Tuscan Chicken Sandwiches

Total Time
6hrs 10mins
Prep 10 mins
Cook 6 hrs

Chicken thighs slow cooked in a crockpot with garlic and roasted red pepper, then shredded, make up the base for this yummy sandwich! Serve on focaccia bread which is spread with a mixture of mayonnaise and pesto and top with tomato slices. This is to die for! Recipe courtesy of Pillsbury.

Ingredients Nutrition


  1. Place chicken thighs in a 3 to 4 quart slow cooker.
  2. Sprinkle with garlic, roasted red pepper strips and salt.
  3. Cover and cook on low setting for 6 hours.
  4. Just before serving, remove chicken from slow cooker and place on a large plate.
  5. Shred chicken with two forks, return to slow cooker and mix well.
  6. In a small bowl, combine mayonnaise and pesto and blend well.
  7. Cut focaccia into 6 wedges and split each wedge in half.
  8. Spread cut sides with mayonnaise mixture.
  9. With slotted spoon, place about 1/3 cup of chicken mixture onto bottom half of foccacia wedge.
  10. Top each with a tomato slice and top half of foccacia.
Most Helpful

4 5

These were good, I used bone-in thighs that I skinned before cooking, but I'm not so sure I would use thigh meat again. The pesto mayo made it a pretty greasy combination. I think chicken breast would be a lot nicer.

5 5

5 5

My family loved this, including my "picky" hubby. I also used both boneless, skinless chicken thighs & breasts, added more garlic & smoked cheddar to the sandwich. Thanks, Marie, for this recipe! It will be a regulsr in our house.