Go Back
Slow Cooker Parmesan Garlic Chicken Sandwiches
Emily

Slow Cooker Parmesan Garlic Chicken Sandwiches

Tender shredded chicken slow-cooked with Parmesan, garlic, and herbs, then piled onto toasted garlic butter rolls with melted mozzarella — a comforting, family-friendly dinner that’s easy to make ahead.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Servings: 6 sandwiches
Course: Dinner, Main Course
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts
  • 1 cup chicken broth
  • 0.5 cup grated Parmesan cheese
  • 4 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper
  • 6 sandwich rolls
  • 2 tablespoons butter, melted
  • 0.5 teaspoon garlic powder
  • 1 cup shredded mozzarella cheese

Equipment

  • slow cooker
  • Mixing bowl
  • two forks for shredding
  • Oven
  • Baking sheet
  • basting brush

Method
 

  1. Place the chicken breasts in the bottom of your slow cooker. Pour the chicken broth over the top. In a small bowl, mix the Parmesan cheese, minced garlic, dried basil, dried parsley, salt, and pepper. Sprinkle this mixture evenly over the chicken.
  2. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is cooked through and fork-tender.
  3. Transfer the cooked chicken to a plate and shred it using two forks. Return the shredded meat to the slow cooker and stir to coat with the remaining juices.
  4. Preheat your oven to 375°F (190°C). Split the sandwich rolls in half and brush the inside with melted butter mixed with garlic powder. Place them on a baking sheet, cut side up, and toast in the oven for 5–7 minutes until golden brown.
  5. Spoon the warm shredded chicken onto the bottom half of each toasted roll. Sprinkle with mozzarella cheese and top with the other half of the roll. Serve immediately.

Notes

Great for weeknight dinners or casual gatherings. Try adding fresh spinach or arugula for a bit of crunch. You can also substitute provolone for mozzarella if preferred. Leftovers reheat well for next-day lunches.