1. Place the chicken breasts in the slow cooker and pour the chicken broth over them.
2. In a small bowl, combine the Parmesan cheese, minced garlic, dried basil, dried parsley, salt, and black pepper. Sprinkle this mixture over the chicken.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shredded with a fork.
4. Preheat your oven to 375°F (190°C).
5. Transfer the chicken to a plate and shred it using two forks. Return the shredded chicken to the slow cooker and mix it with the remaining juices.
6. Split the sandwich rolls and brush the inside with melted butter mixed with garlic powder. Toast them in the oven for about 5 minutes, until golden brown.
7. Spoon the shredded chicken onto the bottom half of each roll, sprinkle with shredded mozzarella cheese, and top with the other half of the roll.
8. Serve hot and enjoy!
