Slow Cooker Tuscan-Style Chicken Sandwiches

 

1 1/4

lb. (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

(10-inch) focaccia (Italian flat bread)

6

slices tomato

• 1 Place chicken thighs in 3 1/2 or 4-quart slow cooker. Sprinkle with garlic, roasted pepper strips and salt.
• 2 Cover; cook on Low setting for 6 to 7 hours.
• 3 Just before serving, remove chicken from slow cooker; place on large plate. Shred chicken with 2 forks; return to slow cooker and mix well.
• 4 In small bowl, combine mayonnaise and pesto; blend well. Cut focaccia into 6 wedges; split each in half. 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 of focaccia.