Shredded Chicken Sandwiches with Pesto Mayonnaise
Recipe by Jennifer Uhrlaub from allrecipes.com
Dinner,Lunch 8 Hr. 10 Mins.
Ingredients
6
6 servings
- •8 (6 ounce) chicken thighs
- •1 (12 ounce) jar roasted red peppers, drained and chopped
- •3 tablespoons bottled minced garlic
- •½ cup mayonnaise
- •1 tablespoon pesto
- •6 (6 inch) hoagie rolls, split lengthwise
- •2 large tomatoes, sliced
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 690
- Carbohydrate: 45g
- Fat: 35g
- Fiber: 4g
- Protein: 46g
- Sugar: 6g
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