Ingredients
8–10 boneless skinless chicken thighs
2 tablespoons olive oil
3 cloves garlic, minced
1 large onion, chopped
28 ounces crushed tomatoes
2 tablespoons tomato paste
1 cup chicken broth
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon dried rosemary
1/2 teaspoon red pepper flakes
Salt and black pepper to taste
6 hoagie rolls
1/2 cup shredded mozzarella cheese
1/2 cup shredded provolone cheese
Fresh basil leaves for garnish
Butter for toasting buns
Optional: grated parmesan cheese for topping
Instructions
Heat olive oil in a skillet over medium heat; sauté garlic and onion until fragrant.
Transfer ingredients to the slow cooker, add chicken thighs, crushed tomatoes, tomato paste, chicken broth, dried herbs, red pepper flakes, salt, and pepper.
Cook on low for 4 to 5 hours until chicken is tender and easily shredded.
Remove chicken, shred with two forks, and mix back into the sauce.
Preheat oven to 375°F (190°C); split and butter hoagie rolls, place them on a baking sheet, and toast until slightly browned.
Fill each roll with the chicken mixture, top with a mix of mozzarella and provolone cheese, and optionally sprinkle with parmesan. Garnish with fresh basil leaves.
Notes
Chicken thighs can be substituted with boneless breasts for a leaner option.
Add sliced mushrooms or bell peppers to the sauce for extra veggies.
Store leftovers in the fridge for 3-5 days; freeze chicken mixture for up to 3 months.
Use gluten-free rolls for dietary restrictions.
Replace chicken broth with vegetable broth for a halal-friendly option.
- Prep Time: 15
- Cook Time: 240
- Category: Cozy Chicken
- Method: Slow Cooking
- Cuisine: Italian-American
- Diet: Halal
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 8g
- Sodium: 300mg
- Fat: 27g
- Saturated Fat: 9g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg