3-4 chicken breasts, skinless and boneless1/3 cup Italian dressing
12 small French sandwich rolls (3 inches long)
1 small container of basil pesto
sliced cheese such as provolone, swiss or pepper jack
1 jar (7.25 oz) roasted red bell peppers, drained, cut into strips
1 jar (7.25 oz) roasted red bell peppers, drained, cut into strips
Place chicken in 3- to 4-quart slow cooker. Cover; cook on Low heat setting 7 to 8 hours.
Remove chicken from cooker; place on cutting board. Discard liquid in cooker. With 2 forks, shred turkey. Return chicken to cooker. Stir in Italian dressing and let chicken warm for 20-30 minutes with dressing on it.
Remove chicken from cooker; place on cutting board. Discard liquid in cooker. With 2 forks, shred turkey. Return chicken to cooker. Stir in Italian dressing and let chicken warm for 20-30 minutes with dressing on it.
Cut rolls horizontally in half. To serve, spread bottom half of each roll with pesto and cheese; top with 1/3 cup turkey and some of the roasted peppers.
(picture from bettycrocker.com)
1 comment:
We had these tonight. So easy and so good!
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