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Tomato-Basil Chicken Parmesan
Rachel Kim

Tomato-Basil Chicken Parmesan

This slow-cooker version skips soggy breading and puts the Parmesan directly into a sturdy tomato sauce. Chicken breasts cook just until done, then mozzarella melts over the top during a short finish. Serve it with pasta or crusty bread, kept separate so neither absorbs the sauce all day.
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Prep Time 20 minutes
Cook Time 3 hours 50 minutes
Total Time 4 hours 10 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 1/2 lbs boneless skinless chicken breasts
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 1 can 28 oz crushed tomatoes
  • 3 garlic cloves minced
  • 1 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/4 tsp crushed red pepper
  • 1/2 cup finely grated Parmesan cheese
  • 1 1/2 cups shredded low-moisture mozzarella
  • 12 oz spaghetti cooked for serving

Method
 

  1. Season the chicken with the salt and black pepper and brown it in the olive oil for 3 minutes per side.
  2. Stir the crushed tomatoes, garlic, basil, oregano, crushed red pepper and Parmesan in a 6-quart slow cooker.
  3. Nestle the chicken in the sauce, cover and cook on low until the breasts reach 165°F, 3 to 3 1/2 hours.
  4. Turn off the cooker, sprinkle the mozzarella evenly over the chicken and replace the lid.
  5. Let the cheese melt in the residual heat for 10 minutes.
  6. Slice the chicken and serve it with the tomato sauce over freshly cooked spaghetti.