you only order at a nice Italian place.
But then one chilly evening, I tried tossing the ingredients into my crockpot, and let me tell you—I didn’t expect the flavor explosion that happened.
This Crockpot Chicken Francese Recipe saved my dinner rush and made me feel like a pro chef in my own kitchen. It’s now my go-to when I want something easy, warm, and impressive—all without babysitting a skillet.
This recipe is for every home cook who wants a cozy, flavorful chicken dinner that feels special but doesn’t require standing over the stove. If you’ve ever wondered what is chicken Francese or wanted to turn a classic into a slow-cooked win, this one’s for you.
What Is Chicken Francese?
Chicken Francese (or chicken francaise) is an Italian-American dish made by lightly dredging chicken in flour and egg, pan-frying it, then simmering it in a lemony white wine sauce.
It’s zesty, savory, and comforting—all at once. With this crockpot version, you get the same flavor without having to fuss at the stove.
Best Crockpot Chicken Francese Recipe For Home Cooks
This Crockpot Chicken Francese Recipe is a hands-off twist on a classic Italian-American chicken dish. Tender chicken breasts are lightly coated, pan-seared, and then slow-cooked in a lemony, buttery broth until they’re juicy and full of flavor.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 3–4 hours (on low)
- Total Time: About 4 hours
- Cuisine: Italian-American
- Course: Lunch, Dinner
- Difficulty: Easy
- Yield: 4 servings
- Calories: Approx. 370 per serving
Ingredients
- 2 large boneless, skinless chicken breasts (cut into cutlets or pounded thin)
- ½ cup all-purpose flour
- ½ tsp paprika
- ½ tsp garlic powder
- Salt and ground black pepper, to taste
- 2 large eggs, beaten
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- ½ cup dry white wine (or chicken broth for non-alcoholic version)
- 1 cup chicken broth
- Juice of 1 lemon (plus a few slices for garnish)
- 1 tbsp chopped parsley (optional for garnish)
Ingredient Notes:
- If you’re out of white wine, you can swap in more chicken broth and a splash of apple cider vinegar.
- For a thicker sauce, mix 1 tsp of cornstarch with water and add it to the crockpot during the last hour.
Instructions
Step 1: Prep The Chicken
Slice your chicken breasts in half lengthwise to make cutlets. If they’re thick, give them a gentle pound with a mallet to even them out. Season both sides with salt, pepper, garlic powder, and paprika.
Step 2: Coat And Sear
Set up two shallow bowls—one with flour and the other with beaten eggs. Dip each chicken cutlet into the flour, shake off excess, then dip into the egg wash.
Heat oil and butter in a skillet over medium heat. Once hot, sear the chicken for 2–3 minutes on each side, just until golden. You’re not cooking it through—just building flavor.
Step 3: Assemble In The Crockpot
Transfer the seared chicken to your crockpot. In the same skillet, pour in the wine and scrape up those browned bits. Let it simmer for a minute, then add chicken broth and lemon juice.
Pour the mixture over the chicken in the crockpot. Add a few lemon slices on top.
Step 4: Slow Cook
Cover and cook on low for 3–4 hours or high for 2 hours, until the chicken is tender and fully cooked.
Pairing & Serving Suggestions
I love serving this chicken francese over a bowl of buttered noodles or creamy mashed potatoes. It also goes great with steamed broccoli or sautéed green beans. Want to keep it light? Try a simple arugula salad with lemon vinaigrette on the side.
What Is The Best Way To Cut Chicken Cutlets?
The trick to tender chicken cutlets is slicing the chicken breast in half horizontally so each piece is even in thickness. Use a sharp knife and place your hand flat on top of the breast to guide your cut safely.
If needed, lightly pound the cutlets between plastic wrap to even them out. This helps them cook uniformly and absorb more flavor in the crockpot.
Tips For The Perfect Crockpot Chicken Francese
- Don’t skip the sear – It adds depth to the sauce and helps the coating stay in place.
- Use fresh lemon – Bottled lemon juice can’t compete with the zing of fresh.
- Go low and slow – Cooking on low makes the chicken super tender without drying it out.
- Add parsley at the end – A sprinkle of fresh parsley brightens up the whole dish.
Variations To Try
- Chicken thighs – Use boneless, skinless thighs for a juicier twist.
- Gluten-free – Use almond flour or gluten-free flour blend.
- Extra lemony – Add a bit of lemon zest along with the juice.
- No wine? – Just replace with extra broth and a splash of lemon or vinegar.
Frequently Asked Questions
Can I Use Frozen Chicken In This Recipe?
It’s better to use thawed chicken. Frozen chicken can release too much liquid and water down the sauce.
Can I Skip The Searing Step?
Yes, but the coating might be softer and the flavor less developed. I highly recommend searing if you can spare 5 extra minutes.
Can I Make This Ahead Of Time?
Absolutely. You can prep and sear the chicken the day before, refrigerate it, then add it to the crockpot when you’re ready.
What Can I Use Instead Of Wine?
You can use chicken broth with a splash of white vinegar or lemon juice. It still brings that bright flavor without the alcohol.
Is This Dish Kid-Friendly?
Totally. The wine cooks off and what’s left is a mild, tangy sauce. Serve it with rice or pasta for a complete kid-approved meal.
If you’re craving something comforting, full of flavor, and simple to throw together, give this Crockpot Chicken Francese Recipe a try. It’s a reliable win in my kitchen, and I know it’ll become one in yours too. I’d love to hear how it turns out for you—drop your thoughts in the comments or tag me on social media with your plate!
Want more cozy chicken dishes? Check out my other crockpot meals and chicken dinner ideas on the blog!Happy slow cooking,
– Naznin
Crockpot Chicken Francese Recipe For Easy Dinners
Ingredients
- 2 large boneless skinless chicken breasts (cut into cutlets or pounded thin)
- ½ cup all-purpose flour
- ½ tsp paprika
- ½ tsp garlic powder
- Salt and ground black pepper to taste
- 2 large eggs beaten
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- ½ cup dry white wine or chicken broth for non-alcoholic version
- 1 cup chicken broth
- Juice of 1 lemon plus a few slices for garnish
- 1 tbsp chopped parsley optional for garnish
Instructions
Step 1: Prep The Chicken
- Slice your chicken breasts in half lengthwise to make cutlets. If they’re thick, give them a gentle pound with a mallet to even them out. Season both sides with salt, pepper, garlic powder, and paprika.
Step 2: Coat And Sear
- Set up two shallow bowls—one with flour and the other with beaten eggs. Dip each chicken cutlet into the flour, shake off excess, then dip into the egg wash.
- Heat oil and butter in a skillet over medium heat. Once hot, sear the chicken for 2–3 minutes on each side, just until golden. You’re not cooking it through—just building flavor.
Step 3: Assemble In The Crockpot
- Transfer the seared chicken to your crockpot. In the same skillet, pour in the wine and scrape up those browned bits. Let it simmer for a minute, then add chicken broth and lemon juice.
- Pour the mixture over the chicken in the crockpot. Add a few lemon slices on top.
Step 4: Slow Cook
- Cover and cook on low for 3–4 hours or high for 2 hours, until the chicken is tender and fully cooked.
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