Slow Cooker Tuscan-Style Chicken Sandwiches
Prep Time: 20 min.
Total Time: 7 hrs. 20 min.
- 1 1/4 lbs. (about 6) boneless
skinless chicken thighs
- 2 garlic cloves,
- 1/2 cup roasted red bell pepper
(from a jar), cut into bite-sized strips
- 1/2 teaspoon salt 1/4 cup
- 3 Tablespoons
- 1 Focaccia (10-inch)
Italian flat bread
- 6 slices tomato
Place chicken thighs in 3 1/2 or 4-quart
slow cooker. Sprinkle with garlic, roasted pepper strips and
Cover and cook on
LOW setting for 6 to 7
Just before serving, remove chicken from
slow cooker; place on large plate.
Shred chicken with 2 forks; return to
slow cooker and mix well.
In a small bowl, combine mayonnaise and
pesto. Blend well.
Cut focaccia into 6 wedges and split each
Spread cut sides with mayonnaise mixture.
With slotted spoon, place about 1/3 cup
chicken mixture onto bottom half of each focaccia wedge.
Top each with tomato slice and top half
Alan's Kitchen Tip:
Freeze any remaining
pesto to use on pasta or crostini, or to add a flavor-boost to
sauce, soups, eggs and rice. Drop pesto in 1- to 2-tablespoon
portions onto a waxed paper-lined cookie sheet; freeze until
firm. Transfer the frozen pesto portions to a food storage
freezer bag. Remove only what you need, then return the resealed
bag to the freezer.
Page 1 of 1