Slow Cooker Chicken Parmigiana Sandwiches

• Meat

  • 3 Chicken breasts, large FRESH boneless skinless

• Produce

  • 4 tbsp Basil, fresh
  • 2 Bay leaves
  • 1 tbsp Garlic
  • 1/2 tsp Oregano, dried leaves
  • 1/2 tsp Parsley, dried leaves
  • 14 1/2 oz Tomatoes, canned petite
  • 2 cups Yellow onion, sweet

• Canned Goods

  • 12 oz Tomato paste, canned

• Condiments

  • 29 oz Tomato sauce, canned

• Bread & Baked Goods

  • 4 Hard rolls

• Dairy

  • 1 Butter
  • 1 Mozzarella cheese
  • 1 Parmesan cheese, grated

Found on momdot.com

Description

Ingredients

• 29 ounces canned tomato sauce
• 14.5 ounces canned petite diced tomatoes
• 12 ounces canned tomato paste
• 2 cups sweet yellow onion, finely diced
• 1 tablespoon garlic, finely chopped (about 2 cloves)
• ½ teaspoon dried parsley leaves
• ½ teaspoon dried oregano leaves
• 2 bay leaves
• 4 tablespoons fresh basil, finely chopped (about 6 leaves)
• 3-4 large THAWED/FRESH boneless, skinless chicken breasts
• sliced or shredded mozzarella cheese
• grated parmesan cheese
• 4-6 hard rolls
• butter

Directions

• Start the slow cooker on low heat.
• Add tomato sauce, diced tomatoes, tomato paste and stir until combined.
• Add onions, garlic, stir.
• Add parsley, oregano, bay leaves, basil and stir.
• Set chicken breast on top of the sauce, sprinkle generously with salt/pepper, cover and cook on low for 6 hours.
• Use two forks to shred the chicken.
• Slice the hard rolls in half and toast on a hot buttered skillet.
• Use tongs to grab chunks of the chicken, tapping the excess sauce into the pot before adding to your roll.
• Top with a generous sprinkling of grated Parmesan, sliced mozzarella and serve.