Easiest Shredded Chicken Parmesan Sandwiches (Slow Cooker!)

Shredded marinara chicken with the top bun sliding off with another sandwich next to it and a bowl of sauce and a bowl of herbs behind it.

5 from 1 vote

Easiest Shredded Chicken Parmesan Sandwiches (Slow Cooker!)

If you have a slow cooker and 20 minutes, add this Shredded Chicken Parmesan Sandwiches Recipe 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!

Prep Time20

Cook Time4

Total Time4 20

Course: Dinner

Cuisine: American

Servings:

Calories: 232kcal

Author: Misty

Equipment

Slow Cooker

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

* Marinara sauce: It's important to use a sauce you really enjoy the flavor of. Raos is our favorite!

Tips and 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 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!

Storage instructions: Store leftovers 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.

Reheating instructions: 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.

Freezer instructions: 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.

Make ahead instructions: Make the meat according to the directions, but skip the sauce and cheese. Store in the fridge for 3-4 days or in the freezer for 2-3 months in a container or zipper bag. When ready to use, reheat it gently in a pot on the stove over medium heat with the marinara sauce until warmed through. Add the cheese once warm, then toast the buns and serve. **If you froze it, thaw completely at room temperature or overnight in the fridge before reheating.

Nutrition