Slow Cooker Chicken Parmesan Sandwiches

Tender chicken slow-cooked in marinara, shredded, and tucked into toasted rolls with melted mozzarella and Parmesan for an easy sandwich dinner.

Prep: 10 min · Cook: 245 min · Yield: 6 · Method: Slow Cooker

Ingredients

• 1.5 lb boneless, skinless chicken breasts
• 2 cups marinara sauce
• 1 teaspoon italian seasoning
• 0.75 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 6 rolls italian rolls
• 1 cup shredded mozzarella cheese
• 0.333 cup parmesan cheese

Cooking instructions

1. Season the chicken breasts with Italian seasoning, salt, and black pepper. Place them in a slow cooker and pour the marinara over them. (about 5 min)
2. Cover and slow-cook on LOW for 4 hours, or until the thickest piece reaches 165°F (74°C). (about 240 min) — LOW
3. Transfer the chicken to a bowl and shred with two forks. Return it to the marinara and stir to coat. (about 5 min)
4. Split the rolls and fill them with the chicken mixture. Top evenly with mozzarella and Parmesan. (about 5 min)
5. Arrange the sandwiches on a baking sheet and broil 4 to 6 inches from the heat until the cheese is melted and lightly browned, 2 to 3 minutes. Watch closely. (about 3 min) — Broil