Shredded Chicken Sandwiches with Pesto Mayonnaise

Chicken thighs are slow cooked with red bell pepper and garlic, then shredded and served with pesto mayonnaise on a hoagie roll.



Step: 1

Place chicken in the bottom of a slow cooker. Add roasted red peppers and garlic.

Step: 2

Cook on Low until chicken is no longer pink at the bone and the juices run clear, about 8 hours.

Step: 3

While the chicken is cooking, mix mayonnaise and pesto in a small bowl. Store in the refrigerator.

Step: 4

Shred chicken with 2 forks. Use a slotted spoon to put chicken and pepper mixture onto hoagie rolls.

Step: 5

Serve with pesto mayonnaise and sliced tomatoes.


Per Serving: 690 calories; protein 46.4g; carbohydrates 45.1g; fat 35g; cholesterol 144.4mg; sodium 865.9mg.

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