Ingredients
Scale
- 1 tsp. dried Italian seasoning, crushed
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
- 1 lb. skinless, boneless chicken breast halves
- 1 large onion, thinly sliced
- 8 oz. mushrooms, sliced
- 2 cloves garlic, minced
- 1 (14.5-oz.) can diced tomatoes, undrained
- 2 Tbsp. red wine vinegar
- 1 medium zucchini or yellow summer squash, halved lengthwise and sliced 1/4-inch thick
- 1 large red, yellow, and/or green bell pepper, cut into strips
- 1/3 cup mayonnaise or salad dressing
- 2 Tbsp. pesto
- 1 (12-inch) loaf ciabatta bread, cut in half horizontally
- Fresh basil leaves
Instructions
- Season chicken with Italian seasoning, salt, and black pepper. Rub into chicken and place in slow cooker.
- Add onion, mushrooms, and garlic to the slow cooker.
- Combine tomatoes and vinegar in a bowl, then pour over chicken mixture.
- Cover and cook on low for 4-5 hours or high for 2-2.5 hours.
- If using low heat, switch to high. Stir in zucchini and bell pepper. Cook for 30 more minutes.
- Mix mayonnaise and pesto in a bowl. Spread on cut sides of bread.
- Transfer chicken to a cutting board. Spoon vegetables onto bread bottom.
- Slice chicken and arrange over vegetables. Add basil and bread top. Cut into portions.
Notes
- Adjust seasoning to taste.
- Use fresh basil for best flavor.
- Serve warm for optimal taste.
- Prep Time: 15 minutes
- Cook Time: 4-5 hours (low) or 2-2.5 hours (high)
- Category: Sandwich
- Method: Slow Cooker
- Cuisine: Italian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg