Slow Cooker Chicken Parmesan

It’s finally Friday! I have been looking forward to this weekend for about 3 weeks. I have lunch plans on Sunday and that’s it. Nothing else. I can’t remember the last time my weekend was so light. I fully intend to do lots of sleeping, cooking, reading, and bath taking. How are you planning on spending your weekend?

I am SO excited about today’s post! I have been trying to get my friend, Elizabeth, to guest blog for me since I started “Table for One,” and she finally agreed! You may remember Elizabeth from Elizabeth’s Bacon-Wrapped Chicken, which she created, but I made and wrote about. Today, Elizabeth is sharing the recipe and photos. She is one of my closest friends, and we do dinner together all the time. She is the master of all things comfort food, and her Chicken Parmesan is no exception! Plus, she makes it in a slow cooker! If I don’t have your attention yet, please take a gander at the picture below. If you’re not drooling, you can’t be human.

Slow Cooker Chicken Parmesan

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What Elizabeth’s Listening to: “Geronimo” by Sheppard

Ingredients

  • 2-4 boneless, skinless chicken breasts (depending on size. If the breasts are small, use 4)
  • Salt and pepper
  • 5 teaspoons olive oil
  • 1/2 onion, chopped
  • 1 (6-ounce) can tomato paste
  • 4 garlic cloves, minced (use 1 tbsp of garlic powder if you don’t have real garlic on hand)
  • 1/8 teaspoon red pepper flakes
  • 1 teaspoon basil
  • 1 (28-ounce) can diced tomatoes, drained well
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup bread crumbs
Heat 1 tablespoon oil in nonstick skillet over medium-high heat and add the onion, tomato paste, garlic, basil, pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until onions are soft and tomato paste is rust-colored.
Stir in drained tomatoes into tomato paste mixture. Dissolve the cornstarch in water and stir into tomato mixture. Place tomato/corn starch mix into slow cooker.
Mix bread crumbs with a dash of salt, pepper, garlic powder, and 1/4 cup Parmesan cheese. Cover chicken breasts in bread/cheese mix. Lay the chicken breasts on top of tomato mixture, slightly overlapping each other. Sprinkle any remaining bread crumb mix on top of chicken.
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Cover and cook on low until chicken reaches 160 degrees, about 2 1/2 to 4 hours. Sprinkle remaining Parmesan cheese on top of the chicken when it’s done cooking, and enjoy!
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