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Tuscan Chicken Sandwiches

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“Chicken thighs slow cooked in a crockpot with garlic and roasted red pepper, then shredded, make up the base for this yummy sandwich! Serve on focaccia bread which is spread with a mixture of mayonnaise and pesto and top with tomato slices. This is to die for! Recipe courtesy of Pillsbury.”
READY IN:
6hrs 10mins
YIELD:
6 sandwiches
UNITS:
US

Ingredients Nutrition

Directions

  1. Place chicken thighs in a 3 to 4 quart slow cooker.
  2. Sprinkle with garlic, roasted red pepper strips and salt.
  3. Cover and cook on low setting for 6 hours.
  4. Just before serving, remove chicken from slow cooker and place on a large plate.
  5. Shred chicken with two forks, return to slow cooker and mix well.
  6. In a small bowl, combine mayonnaise and pesto and blend well.
  7. Cut focaccia into 6 wedges and split each wedge in half.
  8. Spread cut sides with mayonnaise mixture.
  9. With slotted spoon, place about 1/3 cup of chicken mixture onto bottom half of foccacia wedge.
  10. Top each with a tomato slice and top half of foccacia.

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