Slow Cooker Tuscan Chicken Panini

This recipe features slow-cooked chicken which is then used to make a panini sandwich. I clipped this recipe from Redbook magazine and hope to try it soon. This recipe uses chicken thighs, bone-in, but skinless. You can slow cook the chicken up to one day ahead and refrigerated. To grill the sandwich, a panini press, sandwich grill or a stovetop grill pan with a heavy skillet on top can be used.

• Ready In: 4 hrs 20 mins
• Serves: 4

Ingredients

• Slow-Cooked Chicken

• 1 1⁄2 teaspoons  Italian herb seasoning
• 1  teaspoon  smoked paprika
• 1⁄2 teaspoon kosher salt
• 1⁄2 teaspoon fresh ground black pepper
• 6  skinless chicken thighs, trimmed of visible fat (2 1/2 pounds)
• 1  tablespoon extra virgin olive oil
• 1⁄2 cup dry white wine
• 4  garlic cloves, flattened with side of knife

• Panini

• 4  pieces focaccia bread, halved horizontally (4 4-inch squares , about 1-inch thick, or 8 thick slices white bread)
• 1 (15 ounce) jar  roasted peppers, preferably red and yellow, drained
• 4  ounces provolone cheese, sliced
•  olive oil flavored cooking spray

Directions

1. For slow-cooked chicken, mix Italian seasoning, paprika, salt and pepper in a small cup.
2. Brush chicken with olive oil; rub seasoning mixture all over chicken.
3. Put wine and garlic in a 4 1/2 to 6 quart slow cooker; add chicken thighs in a single layer, bone side down.
4. Cover; cook on low-heat setting for 4 hours, or until fork tender.
5. Remove from cooker; let stand until cool enough to handle (chicken can be cooked up to 1 day ahead and refrigerated).
6. Remove bones; tear chicken into large pieces.
7. For the panini: Assemble sandwiches on focaccia with chicken, roasted peppers and provolone.
8. Spray sandwiches with olive oil cooking spray.
9. Grill sandwiches in a panini press or sandwich grill, or on a stovetop grill pan with a heavy skillet on top.
10. Grill sandwiches until bread is lightly toasted and cheese is melted, about 5 minutes.