We’ve updated the Italian American classic, by sticking it in between a crusty Ciabatta bun that’s been spread with an irresistible sauce- with just enough left over for dipping. Cheesy Chicken Parmesan Sandwiches & Basil Garlic Aioli is a delicious dinner your family will love, that will even make your Nonna proud.
I can’t stop. I won’t stop. No, I’m not trying to be Miley. I don’t want to get anywhere near Robin Thicke. I would much rather make a yummy slider sandwich than twerk. Seriously, though. I can’t seem to get enough of sliders recently. I don’t know if it’s the whole ‘mini’ thing that’s got me hooked, or just a refreshing change. I’m guessing a bit of both. In either case, I’ve pinned every new slider recipe I have found, and am on a mission to try them all. One recipe at a time of course, like the easiest cheeseburger sliders ever and our chicken and waffle sliders. This is the latest, and it lived up to it’s name. These petite, slightly varied versions, have all the tried and true flavors of Chicken Parmesan, but without all the work. These healthy sandwiches are perfect for a party, a dinner, or even for a lazy weekend lunch. They are sure to score a spot on your list of family favorite recipes.
Crockpot Chicken Parmesan Sliders
recipe adapted from Plain Chicken
3 large boneless, skinless chicken breasts (can use frozen)
1 jar(28oz) spaghetti sauce
1 tbsp minced garlic
1/4 tsp onion powder
salt & pepper, to taste
1 cup shredded mozzarella cheese
1. Place chicken breast in the bottom of a crock pot. Top with spaghetti sauce, minced garlic, and onion powder. Cook on LOW for 6-8 hours, or HIGH for 4. Shred chicken and stir until evenly combined with the sauce. 2. Preheat broiler. Toast buns. Top toasted buns with chicken and a sprinkle of shredded mozzarella cheese. Place chicken sandwiches under broiler to melt cheese.
My family loves Chicken Parmesan. I was blown away after my first taste of this soup. It totally lives up to its name and tastes just. like. chicken. parmesan. In a soup! It’s the perfect pick me up, sit down dinner during all this cold, rainy weather we’re having here.
Crockpot Chicken Parmesan Soup
recipe adapted from Foxes Love Lemons
3 garlic cloves, minced
1 green bell pepper, chopped
1 can (14.5 ounces) crushed tomatoes
1/2 pound boneless, skinless chicken breasts
3 cups chicken broth
1/2 cup chopped white onion
1/2 cup shredded Parmesan cheese, plus extra for garnish
1 tablespoon chopped fresh basil
2 teaspoons chopped fresh oregano
1/4 teaspoon red pepper flakes (or more if you like it spicy!)
1 cup farfalle pasta
Chopped fresh basil or parsley and/or croutons, for garnish
1. In slow cooker, stir together garlic, bell pepper, crushed tomatoes, chicken, broth, onion, 1/3 cup cheese, basil, oregano and red pepper flakes. Cook on high 4 hours or on low 8 hours. 30 minutes before end of cooking time, transfer chicken breasts to cutting boardand coarsely shred; return to slow cooker. Stir in pasta.
2. Serve garnished with extra Parmesan cheese, chopped basil or parsley, and croutons.