Description
These Slow Cooker Italian Chicken Sandwiches are juicy, tender, and packed with bold Italian flavors. Cooked low and slow with zesty seasonings, shredded chicken is piled onto toasted buns and topped with melty cheese, roasted peppers, or your favorite toppings. Perfect for a crowd or a simple weeknight meal!
Ingredients
Units
Scale
- 3–4 boneless, skinless chicken breasts (about 2 lbs)
- 1 (14.5 oz) can diced tomatoes (with juice)
- 1 cup chicken broth
- 1 packet Italian dressing mix (or 2 tablespoons homemade Italian seasoning)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes (optional, for spice)
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 cup grated Parmesan cheese
- 1/2 cup roasted red peppers or pepperoncini slices (optional, for extra flavor)
- 4–6 hoagie rolls or sandwich buns
- 4–6 slices provolone or mozzarella cheese
Instructions
- Prepare the Chicken:
- Place the chicken breasts in the slow cooker.
- Add the Seasonings:
- Pour in the diced tomatoes and chicken broth. Sprinkle the Italian dressing mix, garlic powder, onion powder, salt, pepper, red pepper flakes (if using), basil, and oregano over the chicken.
- Slow Cook:
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and easily shreds.
- Shred the Chicken:
- Use two forks to shred the chicken directly in the slow cooker. Stir in the Parmesan cheese and roasted red peppers or pepperoncini (if using). Let it sit on warm for 10–15 minutes to absorb the flavors.
- Assemble the Sandwiches:
- Toast the hoagie rolls or sandwich buns (optional).
- Pile the shredded Italian chicken onto the rolls.
- Top with a slice of provolone or mozzarella cheese.
- Serve & Enjoy:
- Serve warm with chips, fries, or a simple side salad.
Notes
- Shortcut: Use a store-bought rotisserie chicken and mix it with the seasonings for a quick version.
- Make it Spicy: Add more red pepper flakes or sliced banana peppers.
- Serving Ideas: Try this chicken over rice, pasta, or even in a wrap!
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently before serving.
- Freezing: Freeze shredded chicken (without the buns) for up to 3 months.
Nutrition
- Calories: 450
- Sugar: 6g
- Sodium: 920mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 90mg