If you have a slow cooker and 20 minutes, add these Shredded Chicken Parmesan Sandwiches to your menu plan for an easy weeknight dinner! Made with tender chicken coated in marinara sauce and melted cheese served on top of toasted brioche buns, this is one of our one pan dinner recipes loved by kids and adults alike!
The best part? This recipe is an affordable option to feed a family, plus it can be prepped ahead for an even faster meal. Read on for our favorite side pairings and tips for success!
We have perfected these Chicken Parm Sandwiches over time so they're the best possible combination of easy, tasty, and family-friendly.
Inspiration for this recipe was borrowed from our favorite Hot Honey Shredded Chicken Sandwiches Recipe. Busy nights call for an easy dinner recipe like these!
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Why this recipe is great
- It's flavorful! Many recipes cook chicken directly in marinara sauce, but that waters it down. We add the sauce at the end for the ultimate taste.
- It's so easy and hands off. Just pop it in the Crockpot and walk away.
- It's juicy! The biggest mistake we see in so many crockpot chicken recipes is that they overcook the chicken. Instead, we braise it for a short cook so that it stays moist.
- You'll get accolades from adults, kids, and picky eaters alike.
- This is an affordable way to feed the whole family, even with plenty of protein.
Ingredients for shredded chicken parm
Ingredients for this recipe are simple, but each one is an important part of the final flavor. Full quantities are in the recipe card below.
- Boneless skinless chicken breasts: I like to keep a few pounds in the freezer so that I can easily thaw and cook, even last minute on a busy weeknight.
- Chicken broth: Use canned, homemade, of a bouillon cube in hot water. The broth will allow the chicken to braise, keeping it moist while cooking.
- Seasonings: You will need kosher salt, ground black pepper, garlic powder, onion powder and Italian seasoning to get all those classic Italian flavors.
- Marinara sauce: I suggest using a quality brand that you enjoy the taste of, because this will be the main flavor profile. We personally like Rao's pasta sauce.
- Mozzarella cheese: For best results, use a low moisture block that you can shred or a pre-shredded bag. A high-moisture block should not be used because it won't melt the same way.
- Parmesan cheese: Use freshly grated parmesan cheese. This adds so much flavor, don't skip it!
- Fresh basil: Dried basil is just not the same. I don't recommend substituting or skipping this part for best results.
- Buns: Brioche are the absolute best, but use whatever you enjoy. The brioche buns at Sam's Club are an excellent price and quality!
- Oil or butter: Toasting the buns is highly recommended with a tiny bit of oil or softened butter. Makes these sandwiches next level!
Helpful equipment for slow cooker recipes
How to make shredded chicken parmesan sandwiches in the Crockpot
There is no advanced prep required for this recipe. However, I really don't recommend starting it until a maximum of 3-4 hours before dinner so that you don't end up with overcooked, grainy chicken that has been kept warm for too long.
Start with a 6 quart Crock Pot (or larger). Add the raw chicken breasts, seasonings, and chicken broth. Use rubber tipped tongs to give it a good toss.
The broth is what allows the meat to braise, which will maintain some of the moisture. Cook everything on low for 3-4 hours or on high for 2-3 hours.
To test for doneness, use a fork or tongs to see if the chicken will shred really easily. If it does, it's ready.
Remove the meat and use two forks to pull it into bite-sized pieces. Discard all the cooking liquids, then put the chicken back into the empty slow cooker.
Allow the chicken to cool for about 5 minutes to release some of the steam, which will prevent your sauce from getting watered down. In the meantime, warm up your marinara sauce on the stove or straight in the jar in the microwave.
Add the warm marinara sauce, mozzarella, parmesan, and basil. Give everything a really good mix.
This last step is optional, but 100% recommended. I like to spritz the buns with a little oil or spread a thin layer of butter on top, then toast them on a sheet pan under a broiler.
All that's left is to assemble the sandwiches and serve!
Variations and substitutions
If you're feeling creative, try one of these fun twists on this chicken marinara sandwich!
- Add a layer of pesto on the bun or stir in a little with the sauce.
- Pile some extra shredded cheese in each sandwich and broil it for that classic melty texture.
- Try using a spicy marinara sauce or add some red pepper flakes.
- It would also be good with a vodka sauce!
- For a little crunch, sprinkle the inside with crispy, toasted breadcrumbs. You would want to serve immediately because they will get soggy fast.
- Use a hoagie roll instead of a traditional bun.
