Chicken thighs are slow cooked with red bell pepper and garlic, then shredded and served with pesto mayonnaise on a hoagie roll.
Place chicken in the bottom of a slow cooker. Add roasted red peppers and garlic.
Cook on Low until chicken is no longer pink at the bone and the juices run clear, about 8 hours.
While the chicken is cooking, mix mayonnaise and pesto in a small bowl. Store in the refrigerator.
Shred chicken with 2 forks. Use a slotted spoon to put chicken and pepper mixture onto hoagie rolls.
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.