Can I use chicken thighs instead of breasts?

Absolutely. Boneless, skinless thighs work beautifully and can be even juicier. Cook time stays about the same.

Can I make Slow Cooker Parmesan Garlic Chicken Sandwich ahead of time?

Yes! Cook and shred the chicken, then store it in the broth/juices. When you’re ready to eat, reheat and assemble on fresh toasted rolls.

How do I store leftovers?

Keep the shredded chicken in an airtight container with some of the cooking liquid. Refrigerate up to 3–4 days . Toast fresh rolls when serving so the sandwich doesn’t get soggy.

Can I freeze the chicken?

You can. Freeze the shredded chicken with a little of the cooking liquid for up to 2–3 months . Thaw overnight in the fridge and reheat gently.

What’s the best bread for these sandwiches?

Ciabatta and brioche are amazing, but any sturdy roll works. If your bread is a little flimsy, toast it longer—no one wants a “soup sandwich.”

5 Irresistible Slow Cooker Parmesan Garlic Chicken Sandwich Wins

Name: Slow Cooker Parmesan Garlic Chicken Sandwich
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: American
Ingredients: 2 lbs boneless, skinless chicken breasts (thawed if frozen); 1 cup chicken broth (low-sodium); 1/2 cup grated Parmesan cheese; 4 cloves garlic, minced; 1 tsp dried basil; 1 tsp dried parsley (or 1 tbsp fresh); 1/2 tsp salt; 1/2 tsp black pepper; 6 sandwich rolls (ciabatta or brioche); 2 tbsp butter, melted; 1/2 tsp garlic powder; 1 cup shredded mozzarella cheese (or provolone)

Description

These Slow Cooker Parmesan Garlic Chicken Sandwiches are juicy, cheesy, and packed with garlic-Parmesan flavor. The slow cooker does the work, then you pile the tender shredded chicken onto toasted rolls and melt mozzarella on top for the coziest weeknight dinner.

Ingredients

Scale

2 lbs boneless, skinless chicken breasts (thawed if frozen)
1 cup chicken broth (low-sodium)
1/2 cup grated Parmesan cheese
4 cloves garlic, minced
1 tsp dried basil
1 tsp dried parsley (or 1 tbsp fresh)
1/2 tsp salt
1/2 tsp black pepper
6 sandwich rolls (ciabatta or brioche)
2 tbsp butter, melted
1/2 tsp garlic powder
1 cup shredded mozzarella cheese (or provolone)

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Instructions

Cook the chicken: Add chicken breasts to the slow cooker. Pour in chicken broth. Sprinkle Parmesan, garlic, basil, parsley, salt, and pepper evenly over the chicken. Cover and cook on LOW 6–7 hours or HIGH 3–4 hours.
Shred: Remove chicken, shred with two forks, then return to the slow cooker and stir into the juices.
Toast the rolls: Preheat oven to 375°F. Mix melted butter with garlic powder. Split rolls and brush the insides. Toast for about 5 minutes until golden.
Assemble: Pile shredded chicken onto the bottom halves of the rolls. Top with mozzarella.
Melt the cheese: Broil 1–2 minutes until cheese is bubbly (watch closely). Add top halves and serve warm.

Notes

Grated Parmesan works best because it melts smoothly into the juices (shredded can clump).

For extra cheesy sandwiches, add more mozzarella and broil a little longer.

If the chicken seems too saucy, leave the slow cooker lid off for 10 minutes to thicken slightly before serving.

Great for meal prep: store chicken with some juices so it stays moist.

Prep Time: 10 minutes
Cook Time: 6 hours (on LOW)
Category: Dinner
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 560 kcal
Sugar: 6 g
Sodium: 680 mg
Fat: 18 g
Saturated Fat: 8 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 2 g
Protein: 48 g
Cholesterol: 135 mg