Healthy Chicken Parmesan in a Slow Cooker

Ingredients:

• 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

Preparation:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.