Healthy Crockpot Chicken Parmesan Sandwiches: Winner, Winner, Chicken Dinner!

Healthy Crockpot Chicken Parmesan Sandwiches: Winner, Winner, Chicken Dinner!

Healthy Crockpot Chicken Parmesan Sandwiches: Winner, Winner, Chicken Dinner!


This one is a keeper if I’ve ever seen a keeper. And talk about a “set it and forget it” recipe. With an investment of only 10 minutes of prep time earlier in the day, you’ll end up with hot and cheesy, and crunchy and tasty chicken parmesan sandwiches to serve your family later on for dinner.

Can I admit that it’s so tasty that I just had a little bowl of it for breakfast? Well, I did.

And it was good all over again!

There’s no searing of the chicken or anything messy like that, and very little chopping. It’s basically: Dump . . . Stir . . . Layer . . . Wait. (That last bit is the hardest part.)

Some of us were more patient than others. (I think Spence believes that if he opens his eyes wider, his mouth will follow suit.)


Spence eating crockpot chicken parmesan sandwich


But, needless to say, we all loved it!




This was my plate after I was done. Oh yeah, and Logan had already eaten my top bun. See, and you thought I was kidding about leaving random bread pieces on my plate like a kindergartener.




I’m going to try something new with this post.  I’m going to show you all of the pretty pictures and not so pretty pictures right here, then I’ll include a smaller, printer-friendly version of the recipe down below for those of you who want to print it.  

If you have a minute, can you leave me a message below to let me know if the printable is helpful, or if it’s just making your scroll finger work a little harder?


Recipe courtesy of:

Serves 6


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





Add tomato sauce, diced tomatoes, tomato paste and stir until combined. You can also add a tablespoon of sugar if you want to help mellow out the acidity of the canned tomatoes.


Mixing tomatoes in the pot


Add onions, garlic, stir.


Onions and garlic added


Add parsley, oregano, bay leaves, basil and stir.


Adding the herbs


Set chicken breast on top of the sauce, sprinkle generously with salt/pepper, cover and cook on low for 5 hours.




Use two forks to shred the chicken.


Shredding the chicken


Remove the bay leaves from the sauce.  Put the shredded chicken back in the crockpot, and stir it around.




Slice the hard rolls in half and toast on a hot buttered or sprayed skillet – cut side down.


Cutting the rolls


Spoon the chicken onto the bun, and top with a generous sprinkling of grated parmesan and sliced mozzarella. Enjoy!




Healthy Crockpot Chicken Parmesan Sandwiches

Serves 6
Prep time 10 minutes
Cook time 5 hours
Total time 5 hours, 10 minutes
Meal type Main Dish
Misc Serve Hot
Region Italian
Website Food Family Finds
Talk about a "set it and forget it" meal! With only 10 minutes of prep early in the day, you'll be ready to serve your crew a hot and cheesy Italian Chicken Parmesan sandwich for dinner and look like you slaved away for hours! Plus, it's delicious!


  • 29oz canned tomato sauce
  • 14.5oz canned diced tomatoes
  • 12oz canned tomato paste
  • 2 cups sweet onions (finely chopped)
  • 1 tablespoon fresh garlic (finely chopped)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 2 bay leaves
  • 4 tablespoons fresh basil (finely chopped (about 6 leaves))
  • 3-4 boneless, skinless chicken breasts
  • 1/2lb fresh mozzarella (sliced (or, you can use grated if you prefer))
  • 3oz parmesan (grated)
  • 6 hard rolls


Step 1
Add tomato sauce, diced tomatoes, tomato paste, onions, garlic, parsley, oregano and bay leaves to crockpot, stir.
Step 2
Set chicken breast on top of sauce, season generously with salt and pepper, cover and cook on low for 5 hours.
Step 3
Remove chicken from crockpot, and shred it using two forks.
Step 4
Remove bay leaves from sauce. Place shredded chicken back in pot, and stir.
Step 5
Cut hard rolls in half, and toast on buttered or sprayed skillet until golden brown.
Step 6
Spoon chicken mixture on rolls, and top with parmesan and sliced mozzarella. Enjoy!


I hope you make this delicious beast of a sandwich, and enjoy it with gusto!  


I also hope you scroll to the top of the page, look to the right, and enter your email address in the box provided and hit “Subscribe” so you can be alerted when I post a new, dessert recipe tomorrow in honor of a very crucial culinary holiday.  


That’s all the hint you’ll get from me for now!


I’ll bet you’re simply tingling with anticipation. . .

Written by Becky


  • Patty Corwin says:

    Hey, Beck! I am one of the MMC friends of Heather’s. I just joined in and am loving your recipes!! I’ not much of a cook, but you make everything sound so easy to do! I’m going to try this one this weekend for my son and me. thanks!

    • Becky says:

      Hi Patty! Of course I remember you. You taught us how to make those pretty bracelets, right? Glad you’re on board and willing to try some of the recipes. I’m really trying to post dishes that are fairly easy, so follow the photos, and you should be good to go. But if you do have a question as you’re making it, just post it here!

      Hope you and Danny enjoy it! We thought it was really tasty.

  • Pam says:

    Well for Pete’s sake – I’m just now noticing I can pin all of your yummy recipes, cool! Is that a new option also or do I not “read between the recipes”?

    • Becky says:

      Hey there, my friend! Pinning is actually not a new option, but it’s odd because the number of pins don’t show up in the little box like the Facebook shares do. Then again those are disappearing after a while, so I imagine I’m doing something screwy. Anyway, the PIN button works like a charm though. Just click on the link, choose a photo, and whichever board you want to pin it to.

      Glad to hear that you like the printing option. It’s a little more work, but well worth it if it has merit.

  • Pam says:

    Becky, the printing option is tres bien….that’s about all I remember of my 3 years of French way back when….sad. This recipe will be on the docket real soon. Keep ’em coming!

    • Becky says:

      It’s a shame how we lose the ability to speak the foreign languages we’re taught, isn’t it? Spence and I were just talking about how many years of French I’ve had last night. Ready for this? Six! (2 in Jr. high, 2 in high school, and 2 in college.) And do you know what I remember? A whole lot of nothing!

      Well, actually, I still know how to say, “I think you’re crazy.” and “Where is the library?” It wouldn’t get me too far, though if we were lost in Paris. Unless of course we were looking for the library.

  • Jim says:

    One of my favorites so far.

    • sarahskinoakovitch says:

      This will be dinner tomorrow night! Perfect, as I need something to take care of itself for a few hours during that busy “how am I going to do it all witching hour” between 5-7.
      I also LOVE the new printer friendly version.
      THANKS for your dedication to “blauwging”…… we all love it!!!!!!!

    • Becky says:

      Hah, J! They’re ALL one of your favorites! But I love you for that positive spirit.

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About Me:

Hi! My name is Becky. I’m a mom, a wife, a friend, a writer, and a compulsive thinker. Don't invite me to a spa or to shop the day away, but rather, make me laugh, engage me in interesting conversation, play a game with me, or give me a cappuccino and homemade vanilla bean flan and I’m yours ‘til the cows come home.

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