Slow Cooker Chicken Parmesan

By norsegal8

Traditional chicken Parmesan, with its crispy fried-crumb coating and blanket of melted cheese, was not well suited to the slow cooker, we soon discovered, but we were determined to make a version that was. We started with boneless, skinless chicken breasts, and to account for the moisture they gave off in the cooker, we made a super-concentrated tomato sauce. Once the chicken was cooked, we found that a reverse method was best for the coating: First, we sprinkle basil and mozzarella and Parmesan cheeses over the breasts in the cooker. Once they’ve melted, we add a flavorful topping of pretoasted panko, along with more Parmesan, basil, and oregano.

Ingredients

• 6 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
• Salt and pepper
• 5 teaspoons olive oil
• 1 onion, chopped
• 1 (6-ounce) can tomato paste
• 4 garlic cloves, minced
• 3/4 teaspoon dried oregano
• 1/8 teaspoon red pepper flakes
• 1 (28-ounce) can diced tomatoes, drained
• 1 tablespoon cornstarch
• 1 tablespoon water
• 6 ounces mozzarella cheese, shredded (1 1/2 cups)
• 1/4 cup grated Parmesan cheese
• 3 tablespoons chopped fresh basil
• 1/3 cup panko bread crumbs
• 1 tablespoon minced fresh parsley
• The red pepper flakes are optional.

Preparation

Step 1

1. Season chicken with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onion, tomato paste, garlic, 1/2 teaspoon oregano, pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper and cook until onions are softened and tomato paste is rust-colored, about 4 minutes.

2. Transfer tomato paste mixture to slow cooker and stir in tomatoes. Dissolve cornstarch in water and stir into tomato mixture. Shingle breasts on top of tomato mixture with tapered ends pointing toward control panel. Cover and cook until chicken registers 160 degrees, 3 to 4 hours on low.

3. Combine mozzarella and 2 tablespoons Parmesan in bowl. Sprinkle chicken with 2 tablespoons basil, followed by mozzarella mixture. Cover and let sit in turned-off cooker until cheese is melted, about 15 minutes.

4. Meanwhile, combine panko and remaining 2 teaspoons oil in 12-inch nonstick skillet over medium heat and cook, stirring often, until well browned, 3 to 5 minutes. Transfer panko to bowl, let cool for 5 minutes, then stir in parsley, 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.