Lightly season all sides of chicken with salt and pepper. Add the chicken breasts, marinara sauce, garlic (optional), and Italian seasoning (optional) to a slow cooker.

Cook on LOW for 2 1/2 - 3 hours. Chicken is done when it shreds easily and is white all the way through (or registers 165°F internally). Shred with two forks.

Optional: Preheat the broiler. Open up the buns and place them on a sheet pan, insides facing up. Broil for 1-2 minutes, until toasted. Watch closely so they don't burn!

To build a sandwich place some hot shredded chicken on a bun, sprinkle with 1 tablespoon Parmesan cheese, top with two little pieces of Provolone or Mozzarella cheese, and pop the top of the bun in place.* Enjoy!

Option #1 (Uncooked): Place raw chicken and marinara (and any optional seasonings) into a freezer-safe container or gallon-sized freezer bag and freeze. You can also wrap up the cheese slices and rolls tightly and freeze. Keep all ingredients in a grocery sack in the freezer, so the meal components are together.

Option #2 (Fully Cooked): Fully cook, shred, and cool the chicken. Place in a freezer-safe container or zip-top bag. You can also wrap up the cheese slices and rolls tightly and freeze. Keep all ingredients in a grocery sack in the freezer, so the meal components are together.

Option #1 (Uncooked): Thaw everything in the fridge for 24-48 hours. Place chicken and marinara into the slow cooker and follow steps 3-4.

Option #2 (Fully Cooked): Thaw everything in the fridge for 24-48 hours. If chicken is still partially frozen, use the defrost setting on the microwave. Warm chicken mixture over medium-low on the stove, in a slow cooker on low setting, or in the microwave. Serve according to the instructions in Step 4 above.