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Slow Cooker Tuscan-Style Chicken Sandwiches

Sandwich Recipes from AlansKitchen.comMakes 6 sandwiches

Prep Time: 20 min.
Total Time: 7 hrs. 20 min.


  • 1 1/4 lbs.  (about 6) boneless skinless chicken thighs
  •       2  garlic cloves, minced
  •    1/2  cup roasted red bell pepper (from a jar), cut into bite-sized strips
  •    1/2  teaspoon salt 1/4 cup mayonnaise
  •       3  Tablespoons purchased pesto
  •       1  Focaccia (10-inch) Italian flat bread
  •       6  slices tomato

Cooking Directions:

  1. Place chicken thighs in 3 1/2 or 4-quart slow cooker. Sprinkle with garlic, roasted pepper strips and salt.

  2. Cover and cook on LOW setting for 6 to 7 hours.

  3. Just before serving, remove chicken from slow cooker; place on large plate.

  4. Shred chicken with 2 forks; return to slow cooker and mix well.

  5. In a small bowl, combine mayonnaise and pesto. Blend well.

  6. Cut focaccia into 6 wedges and split each in half.

  7. Spread cut sides with mayonnaise mixture.

  8. With slotted spoon, place about 1/3 cup chicken mixture onto bottom half of each focaccia wedge.

  9. Top each with tomato slice and top half of focaccia.

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.

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