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Juicy shredded chicken coated in a thick, creamy white garlic parmesan sauce on a toasted sub roll with charred spots on the cheese.

Slow Cooker Garlic Parmesan Chicken: The Ultimate Sub Sandwich

This highly addictive, tender shredded chicken is bathed in a creamy garlic parmesan sauce and served on toasted sub rolls. Broiled with a blanket of bubbly mozzarella, it is the ultimate easy comfort food dinner.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 sandwiches
Course: Dinner, Main Course
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless skinless chicken breasts (900g)
  • 8 oz cream cheese (225g) full-fat, cubed
  • 1 cup grated parmesan cheese (90g)
  • 0.5 cup chicken broth (120ml) low-sodium
  • 1 tbsp minced fresh garlic (15g)
  • 1 tsp kosher salt (5g)
  • 0.5 tsp onion powder (2g)
  • 4 large sub rolls sturdy hoagie rolls
  • 2 tbsp butter (30g) softened
  • 2 cups shredded mozzarella cheese (225g)
  • 2 tbsp fresh green parsley (10g) finely chopped
  • 1 tsp coarse black pepper flakes (2g)

Equipment

  • 1 6-quart slow cooker Essential for slowly tenderizing the chicken and melting the cream cheese.
  • 1 Aluminum Baking Sheet Needed for toasting the sub rolls and broiling the mozzarella cheese.

Instructions
 

Slow Cooking & Shredding
  1. Lightly grease the insert of your slow cooker. Place the 2 lbs (900g) of boneless skinless chicken breasts in a single layer at the bottom.
  2. Pour in the 1/2 cup (120ml) of chicken broth. Sprinkle the 1 tbsp (15g) minced garlic, 1 tsp (5g) kosher salt, and 1/2 tsp (2g) onion powder evenly over the meat.
  3. Cut the 8 oz (225g) block of cream cheese into smaller cubes and scatter them directly on top of the chicken breasts. Cover and cook on LOW for 4 hours, or until the chicken yields easily to a fork.
  4. Remove the lid. Use two forks to vigorously pull the chicken apart right inside the slow cooker, letting it absorb the melted cream cheese and juices.
  5. Sprinkle the 1 cup (90g) of grated parmesan cheese directly into the shredded meat. Stir everything continuously for 2-3 minutes until you achieve a thick, creamy white garlic parmesan sauce.
Assembly & Broiling
  1. Preheat your oven's broiler to HIGH. Slice open the 4 large sub rolls, spread the 2 tbsp (30g) of softened butter inside, and toast them on a baking sheet for 1-2 minutes until deeply golden.
  2. Pile the toasted sub rolls high with the juicy shredded garlic parmesan chicken. Blanket the chicken completely with the 2 cups (225g) of shredded mozzarella cheese.
  3. Place the baking sheet back under the broiler for 2-3 minutes. Remove them the exact second the thick layer of mozzarella cheese becomes lightly browned and charred in spots.
  4. Transfer the sandwiches to a rustic wooden cutting board. Garnish with a dusting of chopped fresh green parsley and coarse black pepper flakes before serving.

Notes

Always shred your own mozzarella from a block for the best bubbly melt.
If your sauce is too thin after shredding, cook uncovered on HIGH for 15 minutes.
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