Description
These Slow Cooker Parmesan Garlic Chicken Sandwiches are a delicious and effortless meal perfect for busy days. Tender, juicy chicken is slow-cooked with Parmesan and garlic, then shredded and mixed to creamy perfection. Served on toasted buns with melted cheese and fresh toppings, these sandwiches offer a flavorful and hearty option that’s easy to prepare and sure to please the whole family.
Ingredients
Scale
Chicken and Seasonings
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 cup grated Parmesan cheese
- 1 tablespoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried Italian seasoning
- 1 cup chicken broth (or water)
Creamy Addition (Optional)
- ¼ cup mayonnaise or cream cheese
Sandwich Components
- 6 sandwich rolls or buns (brioche, ciabatta, or hoagie)
- 1 cup shredded mozzarella or provolone cheese (optional for topping)
- 2 tablespoons melted butter (optional for toasting buns)
- Fresh spinach or arugula
- Pickles
- Sliced tomatoes
- Coleslaw
- Roasted red peppers
Instructions
- Prepare the chicken: Place the chicken breasts or thighs in the bottom of your slow cooker, then pour in the chicken broth (or water) to keep the meat moist during cooking.
- Season generously: Evenly sprinkle garlic powder, onion powder, dried Italian seasoning, salt, black pepper, and grated Parmesan cheese over the chicken. Stir gently in the slow cooker to coat the chicken evenly with the seasonings.
- Cook low and slow: Cover the slow cooker and cook on the low setting for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is fully cooked through and tender enough to shred easily with a fork.
- Shred and mix: Using two forks, shred the chicken directly in the slow cooker. If opting for added creaminess, stir in mayonnaise or cream cheese at this point until fully incorporated for a luscious texture.
- Toast your buns (optional): Preheat your oven to 350°F (175°C). Brush the insides of sandwich rolls with melted butter and place them on a baking sheet. Toast in the oven for 5 to 7 minutes until lightly golden and crisp.
- Assemble the sandwiches: Pile the shredded Parmesan garlic chicken generously onto each toasted bun. If desired, layer on shredded mozzarella or provolone cheese and return the sandwiches to the oven for 3 to 5 minutes to melt the cheese perfectly.
- Serve hot: Serve the sandwiches immediately, garnished with fresh spinach, arugula, pickles, sliced tomatoes, coleslaw, or roasted red peppers as preferred. Enjoy with your favorite sides for a complete meal.
Notes
- For a richer flavor, opt for chicken thighs instead of breasts.
- Using mayo or cream cheese adds creaminess but can be omitted for a lighter sandwich.
- To make these sandwiches gluten-free, use gluten-free rolls or buns.
- Leftover chicken mixture can be refrigerated for up to 3 days or frozen for up to 3 months.
- Adding fresh herbs such as parsley or basil can enhance the flavor.
