Eeee! It’s Saturday! Finally!!! Granted, I’m always excited for the weekend, but I’m especially excited for this weekend. Perhaps because I’m off work next week so this is the beginning of a looooong weekend?!?! And, to top it off, I have a Sammich Saturday post to share with you all!
Last night I took my Little to a Fall Festival held at a water park here in town (no water activities involved, though). I can’t say that I’ve ever been to a fall festival before, so I was just as excited as she was! I always have a great time with her, she’s such a vibrant little girl!
And this morning I will (finally) be going to see my godson play T-ball. I can’t believe he’s going to be four in March…time has really flown by! He’s such a big boy now!! And then, later on today, J and I will be going to a birthday bash for the boot camp we go to…obstacle course, BBQ dinner, bonfire, and live music. Should be a good time!!
But, you know what still has to be done despite all that running around? Cooking! It’s hard to get lunch done when you’re running around all morning, but with these little sammiches, all you have to do is throw everything in the crock-pot, go run your errands, and come home to a hot, delicious meal!! J loves marinara sauce, so I knew these would be a big hit with him. I added some avocado as a last minute idea because – well, just because I love avocado! And it was delish!!
So, before you run out of the house to go run your errands, throw this dish together in your crock-pot and that’s one less thing you’ll have to deal with when you come home hungry (especially if you have a hungry clan of kids/spouse/etc. with you!)
Slow Cooker Chicken Parmesan Sandwich
As seen on Food, Family & Finds
Ingredients
- 29 oz canned tomato sauce
- 14.5 oz canned petite diced tomatoes
- 12 oz canned tomato paste
- 1 Tbsp garlic, finely chopped
- ½ tsp dried parsley leaves
- ½ tsp dried oregano leaves
- 2 bay leaves
- 4 Tbsp fresh basil, finely chopped (about 6 leaves)
- 3-4 large boneless, skinless chicken breasts (thawed)
- sliced or shredded mozzarella cheese
- grated parmesan cheese
- 4-6 hard rolls
- 1 avocado, sliced
Preparation
- Start the slow cooker on low heat.
- Add tomato sauce, diced tomatoes, tomato paste, garlic, and herbs. Stir until well-combined.
- Set chicken breasts on top of the sauce, sprinkle generously with salt and pepper, cover and cook on low for 6 hours (or on high for 3-4).
- When done, use two forks to shred the chicken, or throw the breasts into the bowl of your stand mixer and use the paddle attachment to shred (I love this way so, so much!)
- Slice the rolls in half and toast on a hot skillet.
- Use tongs or a slotted spoon, tapping excess sauce into the pot, and place a generous helping of the chicken mixture into each of the sliced rolls.
- Top with a generous sprinkling of grated Parmesan, mozzarella, and avocado slices and serve.
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