Pesto Chicken Sandwiches
Shredded chicken slow-cooked in pesto on a toasted roll with cheese... delicious!
Servings: 4 servings
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.
Notes
Leftovers are great on pizza!