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Chicken Parm Sliders

Juicy slow-cooked shredded chicken tossed in marinara and melted cheese, served on buttery toasted slider buns.
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Servings: 8 people

Ingredients

  • 3 large boneless skinless chicken breasts (can use frozen)
  • 24 oz spaghetti sauce (1 jar)
  • 1 Tbsp minced garlic
  • 1.5 tsp Italian seasoning
  • 3 cups shredded mozzarella cheese
  • 24 slider buns
  • 1/2 cup butter melted
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning for butter mixture
  • 1/3 cup grated Parmesan cheese

Instructions

  • Place the 3 boneless skinless chicken breasts in the bottom of a 6‑quart slow cooker; sprinkle with 1 tablespoon minced garlic and 1½ teaspoons Italian seasoning, then pour the 24‑oz jar of spaghetti sauce over the chicken.
  • Cover and cook on LOW for 6–8 hours, until the chicken is tender and easily shredded; then shred the chicken with two forks and stir to combine with the sauce.
  • Preheat the oven broiler. Slice the slider rolls in half and arrange the cut sides up on a rimmed baking sheet; broil briefly until golden brown, watching carefully to avoid burning.
  • Preheat the oven to 350°F (175°C). Place the bottom halves of the buns in a 9×13‑inch baking dish or on a rimmed baking sheet.
  • Top the bottom buns with a layer of shredded mozzarella, add a generous portion of the shredded chicken with sauce, then sprinkle more mozzarella over the chicken and place the top buns on each sandwich.
  • In a small saucepan over medium heat, melt the ½ cup butter with 1 teaspoon garlic powder and 1 teaspoon Italian seasoning; remove from heat and stir in 1/3 cup grated Parmesan.
  • Brush the butter‑Parmesan mixture over the tops of the buns, then bake in the preheated 350°F oven until the buns are toasty and the cheese is melted, about 10–15 minutes.
  • Serve the sliders hot, spooning any extra marinara sauce over the sandwiches as desired.

Equipment

  • 6-qt slow cooker
  • 9x13 inch Baking Dish
  • rimmed baking sheet
  • Mixing Bowl
  • Small Saucepan
  • basting brush

Notes

  • You can use boneless skinless chicken thighs or tenderloins instead of breasts.
  • Any store‑bought marinara works well; Rao’s is a favorite.
  • Swap mozzarella for provolone or fresh mozzarella if preferred.
  • Hawaiian rolls can be used in place of slider buns.
  • Shred the chicken with two forks once cooked until tender.