Dinner

Slow Cooker Parmesan Garlic Chicken Sandwich in Just 4 Steps Recipe

ByElla Hart January 20, 2026January 20, 2026

Introduction

This Slow Cooker Parmesan Garlic Chicken Sandwich is a delicious and easy meal perfect for busy days. Tender, flavorful chicken combined with melted mozzarella cheese on toasted garlic butter rolls makes a satisfying lunch or dinner.

A close-up view of a pulled chicken sandwich on a soft, slightly browned bun. The bottom bun holds a thick layer of shredded chicken mixed with a reddish-brown sauce, topped with melted white cheese that looks creamy and slightly gooey. The top bun sits lightly on the melted cheese, completing the sandwich. The sandwich is placed on a smooth white marbled surface, with soft natural light coming from the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Place the chicken breasts in the slow cooker and pour the chicken broth over them.
Step 2: In a small bowl, combine the Parmesan cheese, minced garlic, dried basil, dried parsley, salt, and black pepper. Sprinkle this mixture evenly over the chicken.
Step 3: 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.
Step 4: 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 the rolls 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!

Tips & Variations

For extra flavor, add a splash of balsamic vinegar or a pinch of red pepper flakes to the chicken mixture before cooking.
Try using ciabatta or baguette rolls for a different sandwich texture.
Swap shredded mozzarella cheese for provolone or cheddar for a new twist.

Storage

Store leftover shredded chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove with a splash of chicken broth to keep it moist. Keep sandwich rolls separate until ready to serve to avoid sogginess.

How to Serve

A close-up image of a pulled chicken sandwich on a soft, golden-brown bun. The bottom bun holds a thick layer of shredded chicken mixed with a rich, orange-brown sauce. On top of the chicken is a layer of melted white cheese that is gooey and slightly browned. The top bun is placed slightly off-center, revealing the filling. The sandwich sits on a white plate against a white marbled background with soft natural light coming from a window. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, you can use frozen chicken breasts, but cooking time may be longer. Make sure the chicken reaches an internal temperature of 165°F (74°C) before shredding.

Can I prepare this recipe without a slow cooker?

This recipe is designed for a slow cooker to achieve tender, juicy chicken, but you can cook the chicken in a covered pot on low heat on the stove for 2-3 hours or bake it covered in the oven at 325°F (160°C) for about 1.5 hours until tender.