• Cooking Time: 6-7 hours
  • Servings: 6
  • Preparation Time:


If you have the time, and get up early enough, this is a great lunch. The recipe is from a Slow Cooker booklet by Pillsbury. This would also taste great on ciabatta bread, and maybe add some alfalfa sprouts or other greens.


  • 1 1/4 lbs boneless, skinless chicken thighs (about 6)
  • 2 - 3 cloves garlic, 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") focaccia (Italian flat bread) or your favorite sandwich bread
  • 6 tomato slices


  • place chicken thighs in 3.5 - 4 quart slow cooker. Sprinkle with garlic, roasted pepper strips and salt.
  • 2. Cover, cook on Low setting for 6 - 7 hrs.
  • 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 cuz sides with mayonnaise mixture. With slotted spoon, place about 1/3 cup chicken mixture onto bottom half of each focaccia wedge. Top with tomato slice and top half of focaccia.

Categories: Dinner  Lunch  Main Dish  Poultry  Sandwich 

Author Credit: Pillsbury

Website Credit: http://peacefulcooking.blogspot.com/2011/05/tuscan-style-chicken-sandwich.html

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