Italian Chicken Sandwiches Slow Cooker Recipes

SLOW COOKER ITALIAN CHICKEN SANDWICHES

Steps:

• Add chicken to large slow cooker. Add seasonings and spinach. Cover and cook on low for about 6 hours.
• Using two forks, shred chicken. Add chopped red peppers to the slow cooker. Allow to heat thoroughly, about 30 minutes.
• When ready to serve, assemble bun with shredded cheese (desired amount) and scoop of shredded chicken mixture. ENJOY.

SLOW COOKER ITALIAN CHICKEN SANDWICHES

Steps:

• Place the chicken breasts in a 6-quart slow cooker. Pour the drained tomatoes on top of the chicken.
• In a small bowl, whisk together the Italian dressing, tomato paste, sugar, salt and red pepper flakes. Pour the mixture over the chicken and tomatoes.
• Put the lid on 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 four 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. Pile the chicken on top of the cheesy garlic bread slices. Top with the remaining garlic bread slices to make four sandwiches and serve.

SLOW-COOKER ITALIAN CHICKEN

Steps:

• Place chicken in a 1-1/2-qt. slow cooker. In a bowl, combine the broth, tomatoes, tomato sauce, green pepper, onion, garlic and seasonings; pour over chicken. Cover and cook on low until chicken is tender, 3-4 hours. Remove chicken and keep warm. , Pour cooking juices into a small saucepan. Combine flour and cold water until smooth; stir into juices. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with chicken and pasta. If desired, top with shaved Parmesan cheese.

SLOW-COOKER ITALIAN BEEF SANDWICHES

Steps:

• In a 6-qt. stockpot, heat 3 tablespoons oil over medium-high heat; brown roast on all sides. Sprinkle with 2 teaspoons each salt and pepper. Transfer to a 6-qt. slow cooker., Add onions to stockpot; cook and stir until lightly browned, 2-3 minutes Add garlic; cook 30 seconds longer. Add wine; cook 3-5 minutes, stirring to loosen browned bits from pan. Stir in stock, thyme, Italian seasoning and pepper flakes; transfer to slow cooker. Cook, covered, on low until beef is tender, 7-9 hours., About 1/2 hour before serving, preheat oven to 350°. Place peppers in a 15x10x1-in. baking pan. Drizzle with remaining oil. Sprinkle with garlic powder and the remaining salt and pepper; toss to coat. Roast until softened, 15-20 minutes, stirring halfway., Remove roast; cool slightly. Strain cooking juices into a small saucepan, reserving strained mixture and removing thyme stems. Skim fat from juices; heat through and keep warm. Coarsely shred beef with 2 forks; stir in reserved strained mixture. If desired, moisten beef with some of the cooking juices., To serve, preheat broiler. Arrange buns on baking sheets, cut side up. Broil 3-4 inches from heat until lightly toasted. Remove from oven; top each bun with 2/3 cup beef mixture and 1 slice cheese. Broil until cheese is melted, about 30 seconds., Top with peppers and, if desired, giardiniera. Serve with cooking juices for dipping.

QUICK ITALIAN CHICKEN SANDWICHES

Steps:

• Flatten each chicken breast to about 1/4-inch thickness between sheets of waxed paper or plastic wrap.
• In medium bowl, mix Bisquick mix, Parmesan cheese and Italian seasoning. Dip chicken into water, then coat with Bisquick mixture.
• In 12-inch nonstick skillet, melt butter over medium heat. Add chicken; cook 8 to 10 minutes, turning once, until no longer pink in center. Fill buns with chicken, lettuce, mozzarella cheese and pasta sauce.

EASY SLOW COOKER ITALIAN CHICKEN SANDWICHES

Steps:

• Place all ingredients in order of listing in slow cooker, and cook on low for 6 hours.
• Remove breast meat from slow cooker and shred with two forks. Return shredded meat back to slow cooler to reheat in warm liquid. Serve on italian bread or rolls.

SLOW COOKER CHICKEN SANDWICHES

Steps:

• Place chicken pieces in crockpot (I usually remove the skin first).
• Sprinkle the garlic salt and onion soup mix over the chicken.
• Pour salad dressing and water over the chicken.
• Cover and cook for 7-8 hours.
• Remove chicken and cool slightly.
• Shred chicken from the bones,and return to crock pot.
• Serve on hamburger buns.