Why Make This Recipe
Slow Cooker Parmesan Garlic Chicken Sandwiches are a delicious and easy meal that can be made with minimal effort. The slow cooker does most of the work for you, allowing you to enjoy tender, flavorful chicken without standing over the stove. This recipe is perfect for busy days when you want a satisfying meal without the hassle. Plus, the combination of garlic, Parmesan, and mozzarella makes these sandwiches yummy and cheesy!
How to Make Slow Cooker Parmesan Garlic Chicken Sandwich
Ingredients:
- 2 pounds boneless, skinless chicken breasts
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 6 sandwich rolls
- 2 tablespoons butter, melted
- 1/2 teaspoon garlic powder
- 1 cup shredded mozzarella cheese
Directions:
- Place the chicken breasts in the slow cooker and pour the chicken broth over them.
- In a small bowl, combine the Parmesan cheese, minced garlic, dried basil, dried parsley, salt, and black pepper. Sprinkle this mixture over the chicken.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shredded with a fork.
- Preheat your oven to 375°F (190°C).
- Transfer the chicken to a plate and shred it using two forks. Return the shredded chicken to the slow cooker and mix it with the remaining juices.
- Split the sandwich rolls and brush the inside with melted butter mixed with garlic powder. Toast them in the oven for about 5 minutes, until golden brown.
- Spoon the shredded chicken onto the bottom half of each roll, sprinkle with shredded mozzarella cheese, and top with the other half of the roll.
- Serve hot and enjoy!
How to Serve Slow Cooker Parmesan Garlic Chicken Sandwich
These sandwiches are best enjoyed hot. Serve them with your favorite sides like chips, a salad, or some fresh veggies. A light drizzle of ranch dressing or hot sauce can also add a nice kick if you like it spicy!
How to Store Slow Cooker Parmesan Garlic Chicken Sandwich
Leftover chicken can be stored in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze the shredded chicken in a freezer-safe bag. Just make sure to label it with the date!
Tips to Make Slow Cooker Parmesan Garlic Chicken Sandwich
- For extra flavor, consider adding some sliced onions or bell peppers to the slow cooker along with the chicken.
- If you prefer a crunchier roll, toast them longer until they are perfectly crispy.
- Experiment with different types of cheese if you want to change things up. Cheddar or pepper jack also work well!
Variation
You can make this recipe with different seasonings or add vegetables to the mixture for more flavor and nutrition. Try adding some spinach or sun-dried tomatoes for a delicious twist!
FAQs
Q: Can I use frozen chicken breasts?
A: Yes, you can use frozen chicken breasts. Just make sure to cook them on high for around 4-5 hours, or until they are fully cooked and tender.
Q: Can I make this sandwich ahead of time?
A: Absolutely! You can prepare the chicken in advance and reheat it for a quick meal later. Just keep the shredded chicken and rolls separate until you’re ready to serve.
Q: What should I do if I don’t have a slow cooker?
A: You can make this recipe in a regular pot on the stove. Just simmer the chicken over low heat with the broth and seasonings until it is cooked through and tender. This may take about 20-30 minutes.
Slow Cooker Parmesan Garlic Chicken Sandwiches
Ingredients
Method
- Place the chicken breasts in the slow cooker and pour the chicken broth over them.
- In a small bowl, combine the Parmesan cheese, minced garlic, dried basil, dried parsley, salt, and black pepper. Sprinkle this mixture over the chicken.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shredded with a fork.
- Preheat your oven to 375°F (190°C).
- Transfer the chicken to a plate and shred it using two forks. Return the shredded chicken to the slow cooker and mix it with the remaining juices.
- Split the sandwich rolls and brush the inside with melted butter mixed with garlic powder. Toast them in the oven for about 5 minutes, until golden brown.
- Spoon the shredded chicken onto the bottom half of each roll, sprinkle with shredded mozzarella cheese, and top with the other half of the roll.
- Serve hot and enjoy!