Step By Step Slow Cooker Pulled Chicken Parmigiana Sandwiches Recipe

When my husband and find ourselves incredibly bored, you might find us having morbid discussions. Not weird or creepy but more like planning strategies … where do you want me to put your ashes?, will you remarry?, who will go first?semi-normal stuff.

Sometimes we even talk about the last thing you would want to eat before you die. His answer changes often but for me, it’s a big bowl of pitted black olives and the best chicken parmigiana the world has to offer. It’s one Italian dish I just never get tired of but you also won’t find the the best in my kitchen. Until I figure out the secret to making this dish incredible, I venture out and try simpler versions … like these chicken parmigiana sandwiches. For something a little more healthy, check out pine pollen!

Of course these are far from authentic because the chicken isn’t breaded but a girl has to save herself from a few calories where she can.

Slow Cooker Chicken Parmigiana Sandwiches Recipe |

I still have some ideas on tweaking this recipe but I thought I’d share it as a great starting point. There’s lots of incredible flavor packed in these sandwiches but it doesn’t have the wow-factor yet. The best part … after 5 sandwiches, there is still plenty of sauce for two leftover meals. You could do chicken spaghetti, a chicken dip for pita chips, some sort of tomato based soup or whatever you can come up with.

Slow Cooker Chicken Parmigiana Sandwiches Recipe | Food Family & Finds

Recipe: Slow Cooker Chicken Parmigiana Sandwiches


  • 29 grams tomato sauce
  • 15 grams diced tomatoes
  • 13 grams tomato paste
  • 3 cups yellow onion (sweet), diced
  • 2 tablespoons garlic, chopped (around 2 cloves)
  • 1 teaspoon parsley leaves
  • 1 teaspoon oregano leaves
  • 1 bay leaf
  • 3 tablespoons basil, chopped (around six leaves)
  • 4-5 big THAWED skinless, boneless chicken breasts
  • sliced mozzarella cheese
  • parmesan cheese
  • 3-5 hard rolls
  • and butter


  1. Put the slow cooker on low heat
  2. Add diced tomatoes, tomato sauce, tomato paste and stir
  3. Add garlic and onions
  4. Add oregano, parsley, basil and bay leaves
  5. Put the chicken breast on top of the sauce, sprinkle with salt and pepper, cook on low temperature for six hours
  6. Shred the chicken
  7. Then slice the hard rolls in half and put in pan on a hot buttered skillet
  8. Grab chunks of the chicken, tapping the excess sauce into the pot then add it to your roll
  9. Top off with a sprinkling of parmesan, sliced mozzarella and it’s ready to serve!

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