With Super Bowl coming up, you’re gonna be glad you found these chicken parmesan sliders.
They are super easy and quick, especially if you cook the chicken ahead of time.
AND THEY’RE DELICIOUS!
All the best flavors of chicken parmesan, but without all the work.
They’re absolutely perfect for your next party, especially with SUPER BOWL right around the corner!
You can find all my fave football recipes at Vic’s Tricks To…Football!
I cannot wait to jump in because these are literally so simple!!!
Preheat oven to 375°.
In a pressure cooker (or slow cooker) place 3 chicken breasts, a 28 oz can of crushed tomatoes, 1 tbsp tomato paste, 1 tbsp garlic powder, 1 tbsp Italian seasoning, couple pinches salt & pepper, and a bunch of fresh basil.
Cook in pressure cooker on high for 16 mins with a natural release or a slow cooker on High for 4 hours or Low for 8 hours.
They should be so perfectly shreddable! Use some tongs and shred each of the breasts. Set aside the sauce for dipping.
In a small bowl, combine 2 tbsp of melted butter, 1/8 cup grated parmesan cheese, 2 cloves of minced garlic, and a couple pinches of chopped fresh or dried oregano.
Take 24 Hawaiian rolls (they make a big pack or it’s two small packages) and cut them in half longways. Place the bottom half onto a parchment-lined baking sheet (or it fits perfectly in a 9×13!) and cover with slices of provolone cheese.
Top with the shredded chicken, trying to not to add too much sauce to prevent sogging.
Cover with the tops of the bread and brush on the garlic butter.
Cook uncovered in the oven for about 20 mins or until the tops start to become ever-so-slightly-golden.
Vic Trick: The bottoms can easily burn, so I like to place the tray on the top rack and remove after no more than 25 mins.
Remove from the oven and use the parchment to lift the sliders out of the pan. Use a sharp knife to cut along each bun.
Serve with the tomato sauce AND THAT’S IT!!!!
So cheesy and yummy with the perfect amount of seasoning. You really can’t go wrong!
Serve these at your next party and let me know your thoughts in the comments!
Vic’s Tricks To…Chicken Parmesan Sliders
Ingredients
- 2-3 chicken breasts
- 28 oz can crushed tomatoes
- 1 tbsp tomato paste
- 1 tbsp garlic powder
- 1 tbsp Italian seasoning
- 4-5 fresh basil leaves
- Salt & pepper
- 24 Hawaiian slider rolls
- 6 slices provolone cheese
- 2 tbsp of melted butter
- 1/8 cup grated parmesan cheese
- 2 cloves minced garlic,
- 1/2 tbsp chopped fresh or dried oregano
Instructions
- Preheat oven to 375°.
- In a pressure cooker (or slow cooker) place chicken breasts, crushed tomatoes, tomato paste, garlic powder, Italian seasoning, basil, and salt & pepper. Cook in pressure cooker on high for 16 mins with a natural release or a slow cooker on High for 4 hours or Low for 8 hours.
- Once cooked, use some tongs and shred each of the breasts. Set aside the sauce for dipping.
- In a small bowl, combine melted butter, parmesan cheese, minced garlic, and a couple pinches of chopped fresh or dried oregano.
- Take 24 Hawaiian rolls and cut them in half longways. Place the bottom half onto a parchment-lined baking sheet (or it fits perfectly in a 9×13!) and cover with slices of provolone cheese. Top with shredded chicken, cover with the tops of the bread, and brush on the garlic butter.
- Bake for 20 minutes, remove and let cool for 5 mins before cutting and serving with the tomato sauce on the side!
- Enjoy your delicious sliders!!
Happy Eating!
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