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Chicken thighs are slow cooked with red bell pepper and garlic, then shredded and served with pesto mayonnaise on a hoagie roll.
Ingredients
- 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
Directions
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.
Cook’s Note:
You can use fresh or frozen, thawed chicken thighs.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 690 | |
| % Daily Value * | |
| Total Fat35g | 45% |
| Saturated Fat8g | 38% |
| Cholesterol144mg | 48% |
| Sodium866mg | 38% |
| Total Carbohydrate45g | 16% |
| Dietary Fiber4g | 13% |
| Total Sugars6g | |
| Protein46g | |
| Vitamin C39mg | 196% |
| Calcium153mg | 12% |
| Iron5mg | 29% |
| Potassium537mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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