Slow Cooker Spicy Italian Chicken Sandwiches
Slow Cooker Spicy Chicken Sandwiches - Tender, juicy chicken slow cooked with zesty hot cherry peppers, onions, spices, and butter, then piled onto toasted rolls with melty cheese and homemade aioli. A crave-worthy sandwich bursting with tangy, fiery flavor!
Equipment
- 5-6 quart slow cooker
Ingredients
Slow Cooker Chicken
- 2 pounds boneless, skinless chicken breasts
- 1 small yellow onion sliced
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 dried bay leaf
- 12 ounce jar sliced hot cherry peppers undrained
- 4 tablespoons butter
Sandwich Items
- 8 ciabatta rolls
- 8 cheese slices (provolone, mozzarella, etc.)
- Roasted Garlic Sun-Dried Tomato Aioli
- Greens (arugula, chopped romaine, spinach) optional
Instructions
- Add the chicken, onion, garlic powder, dried oregano, and bay leaf to the slow cooker. Pour the jar of hot cherry peppers and its liquid over the chicken. Cut the butter into four separate tablespoons and place them on top of the chicken and peppers.
- Cook on low for 4-6 hours or when a meat thermometer says its internal temperature is 165℉. Either in advance or when the chicken is cooking, make the Roasted Garlic Sun-Dried Tomato Aioli.
- When the chicken is done, shred it and combine it with the onions and peppers. The chicken will be juicy! Let the juices drip out of a slotted spoon or tongs before adding to sandwich.
- To make the sandwiches: Open the ciabatta rolls and toast them (either in the oven or under the broiler). Once golden, add cheese, aioli, chicken mixture, and greens if using. Enjoy!
Notes
- The "8" servings will accommodate eight ciabatta rolls. If you use a different size roll, servings may vary.
- The Roasted Garlic Sun-Dried Tomato Aioli can either be made in advance, or while the chicken is cooking.
Tried this recipe?Let us know how it was!