Can I use chicken thighs instead of chicken breasts?

Absolutely. Thighs stay even juicier in the slow cooker and shred beautifully. Use the same cook times, but check for tenderness near the end.

Can I make this recipe ahead of time?

Yes! You can cook and shred the chicken, then refrigerate it in the cooking juices. Reheat in a pot or slow cooker on LOW until warmed through, then build your sandwiches.

How do I store leftovers?

Keep the shredded chicken in an airtight container with the juices (important!) in the fridge for up to 3–4 days . Store rolls separately so they don’t get soggy.

Can I freeze the shredded chicken?

Yes—freeze it with some of the cooking liquid for best texture. Thaw overnight in the fridge, then reheat gently.

What’s the best bread for Slow Cooker Parmesan Garlic Chicken Sandwiches?

Ciabatta and brioche are both amazing. Ciabatta gives you that sturdy bite; brioche is softer and slightly sweet. Either way, toast it—future you will be grateful.

6 Easy Slow Cooker Parmesan Garlic Chicken Sandwich Wins

Description

These Slow Cooker Parmesan Garlic Chicken Sandwiches are juicy, garlicky, and loaded with melty mozzarella on buttery toasted rolls—an easy comfort-food win for busy nights.

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

Notes

Grated Parmesan melts smoother than shredded Parmesan for a creamier texture.

For extra saucy chicken, leave it on WARM for 10–15 minutes after shredding to soak up flavor.

Provolone adds a slightly sharper, deli-style bite.

Store leftover chicken with juices so it stays moist.

Prep Time: 10 minutes
Cook Time: 6 hours
Category: Main course
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 520 kcal
Sugar: 6 g
Sodium: 980 mg
Fat: 18 g
Saturated Fat: 8 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 44 g
Fiber: 2 g
Protein: 45 g
Cholesterol: 125 mg