Ingredients
Equipment
Method
Preparation Steps
- Place the boneless, skinless chicken breasts into your slow cooker. Pour low-sodium chicken broth over the chicken.
- In a bowl, combine Parmesan cheese, garlic powder, and dried herbs. Sprinkle this mixture over the chicken.
- Cover the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3-4 hours until the chicken is fork-tender.
- Transfer the chicken to a plate and shred it using two forks. Return the shredded chicken to the slow cooker.
- Preheat your oven to 375°F (190°C). Melt unsalted butter and mix in garlic powder. Brush this mixture onto cut sides of the rolls.
- Toast the rolls in the oven for about 5 minutes or until golden and crispy.
- Load the toasted rolls with the shredded chicken, top with mozzarella cheese, and optionally broil for 1-2 minutes.
- Serve the sandwiches warm, optionally with a side salad.
Nutrition
Notes
To maintain freshness, store shredded chicken separately from the rolls. Toast rolls just before serving.
