Slow-Cooker Chicken Parmesan
Sometimes the trick to putting together a great dish is taking it apart.
Why This Recipe Works
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.
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