Chicken · italian · slow cooker

Slow Cooker Italian Chicken Sandwiches

Remember the first time you ever bit into a Chicken Parmesan sandwich? Remember the flood of delight as soon as the sandwich hit your tastebuds?

That’s kind of what happened when I took my first bite of this sandwich.

This recipe takes hardly any ingredients to make. It’s simple, quick, and packs a true wollop of flavor.

You only need a can of diced tomatoes, some Italian dressing and a few seasonings to make this slow-cooker shredded chicken the holy grail of sandwich meats.

This sandwich is best served with the chicken nestled under two slices of garlic bread. You can do what I did and use the store-bought, frozen garlic bread for an even easier recipe. I highly recommend melting a slice of provolone cheese on one slice, too. Bonus points if that slice of cheese is SMOKED provolone, too.

Make sure to have the fresh basil handy and you’re in for a treat. This recipe makes 4 sandwiches with some chicken leftover. I recommend tossing with a salad or serving on a flatbread or pizza!


Slow Cooker Italian Chicken Sandwiches

  • Servings: 4
  • Difficulty: Easy
  • Print

A zesty, tomatoe-y Italian chicken sandwich served with melted provolone on garlic toast.


  • 1 lb. chicken breast
  • 1 (15 oz) can diced tomatoes
  • 1/2 cup Italian dressing
  • 1 tsp. sugar
  • 1/2 tsp. red pepper flakes
  • Salt and pepper
  • 2 tsp. garlic powder
  • 1 tsp. Italian seasoning
  • 8 slices frozen garlic toast
  • 4 slices provolone cheese
  • Fresh basil, for serving
  • Directions

    1. In a large bowl, whisk together tomatoes, Italian dressing, sugar, salt, pepper and red pepper flakes.
    2. Place chicken in a large slow cooker. Season with garlic powder, Italian seasoning, and black pepper. Pour tomato mixture on top of chicken.
    3. Cover and cook on low for 4 hours. Meanwhile, bake garlic toast according to package instructions, removing from oven and placing a piece of cheese on four slices 3 minutes before cooking time is up. Return to oven and bake for remaining time to melt cheese.
    4. Once chicken is done, shred with two forks and stir together with tomato and juices.
    5. Make the sandwich: spoon a few spoonfuls of chicken mixture on top of one slice of garlic bread with provolone. Top with fresh shredded basil and serve.

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