Slow Cooker Chicken Parmesan
User Reviews
4.3
18 reviews
Good
-
Prep Time
10 mins
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Cook Time
4 hrs
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Total Time
4 hrs 10 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
Italian
Slow Cooker Chicken Parmesan
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This Slow Cooker Chicken Parmesan is a great way to cook one of your favorite dishes without a lot of fuss.
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Ingredients
- 6 (6- to 8-ounce) boneless, skinless chicken breasts
- salt and pepper
- 5 teaspoons olive oil
- 1 onion chopped
- 1 (6-ounce) can tomato paste
- 4 garlic cloves minced
- 3/4 /4 teaspoon dried oregano
- 1/8 /8 teaspoon red pepper flakes
- 1 (28-ounce can) diced tomatoes, drained well
- 1 tablespoon cornstarch
- 1 tablespoon water
- 6 ounces mozzarella cheese shredded (1 1/2 cups)
- 1/4 /4 cup grated Parmesan cheese
- 3 tablespoons chopped fresh basil
- 1/3 /3 cup Panko bread crumbs
Instructions
- Season chicken with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat and add the onion, tomato paste, garlic, 1/2 teaspoon oregano, pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until onions are soft and tomato paste is rust-colored.
- Place tomato paste mixture to slow cooker and stir in drained tomatoes.
- Dissolve the cornstarch in water and stir into tomato mixture.
- Shingle, or lay the chicken breasts on top of tomato mixture with tapered ends pointing toward control panel, slightly overlapping each other. Cover and cook on low until chicken reaches 160 degrees, 2 1/2 to 4 hours.
- Combine mozzarella and 2 tablespoons Parmesan in a bowl.
- Sprinkle the chicken with 2 tablespoons chopped basil and top with the mozzarella mixture. Turn off the slow cooker with the lid still on and let it sit until the cheese is melted.
- While cheese is melting, heat remaining 2 teaspoons oil and Panko crumbs in 12-inch nonstick skillet over medium heat and cook, stirring often, until well browned, 3 to 5 minutes.
- Transfer the toasted panko crumbs to a bowl. Let the crumbs cool slightly and stir in the remaining 2 tablespoons Parmesan, remaining 1 tablespoon basil, remaining 1/4 teaspoon oregano, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Sprinkle panko mixture over cheese. Serve over pasta.
Notes
- Source: adapted from Cook's Country
Genuine Reviews
User Reviews
Overall Rating
4.3
18 reviews
Good
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