Best Of Its Kind On The Planet!
Just when I get to thinking that I had tried every single Chicken Parmesan recipe on the planet, I spy this little gem of a recipe from one of my favorite food bloggers! Chung-Ah has completely obliterated the competition for best chicken parmesan dish with this crazy-easy, tremendous, slow cooker version. It even has pasta built right in! This recipe has made me seriously reconsider ever making chicken parmesan any other way!
I have always loved chicken parmesan, but what you get served in restaurants is often sorely lacking in quality. The chicken is either nearly raw (once it was entirely raw – ewww!) or overcooked (chicken shoe leather?) The pasta is tasteless, uninspired and sometimes cold. The sauce is ho-hum marinara, at the best. Making it at home isn’t a good solution, because it requires a lot of effort. Well, this recipe solves ALL of those problems!
This dish is destined to become one of your favorites. The trickiest part is shredding the chicken. You can either learn how to do it the hard way – with two forks (and wear out your forearms!) – or you can read the Quick Tip and learn how to do it my way, the easy way!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: Here’s the quickest way to shred any kind of boneless cooked meat, and you can do it right in the pot it was cooked in, so there’s no need to remove the meat, shred it, and then return it to the pot. All you do is take your hand mixer, put it down in the pot with the meat and start it going on low speed. As you move further into the meat, you might need to kick it up a notch. But in under 5 minutes, you can have it all shredded. Then just stir it into the sauce, stew, etc. Easy-can-you-say-peasy!
Recipe and image courtesy of Chung-Ah at Damn Delicious
Leave A Comment