Slow cookers have earned a special place in our hearts, but there are certain dishes that seem incompatible with this beloved kitchen appliance. Consider chicken Parmesan, a classic recipe that typically requires broiling to achieve a crispy coating and gooey melted cheese. However, I'm here to challenge that assumption and present you with a game-changing slow-cooker chicken Parmesan recipe that defies expectations.
In addition to creating perfectly crispy chicken, this recipe goes above and beyond by allowing you to cook the pasta right alongside it, transforming it into a truly convenient one-pot meal. Can you name any other slow-cooker chicken Parmesan recipe that accomplishes this feat? I doubt it.
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Slow Cooker Chicken Parm
Ingredients:
4 boneless, skinless chicken breasts
1 cup all-purpose flour
1 cup bread crumbs
1 cup grated Parmesan cheese, divided
1/2 cup grated mozzarella cheese
2 eggs, lightly beaten with 1/2 cup water
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
28 ounces crushed tomatoes
8 ounces plain tomato sauce
1 tablespoon tomato paste
2 cloves garlic, minced
1 tablespoon dried basil
Salt, to taste
Freshly ground black pepper, to taste
2 2/3 cups uncooked penne pasta
1/2 cup water
4 boneless, skinless chicken breasts
1 cup all-purpose flour
1 cup bread crumbs
1 cup grated Parmesan cheese, divided
1/2 cup grated mozzarella cheese
2 eggs, lightly beaten with 1/2 cup water
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
28 ounces crushed tomatoes
8 ounces plain tomato sauce
1 tablespoon tomato paste
2 cloves garlic, minced
1 tablespoon dried basil
Salt, to taste
Freshly ground black pepper, to taste
2 2/3 cups uncooked penne pasta
1/2 cup water
Directions:
In a large bowl, combine the bread crumbs, 1/2 cup Parmesan cheese, dried basil, dried oregano, garlic powder, onion powder, salt, and black pepper. Mix well.
In a large bowl, combine the bread crumbs, 1/2 cup Parmesan cheese, dried basil, dried oregano, garlic powder, onion powder, salt, and black pepper. Mix well.
Place the all-purpose flour in a separate bowl and the beaten eggs with water in another bowl.
Flatten the chicken breasts by pounding them lightly between plastic wrap or parchment paper until they have an even thickness.
Coat each chicken breast by first dredging it in flour, shaking off any excess, then dipping it into the egg mixture, ensuring it is fully covered. Finally, press the chicken into the bread crumb mixture, coating it thoroughly.
Repeat with the remaining chicken breasts and place them on a plate.
In the slow cooker, combine the crushed tomatoes, tomato sauce, tomato paste, minced garlic, dried basil, salt, and black pepper. Stir well to combine.
Place the breaded chicken breasts on top of the sauce. Cover the slow cooker with a lid and cook on low heat for 4 hours.
Remove the lid when the chicken is nearly cooked. Transfer the chicken breasts to a plate and add the uncooked penne pasta and water to the slow cooker. Stir well to combine. Cover with the lid and continue cooking for 20 minutes.
Once the pasta is almost cooked, remove the lid once again. Return the chicken to the slow cooker and sprinkle the mozzarella cheese and remaining 1/2 cup of Parmesan cheese evenly over the chicken breasts.
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Cover with the lid and cook for an additional 20-30 minutes until the cheese has melted and the pasta is fully cooked.