Description
A comforting slow-cooked chicken Parmesan with rich tomato sauce, melted cheese, and crispy Parmesan breadcrumbs served over spaghetti.
Ingredients
- 2 pounds chicken breasts
- 1 can (28 ounces) crushed tomatoes
- 3 tablespoons tomato paste
- 2 shallots, chopped
- 1/4 cup Italian seasoning
- 1/2 cup fresh basil leaves
- Chili flakes, to taste
- Sea salt and black pepper, to taste
- 1–2 Parmesan rinds
- 1 cup grated Parmesan
- 1 cup shredded whole milk mozzarella or provolone
- 2 tablespoons salted butter
- 1 cup Panko bread crumbs
- 2 cloves garlic, chopped
- Fresh parsley or basil, chopped
- 1 pound (16 ounces) hot cooked spaghetti, for serving
Instructions
- In the crockpot, combine chicken, crushed tomatoes, tomato paste, shallots, Italian seasoning, basil, chili flakes, salt, pepper, and 1/2 cup water. Stir and add Parmesan rinds. Cover and cook on low for 3-4 hours or high for 2 hours.
- Turn heat to high, remove lid, and shred the chicken. Stir in 1/2 cup grated Parmesan, then top with mozzarella or provolone. Cook for 20 minutes until cheese is melted.
- In a skillet, melt butter over medium heat. Add Panko and garlic, cooking until butter browns and crumbs are toasted. Remove from heat, mix in remaining Parmesan, and season with salt.
- Serve chicken and sauce over cooked spaghetti. Top with Parmesan crumbs and fresh herbs before serving.
Notes
- Swap mozzarella with provolone for a sharper flavor.
- Use gluten-free pasta and breadcrumbs if needed.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave with a splash of water.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 720 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 5 g
- Protein: 48 g
- Cholesterol: 140 mg
