Ingredients
Equipment
Method
Preparation
- Place fresh chicken breasts in your slow cooker and pour in low-sodium chicken broth until submerged.
- Sprinkle freshly grated Parmesan, garlic powder, and dried herbs evenly over the chicken.
- Cover slow cooker and cook on LOW for 6-7 hours or HIGH for 3-4 hours until fork-tender.
- Shred the chicken directly in the pot with two forks and stir back into juices.
- Preheat oven to 375°F. Mix melted butter with garlic powder and brush on rolls. Toast for about 5 minutes.
- Assemble sandwiches by filling each roll with shredded chicken and topping with fresh mozzarella.
- If desired, broil for 1-2 minutes until cheese is bubbly.
Nutrition
Notes
Store shredded chicken separately from rolls to avoid sogginess. Use fresh herbs for better flavor.
