Chicken Parmigiana Sandwiches

Ingredients

• 29 ounces canned tomato sauce
• 14.5 ounces canned petite diced tomatoes
• 12 ounces canned tomato paste
• 2 cups sweet yellow onion, finely diced
• 1 tablespoon garlic, finely chopped (about 2 cloves)
• ½ teaspoon dried parsley leaves
• ½ teaspoon dried oregano leaves
• 2 bay leaves
• 4 tablespoons fresh basil, finely chopped (about 6 leaves)
• 3-4 large THAWED/FRESH boneless, skinless chicken breasts
• sliced or shredded mozzarella cheese
• grated parmesan cheese
• 4-6 whole wheat rolls
• butter

Instructions

1. Start the slow cooker on low heat.
2. Add tomato sauce, diced tomatoes, tomato paste and stir until combined.
3. Add onions, garlic, stir.
4. Add parsley, oregano, bay leaves, basil and stir.
5. Set chicken breast on top of the sauce, sprinkle generously with salt/pepper, cover and cook on low for 6 hours.
6. Use two forks to shred the chicken.
7. Slice the hard rolls in half and toast on a hot buttered skillet.
8. Use tongs to grab chunks of the chicken, tapping the excess sauce into the pot before adding to your roll.
9. Top with a generous sprinkling of grated parmesan, sliced mozzarella and serve.