Post by Kathy on Sept 23, 2018 15:21:32 GMT
Crockpot Italian Chicken Sandwich
Excellent Italian sandwich! The taste and smell was so good! I love to come home from work and dinner is pretty much done by the Crockpot! Great meal for the tummy and taste buds!
I want to say that eating them open faced was the way to go for us! While I was taking the picture I thought there is NO way that I was going to be able to bite this giant sandwich so open faced it was and it was a great decision!
The chicken turned out so tender that it just fell apart while I was shredding it! No effort at all! Don't skip the fresh basil! Yum!
You can find the original recipe from Foodtastic Mom
1½ pounds boneless, skinless chicken breasts
1 (15 ounce) can petite cut diced tomatoes, drained
½ cup Italian Dressing
2 Tablespoons tomato paste
2 Tablespoons sugar
½ teaspoon salt
¼ teaspoon red pepper flakes, or to taste
¼ cup fresh basil, chopped
8 slices frozen garlic bread
8 slices Provolone cheese
Place the chicken in a sprayed or lined 6 quart crock pot. Pour the drained tomatoes on top of the chicken.
In a small bowl, whisk together Italian dressing, tomato paste, sugar, salt and red pepper flakes. Pour the mixture over the chicken and tomatoes.
Cover and cook on LOW for 6 hours. Shred the chicken and turn the slow cooker to WARM.
Bake the garlic bread according to package directions.
Place one piece of provolone cheese on each of 8 slices of bread during the last minute of baking time so the cheese can melt.
Stir the fresh chopped basil into the shredded Italian chicken.
Make (4) sandwiches with 2 pieces of cheesy garlic bread or make (8) open face sandwiches.
