Ingredients
1-3/4 pounds skinless, boneless chicken breast halves1 14- to 16-ounce jar cheddar cheese pasta sauce 1 tablespoon Worcestershire sauce 1 large onion, halved crosswise and thinly sliced6 pumpernickel or rye buns, split and toasted, or 6 slices pumpernickel or rye bread, toasted and halved diagonally 4 slices bacon, crisp-cooked, drained, and crumbled (optional) 1 tomato, chopped (optional) Kosher dill pickles (optional)
Directions
1 Cut chicken diagonally into 1/2-inch-thick slices; set aside. In a 3-1/2- or 4-quart slow cooker, stir together pasta sauce and Worcestershire sauce. Add onion and chicken slices.
2 Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours.
3 To serve, spoon chicken and sauce mixture over bun halves. If desired, sprinkle with crumbled bacon and tomato. Serve with dill pickles, if desired. Makes 6 servings.

Nutrition Facts
Calories 340, Total Fat 12 g, Saturated Fat 4 g, Cholesterol 102 mg, Sodium 823 mg, Carbohydrate 21 g, Fiber 3 g, Protein 36 g.
Percent Daily Values are based on a 2,000 calorie diet