Tuscan Style Chicken Sandwiches

Ingredients

• 1 1/4 lb (about 6) boneless skinless chicken thighs
• 2 garlic cloves, minced
• 1/2 cup roasted red bell pepper (from a jar), cut into bite-sized strips
• 1/2 t salt
• 1/4 cup mayonnaise
• 3 tablespoons purchased pesto
• 1 (10-inch) focaccia
• 6 slices tomato

Directions

Place chicken thighs in 3 to 4 quart slow cooker. Sprinkle with garlic, roasted pepper strips and salt.

Cover; cook on low setting for 6 to 7 hours.

Just before serving, remove chicken from slow cooker; place on large plate. Shred chicken with 2 forks; return to slow cooker and mix well.

In small bowl, combine mayonnaise and pesto; blend well. Cut focaccia into 6 wedges; split each in half. Spread cut sides with mayonnaise mixture. With slotted spoon, place about 1/3 cup chicken mixture onto bottomhalf of each focaccia wedge. Top each with tomato slice and top half of focaccia.

*Pillsbury Slow Cooker
makes 6 sandwiches