Chicken parmesan is a classic italian dish that is tender chicken that is coated in a breadcrumb crust that is usually pan fried them topped with melted cheese and sauce. In the slow cooker chicken parmesan, the procedure is done backwards. It has the chicken breast cooked in a easy homemade tomato sauce then topped with cheese then sprinkled with crispy bread crumbs. The chicken comes out just as tender and has the same delicious flavor from the crisp bread crumbs and cheese and sauce topping that everyone is use to. Check out the recipe below in this post.
Season the chicken with salt and pepper on both sides. Heat a skillet over medium-high heat. Add the oil heat until shimmering. Add onions, tomato paste, garlic 1 tablespoon oregano, pepper flakes, ¼ teaspoon of each salt and pepper. Cook until onions are soft and tomato paste is a dull red, rust color, about 5-6 minutes.
Transfer the tomato paste mixture along with the diced tomatoes with about half the juice. In a small bowl, dissolve the cornstarch into the water. Add the cornstarch mixture into the slow cooker and mix with the tomatoes.
Shingle the seasoned chicken breast into the slow cooker on top of the tomatoes. Cover and cook on low for 3-4 hours and chicken is over 160F.
In a bowl, combine the mozzarella and half of the parmesan cheese. Turn the slow cooker off and sprinkle the cheese mix over the chicken equally. Cover to let the cheese melt, about 15 minutes.
In a pan over medium heat, combine the remaining olive oil and panko, cook while stirring until browned, about 5 minutes. Transfer to a bowl and let cool slightly for 5 minutes. Mix in the remaining parmesan, basil and oregano. Sprinkle the panko mixture over the chicken and serve.
Hey everyone, I am Dan and Live in Minnesota. I am here to show you the wonderful world of cooking and baking. As being a young boy in the kitchen to being a chef for over 10 years, I will show you the great recipes I have used over the years and what I do next. Please stick around and Enjoy!!