This dish is slow cooker gold, my friends. And I can't thank fellow mom Molly enough for sharing it with me. (Molly is also the genius behind Half-Day Chili Sauce.)
Molly's a mother of two boys like me, and we're always running our kids to some activity or another after school. Her creation is the new go-to meal at our house, especially since my son Sam declared, "This chicken is so good! Thank you for making it Mommy!"
When he asked me to pack it for his lunch, I knew we were on to something.
This recipe makes enough for a few meals (dinner and lunch!) which is especially nice.
Molly's Slow Cooker Italian Chicken Sandwiches
4 large boneless, skinless chicken breasts
Salt and pepper
2 tablespoons Italian seasoning (I used Penzy's Italian Dressing Base)
1 cup sliced, mild banana peppers
1/2 cup juice from banana pepper jar
1 cup chicken stock
Provolone cheese slices
Extra banana pepper slices for serving
Place chicken breasts in bottom of a 6-quart slow cooker. Sprinkle with salt, pepper and Italian seasoning. Top with banana peppers. Pour banana pepper juice and chicken stock over everything.
Cook on high for 3 to 4 hours. Remove chicken to a plate. Shred chicken. Return meat to slow cooker and stir to combine with sauce.
Preheat oven or toaster oven to 400 degrees.
Scoop chicken and banana pepper mixture into buns. Top with provolone cheese. Put sandwiches on a cookie sheet and place in oven for about 5 minutes or until cheese melts.
Serve with a side of banana peppers.