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In a medium sized skillet, on the stove top, sauté sliced onions in olive oil over medium high heat.
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Once onions have started to soften, add wine to pan and let reduce by half.
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Transfer onion mixture to slow cooker and place chicken breasts on top.
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Add chicken broth, salt, pepper, paprika, garlic powder, Worcestershire sauce and fresh thyme to slow cooker.
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Cover and cook cook on low 4-5 hours.
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Remove chicken breasts from slow cooker and set aside to shred.
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Pour slow cooker liquid through a fine mesh strainer and discard solids.
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Reserve au jus for dipping.
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In a small bowl, combine melted butter, garlic powder and pinch of kosher salt.
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Brush rolls with garlic butter and toast under broiler, 2-5 minutes depending on heat of broiler. Watch closely so rolls don't burn.
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Pile shredded chicken onto toasted rolls and spoon a small amount of au jus over chicken.
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Place provolone cheese slices on top of chicken and return to broiler for another minute, or just until cheese starts to melt.
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Sprinkle sandwiches with fresh parsley and serve with a side of hot au jus.