Throw everything in the slow cooker and hours later come home to yummy chicken parm.
Yesterday we showed you how to make Classic Chicken Parmesan. It’s a great dish for when friends are coming over and you feel like puttering a bit in the kitchen. What if you have less time? What if you want to show up at home and dig into all that cheesy tomatoey goodness?
We’ve got you covered with a Chicken Parmesan recipe that’s made in the slow cooker.
Generally, the idea of Chicken Parmesan cooked in a slow cooker isn’t that hard to conceive of. Chicken and tomato sauce and cheese do pretty well in a crock pot, after all. Well, the tomato sauce and cheese do well. We suggest opting for dark meat (like thighs) instead of breasts here. Chicken breasts get a big stringy when cooked for a long time, even at a low temperature. The dark meat holds up better.
Our biggest concern other than the type of chicken, was how to get that nice golden brown breadcrumb crunch on something that’s been simmering all day.
The idea we came up with was to toast some Panko breadcrumbs separately. These crumbs aren’t cooked in the slow cooker so they don’t end up soggy. Instead, they stay nice and crisp. When you’re ready to eat, take your chicken pieces, with sauce and cheese, and put them onto a plate. Then sprinkle with the crunchy breadcrumbs. You’re golden!Print
- 3 Tbsp. cornstarch
- 3 Tbsp. water
- 1 (24 oz.) jar tomato sauce
- 1.75 lbs. boneless skinless chicken thighs (about 6–8 thighs)
- salt and pepper
- 6 oz. part-skim mozzarella cheese, shredded (divided)
- 2 oz. Parmesan cheese, grated (divided)
- ½ cup Panko breadcrumbs
- 1 Tbsp. olive oil
- In a medium bowl combine cornstarch and water until smooth. Add tomato sauce and stir to combine.
- Add enough sauce to just cover the bottom of the slow cooker. Keeping the chicken rolled up as it is in its package, arrange in the slow cooker over the tomato sauce in a single layer. Sprinkle lightly with salt and pepper.
- Top with half of the mozzarella and Parmesan cheese.
- Drizzle with remaining tomato sauce and cook until chicken is cook through, 3-4 hours on high, 6-8 hours on low.
- Once cooked, preheat the broiler.
- Remove the lid from the slow cooker. Spoon off any fat that has accumulated at the top of the sauce. Discard. Sprinkle contents of slow cooker with remaining mozzarella. Put lid back on and cook just until cheese has melted.
- On a baking sheet combine breadcrumbs, olive oil and a pinch of salt and pepper. Put under broiler just until browned, 2-3 minutes.
- Serve chicken, cheese and sauce topped with breadcrumbs and sprinkle with remaining Parmesan cheese.