Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 6 sandwich rolls
- 2 tablespoons butter, melted
- 1/2 teaspoon garlic powder
- 1 cup shredded mozzarella cheese
Instructions
- Place the chicken breasts in the slow cooker and pour the chicken broth over them.
- In a small bowl, combine the Parmesan cheese, minced garlic, dried basil, dried parsley, salt, and black pepper. Sprinkle this mixture over the chicken.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shredded with a fork.
- Preheat your oven to 375°F (190°C).
- Transfer the chicken to a plate and shred it using two forks. Return the shredded chicken to the slow cooker and mix it with the remaining juices.
- Split the sandwich rolls and brush the inside with melted butter mixed with garlic powder. Toast them in the oven for about 5 minutes, until golden brown.
- Spoon the shredded chicken onto the bottom half of each roll, sprinkle with shredded mozzarella cheese, and top with the other half of the roll.
- Serve hot and enjoy!
Notes
- Use fresh garlic for the best flavor.
- Adjust salt and pepper to taste.
- For extra crispiness, broil the sandwiches for 1-2 minutes after adding the cheese.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Sandwiches
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 sandwich
- Calories: 420
- Sugar: 2g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 110mg