Do you love slow cooker meals and looking for some awesome selections to add to your dinner menu this week? Check out this slow cooker chicken parmigiana, easy to make sandwiches that are melty and flawless for a dinner with nothing left behind. Simply add all the below ingredients to your slow cooker, set it, and just when you are thinking “darn, what should I make for dinner” you will realize- its DONE!
UPDATED RECIPE AND IMAGES FOR THIS RECIPE HERE: Slow Cooker Chicken Parmesan Sandwich Recipe
Reynolds Slow Cooker Liners (6 Count)
<—————-When it comes to cooking in a slow cooker, it may be easy to cook but it can be super messy to clean. I have found that using these Reynold Slow Cooker liners makes it a CINCH to clean up. No matter whether it’s these Slow Cooker Chicken Parmigiana Sandwiches Recipe or tons of winter chili, you make your food and then pull the liner, leaving your pot spotless. I highly recommend them- they are LIFE CHANGING!
Slow Cooker Chicken Parmigiana Sandwiches Recipe
Slow Cooker Chicken Parmesan Sandwich, a delicious Recipe for tonights dinner made easy right in your crock pot
- 29 ounces canned tomato sauce
- 14.5 ounces canned petite diced tomatoes
- 12 ounces canned tomato paste
- 2 cups sweet yellow onion (finely diced)
- 1 tablespoon garlic (finely chopped (about 2 cloves))
- ½ teaspoon dried parsley leaves
- ½ teaspoon dried oregano leaves
- 2 bay leaves
- 4 tablespoons fresh basil (finely chopped (about 6 leaves))
- 3-4 large THAWED/FRESH boneless (skinless chicken breasts)
- sliced or shredded mozzarella cheese
- grated parmesan cheese
- 4-6 hard rolls
- butter
- Start the slow cooker on low heat.
- Add tomato sauce, diced tomatoes, tomato paste and stir until combined.
- Add onions, garlic, stir.
- Add parsley, oregano, bay leaves, basil and stir.
- Set chicken breast on top of the sauce, sprinkle generously with salt/pepper, cover and cook on low for 6 hours.
- Use two forks to shred the chicken.
- Slice the hard rolls in half and toast on a hot buttered skillet.
- Use tongs to grab chunks of the chicken, tapping the excess sauce into the pot before adding to your roll.
- Top with a generous sprinkling of grated Parmesan, sliced mozzarella and serve.
Cuisine: italian
Serves: 6+
Ingredients
-
29 ounces canned tomato sauce
-
14.5 ounces canned petite diced tomatoes
-
12 ounces canned tomato paste
-
2 cups sweet yellow onion, finely diced
-
1 tablespoon garlic, finely chopped (about 2 cloves)
-
½ teaspoon dried parsley leaves
-
½ teaspoon dried oregano leaves
-
2 bay leaves
-
4 tablespoons fresh basil, finely chopped (about 6 leaves)
-
3-4 large THAWED/FRESH boneless, skinless chicken breasts
-
sliced or shredded mozzarella cheese
-
grated parmesan cheese
-
4-6 hard rolls
-
butter
Instructions
-
Start the slow cooker on low heat.
Add tomato sauce, diced tomatoes, tomato paste and stir until combined.
Add onions, garlic, stir.
Add parsley, oregano, bay leaves, basil and stir.
Set chicken breast on top of the sauce, sprinkle generously with salt/pepper, cover and cook on low for 6 hours.
Use two forks to shred the chicken.
Slice the hard rolls in half and toast on a hot buttered skillet.
Use tongs to grab chunks of the chicken, tapping the excess sauce into the pot before adding to your roll.
Top with a generous sprinkling of grated Parmesan, sliced mozzarella and serve.