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Start the slow cooker on low heat.
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Add tomato sauce, diced tomatoes, tomato paste and stir until combined.
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Add onions, garlic, stir.
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Add parsley, oregano, bay leaves, basil and stir.
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Set chicken breast on top of the sauce, sprinkle generously with salt/pepper, cover and cook on low for 6 hours.
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Use two forks to shred the chicken.
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Slice the hard rolls in half and toast on a hot buttered skillet.
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Use tongs to grab chunks of the chicken, tapping the excess sauce into the pot before adding to your roll.
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Top with a generous sprinkling of grated Parmesan, sliced mozzarella and serve.