Ingredients

• 1-3/4  pounds skinless, boneless chicken breast halves
• 1  14- to 16-ounce jar cheddar cheese pasta sauce
• 1  tablespoon Worcestershire sauce
• 1  large onion, halved crosswise and thinly sliced
• 6  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.