Crockpot Chicken Parmesan Sandwiches

I hope you are all enjoying Crocktober! We have had fun pulling together these recipes to share with all of you. My slow-cooker is one of my go-tos when the weather gets cooler and our nights get busier. These Crockpot Chicken Parmesan Sandwiches are always a hit! And they are filling too. But they can be a smidge messy too, so if your littles are messy you’ll want to make sure they are not wearing any light colors for dinner.

To make a batch of my crockpot chicken parmesan sandwiches you will need the following –

2lbs Chicken Breasts
24oz jar Marinara Sauce
Provolone Cheese
Rolls

You can use whatever your favorite rolls are. We’ve used hoagie, hot dog buns, and even Hawaiian rolls. It’s a personal preference.

Place your chicken breasts in the crockpot and place the cover on. Cook on high for 3 hours or low for 6 hours.

Remove the cover and shred the chicken with 2 forks. You are going to place the forks in opposite ways and pull away from each other to shred the chicken. If the chicken is not shredding easy then it needs a little longer to cook. You can also check with a meat thermometer to see if the chicken is cooked through. Cooked chicken should read 165F.

Once the chicken is shredded pour the marinara sauce over the shredded chicken. Mix well and place the cover back on the crockpot.

Cook for another 30 minutes or until the sauce is heated through.

Place a generous scoop of the chicken mixture on your roll and top with a slice of provolone cheese.

You can pop these in the oven and broil them for a few minutes to melt the cheese and crisp the bun but it’s not necessary.

Then enjoy!

If you have leftover chicken mixture store it in an airtight container. You can reheat it in the microwave. Reheats well the next day.

Hope you are enjoying our Crocktober recipes! Be sure to check out our other slow cooker recipes and come back tomorrow to see what’s next.