easy slow cooker chicken parm sandwich
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chicken parm you taste so good
Peyton’s voice sings to me over and over as I sit here typing.
But it’s true. Chicken parm is so good, and when you make it in the slow cooker, it’s even better because it is SO easy. Set it and forget it is my mantra once holiday season arrives. Actually, set it and forget it is my mantra pretty much all year long, at least during school months.
December 1st already, my goodness how did that happen. I feel like it was just yesterday I was complaining about the heat, and now here we are practically winter, with Christmas 24 days away.
The days just fly by, and even though I am lucky to be able to work from home, the hours between 8:30 and 2:30 disappear. Then the kids are home, snacking and homeworking, and I find it hard to do math and make dinner at the same time. Truth be told I find math difficult even when dinner isn’t involved.
The nights that I have dinner in the slow cooker just seem to flow better, so I use it as often as I can.
These slow cooker chicken parm sandwiches are one of my favorites. Chicken and sauce go into the slow cooker, you can serve the chicken as is, but I love to shred mine and top it with LOTS of mozzarella. The chicken would be delicious on top of pasta, but my kids who insist that they do not like chicken for dinner, love said chicken when you put it on a bun, so that’s what I did.
When all else fails, make it a sammie!
Now you could get all fancy and make your own sauce, but frankly once December arrives, I do NOT have time for that. I used a jar of Victoria Fine Foods Marinara. The sauce is made with only the freshest of ingredients and slow cooked, that way I would do it. If you ask my kids, they’d probably say it was better than my sauce 🙂 I’m not complaining, they happily ate dinner with no arguments.
- 2 1/2 pounds frozen boneless skinless chicken breasts
- 1 1/2 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- I jar of pasta sauce
- rolls and shredded mozzarella cheese
- place chicken breasts in slow cooker
- season with salt, pepper, garlic, and onion powders
- cover, and cook on high 4 hours (or low for 6 hours)
- shred using two forks or place the chicken breasts in the bowl of a stand mixer, and shred using the paddle attachment
- top bottom half or roll with chicken, top with cheese, and place under the broiler until cheese melts - 2 - 3 minutes