Shredded Chicken Parmesan Sandwiches
3 lbs. boneless, skinless chicken breasts
1 ½ tbsp. Italian seasoning
1 ½ tsp. salt
1 ½ tsp. garlic powder
36 oz. jar marinara sauce
1/3 cup grated Parmesan cheese
16 buns, hoagie, sourdough, ciabatta, pretzel roll, or hamburger
16 slices of mozzarella or provolone cheese
Season chicken breasts with Italian seasoning, salt and garlic powder and add to a large slow cooker.
Pour the marinara sauce over the top of the chicken, making sure the breasts are well covered. Cook on low 3-4 hours or on high 4-5 hours, or until chicken is tender or chicken comes to a temperature of 165-degrees F.
When chicken is cooked, remove from slow cooker to a large bowl and shred with two forks. Add the shredded chicken back to the slow cooker. Add grated Parmesan cheese and stir to combine.
Preheat the broiler to low. Place the bun bottoms on a parchment paper lined baking sheet and add shredded chicken to the buns, topping with a slice of mozzarella or provolone cheese. Place the baking sheet under the broiler for about 2 minutes, or until cheese is melted. Remove from oven and add the top portion of bun to the sandwiches and serve.
