• 6 (6- to 8-ounce) boneless, skinless chicken breasts
  • Salt and pepper
  • 5 teaspoons olive oil
  • 1 onion, chopped
  • 1 (6-ounce) can tomato paste
  • 4 garlic cloves, minced
  • 3/4 teaspoon dried oregano
  • 1/8 teaspoon red pepper flakes
  • 1 (28-ounce) can diced tomatoes, drained well
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 6 ounces mozzarella cheese, shredded (1 1/2 cups)
  • 1/4 cup grated Parmesan cheese
  • 3 tablespoons chopped fresh basil
  • 1/3 cup panko bread crumbs


  1. Season chicken with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat and add the onion, tomato paste, garlic, 1/2 teaspoon oregano, pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until onions are soft and tomato paste is rust-colored.
  2. Place tomato paste mixture to slow cooker and stir in drained tomatoes.
  3. Dissolve the cornstarch in water and stir into tomato mixture.
  4. Shingle, or lay the chicken breasts on top of tomato mixture with tapered ends pointing toward control panel, slightly overlapping each other. Cover and cook on low until chicken reaches 160 degrees, 2 1/2 to 4 hours.
  5. Combine mozzarella and 2 tablespoons Parmesan in a bowl.
  6. Sprinkle the chicken with 2 tablespoons chopped basil and top with the mozzarella mixture. Turn off the slow cooker with the lid still on and let it sit until the cheese is melted.
  7. While cheese is melting, heat remaining 2 teaspoons oil and Panko crumbs in 12-inch nonstick skillet over medium heat and cook, stirring often, until well browned, 3 to 5 minutes.
  8. Transfer the toasted panko crumbs to a bowl. Let the crumbs cool slightly and stir in the remaining 2 tablespoons Parmesan, remaining 1 tablespoon basil, remaining 1/4 teaspoon oregano, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Sprinkle panko mixture over cheese. Serve over pasta.

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