In our tests, we quickly discovered that traditional chicken Parmesan, with its crispy fried-crumb coating and blanket of melted cheese, was not well suited to the slow cooker, but we were determined to make a version that was.
A cookbook recipe exclusively for All-Access members from The Complete Slow Cooker
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...