Dinner

Slow Cooker Parmesan Garlic Chicken Sandwich Recipe

ByElla Hart February 2, 2026February 2, 2026

Introduction

These Slow Cooker Parmesan Garlic Chicken Sandwiches are a perfect solution for busy evenings. Tender, flavorful chicken slow-cooked with garlic and Parmesan cheese makes a delicious filling for toasted sandwich rolls. The melted mozzarella adds a gooey finish that everyone will love.

The image shows a close-up of a sandwich on a soft, slightly toasted, golden-brown bun. Inside, there are two layers of shredded chicken coated in a rich, orange-brown sauce, topped with melted white cheese that slightly drips over the chicken. The sandwich rests on a white surface with a white marbled texture in the background, and a woman's hand is holding the sandwich gently from the side. The lighting is natural, coming from the left side, giving the sandwich a warm and fresh look. 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 insides 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 halves of the rolls, sprinkle with shredded mozzarella, and top with the other halves. Serve hot and enjoy.

Tips & Variations

For extra flavor, add a splash of white wine to the chicken broth before cooking.
Swap out mozzarella for provolone or Swiss cheese for a different twist.
Mix in some chopped sun-dried tomatoes or roasted red peppers with the shredded chicken for added texture and taste.

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 stovetop with a splash of broth to keep it moist. Assemble sandwiches fresh before serving to maintain the crispness of the toasted rolls.

How to Serve

A close-up image of a pulled chicken sandwich with two layers of soft, light brown sandwich bun. The bottom bun holds a thick layer of shredded chicken mixed with a rich, reddish-brown sauce, topped with a melted layer of white cheese that looks gooey and creamy. The top bun rests lightly on the cheese, slightly pressing down the filling. The sandwich is placed on a white marbled surface near a window, with soft natural light highlighting the textures of the bun and melted cheese. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs work well and may offer a richer flavor and juicier texture. Adjust cooking time slightly if needed.

Is it possible to prepare this recipe in a regular pot or oven instead of a slow cooker?

Absolutely. You can simmer the chicken gently on the stove for about 1.5 to 2 hours or bake it covered at 325°F (160°C) for approximately the same time until tender.