Crockpot Shredded Marinara Chicken Sandwiches
This crockpot shredded marinara chicken sandwich recipe is an easy weeknight dinner recipe the whole family loves. When we have busy weeks we rely heavily on easy dinner recipes to keep us out of the drive through and this meal does just that! This chicken is great on toasted sub rolls, as quesadillas, or cooked inside of a bell pepper for about 10 minutes in an air fryer and topped with cheese. The options are endless with this easy chicken recipe.
1 lb chicken breast
1/2 tsp each of salt and pepper
1 tsp each of onion powder, Italian seasoning,
1/4 tsp red pepper flakes
1 TBSP minced garlic
1 jar marinara/pasta sauce
1/4 cup shredded Parmesan cheese
Butter + salt and garlic powder for sub rolls
How To Make
To make the crockpot shredded marinara chicken sandwiches, start by getting out a crockpot and spraying it with cooking spray.
Add one pound of chicken breast to the crockpot and season it with salt, pepper, Italian seasoning, onion powder, and red pepper flakes.
Next, add about 1 TBSP of minced garlic and 1 jar of your favorite marinara/pasta sauce.
The chicken and marinara sauce will cook on low for about 4-6 hours. My crockpot cooks pretty hot, so my chicken usually reaches an internal temp of 165 degrees in about 4 hours.
Once this chicken is cooked shred the chicken with two forks or use a handheld mixer to shred the chicken.
I like to put the crockpot of chicken back on warm while I prep the sub rolls to make the sandwiches.
Preheat the oven to 400 degrees and spread butter on the sub rolls. Lightly season the bread with a little bit of salt and garlic powder.
The sub rolls will then go in the oven until the bread has started to toast.
Once the bread is toasted, scoop on a spoonful of the shredded chicken and top with a piece of provolone cheese. Mozzarella cheese would also be a really good option!
The sandwiches are going to go back in the oven under broil just until the cheese melts. Be sure to keep an eye on this part so that they don’t accidentally burn! It happens real quick!
Now that the cheese is nice and melted it’s time to eat! We usually serve this with a salad or some roasted broccoli.
Helpful Tips and Frequently Asked Questions
Always cook chicken until it reaches 165 degrees.
I used provolone cheese on these sandwiches, but mozzarella would also be a good option.
For the sub rolls, I bought the ones I used at Sam’s club. I also really like buying “day old” bread from Jimmy John’s for recipes like this.
You can use any marinara/pasta sauce for this recipe.
If you like this recipe, check out some of my other similar recipes.
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- 1 lb chicken breast
- 1/2 tsp each of salt and pepper
- 1 tsp each of onion powder Italian seasoning,
- 1/4 tsp red pepper flakes
- 1 TBSP minced garlic
- 1 jar marinara/pasta sauce
- 1/4 cup shredded Parmesan cheese
- Sub rolls
- Provolone cheese
- Butter + salt and garlic powder for sub rolls
- Add chicken breast to a crockpot.
- Season with salt, pepper, onion powder, Italian seasoning, and red pepper flakes.
- Add minced garlic and 1 jar of your favorite marinara/pasta sauce.
- Cook on low for 4-6 hours.
- Shred chicken and add 1/4 cup shredded Parmesan cheese.
- Spread butter on sub rolls and lightly season with salt and some garlic powder.
- Bake at 400 degrees until the bread is toasted.
- Scoop marinara chicken onto sub rolls and top with provolone cheese.
- Put the sandwiches back in the oven under broil just until the cheese melts. Keep an eye on it so it doesn’t burn!