Recipe Items
2 pounds boneless, skinless chicken breasts
1 cup chicken broth 1/2 cup grated Parmesan cheese
minced garlic four cloves
half a spoonful of pesto
1 teaspoon dried parsley
half a teaspoon of salt
Black pepper, half a teaspoon
6 sandwich rolls
2 tablespoons butter, melted
half a teaspoon of powdered garlic
One cup of mozzarella cheese, shredded
How to Follow
1. Place the chicken breasts in the slow cooker and pour the chicken broth over them.
2. In a small bowl, combine the Parmesan cheese, minced garlic, dried basil, dried parsley, salt, and black pepper. Sprinkle this mixture over the chicken.
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.
4. Preheat your oven to 375°F (190°C).
5. 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.
6. Split the sandwich rolls and brush the inside with melted butter mixed with garlic powder. Toast them in the oven for about 5 minutes, until golden brown.
7. Spoon the shredded chicken onto the bottom half of each roll, sprinkle with shredded mozzarella cheese, and top with the other half of the roll.
8. Serve hot and enjoy!
Changes and Hints
For a spicier version, add a pinch of red pepper flakes to the Parmesan and garlic mixture. You can also substitute the sandwich rolls with ciabatta or hoagie rolls for a different texture. If you’re a fan of veggies, include some sautéed bell peppers and onions in the sandwich for added flavor and crunch. For a healthier twist, serve the shredded chicken over a bed of mixed greens with a drizzle of balsamic vinaigrette instead of on rolls