Serving ideas
- Fruit salad
- Italian Chopped Salad, Caprese salad, or a simple green salad
- Garlic Parmesan Chicken Wings
- Hot Honey Pasta Salad or your favorite recipe
- Garlic Parmesan Roasted Carrots
- Bruschetta with Mozzarella
- Minestrone or pasta fagioli soup
- Roasted broccoli
How to store, freeze, and reheat
- To store: Keep the shredded meat in an airtight container in the fridge for 3-4 days. The buns should be stored at room temperature in an airtight container or with all the air pressed out of the bag to keep them fresh.
- To reheat: Reheat the chicken in the microwave in 30 second increments or in a pot on the stove. You can add a splash of fresh marinara if needed. I like to use a microwave cover to trap some moisture and avoid messy splatters.
- To freeze: You can freeze leftover pulled chicken in an airtight freezer bag or container for 2-3 months. Thaw it at room temperature for a few hours or overnight in the fridge. Reheat gently on the stove or in the microwave with extra marinara sauce and fresh basil to freshen it up.
FAQs
Yes! You can buy and shred a rotisserie chicken or buy it pre-shredded from your grocery store. It is always easiest to pull when warm, so I suggest doing that step right after buying it. You can use it right away, or store it in the fridge for 2-3 days. Heat it up on the stove or in the slow cooker with the sauce, then add the dried seasonings, cheese, and basil once it's hot.
You can double this recipe as long as your slow cooker is 6 quarts or larger. Keep in mind that it may take longer to cook. I suggest rearranging the chicken half way through the cooking time (moving the top layer to the bottom) to help everything cook evenly and stay juicy.
These are synonymous terms that can be used interchangeably, although pulled meat is often made in the context of barbecue or a smoker.
Tips & Tricks
- This is a good time to use extra large chicken breasts that may not cook well in other recipes (I hope I'm not the only one who finds those HUGE ones in my package that don't always cook up well).
- This chicken can be easy to overcook, which results in a grainy texture that isn’t the best. Be careful to cook it just until it shreds easily.
- If you prefer, hold some of the mozzarella out and layer it on top of the chicken during assembly instead for a melty, gooey layer.
- I highly suggest toasting the buns - it really does level up these sandwiches!
More easy dinner recipes
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This post was photographed by Rhadonda Sedgwick.
Recipe
Easiest Shredded Chicken Parmesan Sandwiches (Slow Cooker!)
Equipment
Ingredients
- 2 lbs raw chicken breast
- ¾ cup chicken broth
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 ¼ teaspoon garlic powder
- 1 ¼ teaspoon onion powder
- 1 tablespoon Italian seasoning
- 1 (22oz) jar marinara sauce *see notes
- 1 ½ cups mozzarella cheese shredded
- ½ cup parmesan cheese freshly grated (a little over 1 oz)
- 1 tablespoon fresh basil chopped or sliced
- 6 brioche hamburger buns
- Oil or softened butter for toasting the buns
Instructions
- Combine the chicken breast, broth, and dry seasonings in a 6qt or larger Crock Pot. Mix well to coat the chicken in the seasonings.2 lbs raw chicken breast, ¾ cup chicken broth, 1 teaspoon kosher salt, ½ teaspoon black pepper, 1 ¼ teaspoon garlic powder, 1 ¼ teaspoon onion powder, 1 tablespoon Italian seasoning
- Cook on low for 3-4 hours or high for 2-3 hours, until the chicken easily shreds when prodded with a fork.
- Remove the chicken and shred on a cutting board by using two forks to pull it apart. Discard the cooking liquids. Put the shredded chicken back into the empty crock pot and allow it to release steam for 5 minutes before proceeding to the next step.
- While the chicken is cooling, heat the marinara sauce until warm in the microwave or on the stove (I do this right in the jar without a lid in the microwave). Toss the chicken with the warm sauce, mozzarella, parmesan, and basil until well combined.1 (22oz) jar marinara sauce, 1 ½ cups mozzarella cheese, ½ cup parmesan cheese, 1 tablespoon fresh basil
- Spread the buns with oil or butter, then toast under the broiler or in a dry skillet on the stove. Assemble the sandwiches and serve.6 brioche hamburger buns, Oil or softened butter
Notes
- This is a good time to use extra large chicken breasts that may not cook well in other recipes (I hope I'm not the only one who finds those HUGE ones in my package of chicken sometimes).
- This chicken can be easy to overcook, which results in a grainy texture that isn’t the best. Be careful to cook it just until it shreds easily.
- If you prefer, hold some of the mozzarella out and layer it on top of the chicken during assembly instead for a melty, gooey layer.
- I highly suggest toasting the buns - it really does level up these sandwiches!
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Misty says
Such an easy and affordable dinner that nobody will complain about!