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Slow Cooker Tuscan Chicken Panini

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“This recipe features slow-cooked chicken which is then used to make a panini sandwich. I clipped this recipe from Redbook magazine and hope to try it soon. This recipe uses chicken thighs, bone-in, but skinless. You can slow cook the chicken up to one day ahead and refrigerated. To grill the sandwich, a panini press, sandwich grill or a stovetop grill pan with a heavy skillet on top can be used.”
READY IN:
4hrs 20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. For slow-cooked chicken, mix Italian seasoning, paprika, salt and pepper in a small cup.
  2. Brush chicken with olive oil; rub seasoning mixture all over chicken.
  3. Put wine and garlic in a 4 1/2 to 6 quart slow cooker; add chicken thighs in a single layer, bone side down.
  4. Cover; cook on low-heat setting for 4 hours, or until fork tender.
  5. Remove from cooker; let stand until cool enough to handle (chicken can be cooked up to 1 day ahead and refrigerated).
  6. Remove bones; tear chicken into large pieces.
  7. For the panini: Assemble sandwiches on focaccia with chicken, roasted peppers and provolone.
  8. Spray sandwiches with olive oil cooking spray.
  9. Grill sandwiches in a panini press or sandwich grill, or on a stovetop grill pan with a heavy skillet on top.
  10. Grill sandwiches until bread is lightly toasted and cheese is melted, about 5 minutes.

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