Tuscan Chicken Sandwiches

1. 1

   Place chicken thighs in a 3 to 4 quart slow cooker.

2. 2

   Sprinkle with garlic, roasted red pepper strips and salt.

3. 3

   Cover and cook on low setting for 6 hours.

4. 4

   Just before serving, remove chicken from slow cooker and place on a large plate.

5. 5

   Shred chicken with two forks, return to slow cooker and mix well.

6. 6

   In a small bowl, combine mayonnaise and pesto and blend well.

7. 7

   Cut focaccia into 6 wedges and split each wedge in half.

8. 8

   Spread cut sides with mayonnaise mixture.

9. 9

   With slotted spoon, place about 1/3 cup of chicken mixture onto bottom half of foccacia wedge.

10. 10

    Top each with a tomato slice and top half of foccacia.

No additional tips available.