Healthy Chicken Parmesan in a Slow Cooker

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 374, total fat 20 G., saturated fats 7 G., proteins 31 G., carbohydrates 20 G., fiber 5 G., cholesterol 84 mg, sodium 853 mg, sugar 12 G.

Chicken Parmesan cooked in a slow cooker is juicy and tender, without excess fat. It's cooked in one pot, meaning minimal mess. Serve the chicken with whole-grain pasta, noodles, or steamed vegetables, generously drizzled with the sauce from the pot.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 tbsp. l. olive oil
Half a small onion, chopped
2 cloves garlic, crushed
1 can (800 g) of canned crushed tomatoes
1 tbsp tomato paste
2 teaspoons of sugar
A pinch of red pepper flakes
4 chicken cutlets (about 450 g)
0.5 tsp Italian seasoning
0.5 tsp sweet paprika
2 tbsp. l. grated parmesan
4 slices semi-skimmed mozzarella
6 basil leaves, cut into strips
Special equipment: multicooker

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken cutlets, pureed tomatoes, Parmesan cheese, mozzarella cheese, Italian seasonings, basil, paprika

Cooking the dish according to the recipe:

Set the slow cooker to sauté mode on low heat (see Note). Add the oil and heat until it begins to shimmer, but not smoke. Add the onion and garlic and cook, stirring occasionally, until the onion begins to soften, 4-5 minutes. Add the pureed tomatoes, tomato paste, sugar, red pepper flakes, 1/2 teaspoon salt, and a pinch of freshly ground black pepper, then turn off the slow cooker.
Season both sides of the chicken cutlets with Italian seasoning, paprika, 1/2 teaspoon salt, and freshly ground black pepper. Add them to the sauce, overlapping them slightly if they don't fit. Following the manufacturer's instructions, close the lid and prepare the slow cooker. Set the pressure cooker to high for 2 minutes.

Once the pressure cooker cycle is complete, follow the manufacturer's instructions to quickly release the pressure and wait for the cycle to complete. Being careful not to burn yourself with residual steam, open and remove the lid, then turn off the multicooker.
Using tongs, transfer the chicken to the surface of the sauce if it has sunk. Sprinkle each cutlet with Parmesan cheese, then top with mozzarella, tearing a slice in half if necessary to better cover the chicken. Cover again and let stand until the cheese has melted, 3-4 minutes.
Place the chicken and sauce on a platter and sprinkle with basil.

Note

Multicooker settings and modes may vary depending on the model. Always follow the manufacturer's instructions.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Healthy dinners / Calorie content of prepared meals / Simple recipes for a multicooker / Main courses / Bird

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