I have recently discovered that I love chicken sandwiches. I genuinely don’t know where chicken sandwiches have been my whole life! Now, I am not talking about the fried and grilled chicken sandwiches that are popping up at various fast food joints… although I do enjoy my fair share of those too. I am talking about delicious bread stuffed with flavorful shredded chicken – so good! What I love most about chicken sandwiches is that there are so many different kinds, and I have so much fun experimenting with recipes for them! I especially like recipes that start with chicken that is thrown into the slow cooker with a few other ingredients. They are an easy meal for super busy days and they are perfect for any day of the week!
This particular recipe I came up with has very few ingredients – chicken, pesto, and chicken stock – that go into the slow cooker. This is the definition of a “dump and go” meal!
After the chicken has cooked all day (and the house smells amazing), it is time to shred the chicken!
I usually just use two forks to shred my chicken, but I have heard you can also use a mixer. I have never tried it, just because using forks is quick enough for me and it requires less equipment.
Once the chicken is ready, it’s time to eat! I like to lightly toast the bread with mozzarella cheese in our toaster oven, but you can broil or toast it in the oven too. Of course, you can skip this step completely.
Spoon the shredded chicken onto the sliced bread with the cheese…
And serve your sandwiches with marinara sauce to dip in – they actually sell individual serving cups online to make that super easy and appeal to kids. You can eat leftovers (if there are any!) on more sandwiches or even on pizza! Such a fantastic sandwich!
Pesto Chicken Sandwiches
Ingredients
- 2 to 3 chicken breasts, frozen is fine
- 1 8 oz jar pesto (about 1 cup)
- ½ cup chicken stock
- steak rolls or buns
- mozzarella cheese, sliced
- marinara sauce
Instructions
- Spray the slow cooker with nonstick spray. You may also want to use a slow cooker liner to make clean up easier.
- Place the chicken breasts in the slow cooker.
- Pour the pesto and chicken stock over the chicken.
- Secure the cover on the slow cooker and allow to cook on low for 6 to 8 hours.
- Shred the chicken and mix well with any remaining sauce in the slow cooker.
- Slice the steak rolls in half, or separate the buns, and place them on a baking sheet. Add slices of mozzarella cheese as desired. Toast the bread with the cheese in a toaster oven or oven, if desired.
- Spoon the chicken onto the prepared bread with cheese.
- Serve with marinara sauce.
Delicious meal!
I am so glad you liked it too!