SLOW COOKER ITALIAN CHICKEN SANDWICHES
These Slow Cooker Italian Chicken Sandwiches have a fresh tomato flavor even when tomatoes aren't in season. Slow cooked Italian-flavored chicken is piled high on toasty garlic bread with melted Provolone cheese and fresh chopped basil.
Provided by Foodtastic Mom
Categories Main Course
Time 6h10m
Number Of Ingredients 10
Steps:
- Place the chicken breasts in a 6-quart slow cooker. Pour the drained tomatoes on top of the chicken.
- In a small bowl, whisk together the Italian dressing, tomato paste, sugar, salt and red pepper flakes. Pour the mixture over the chicken and tomatoes.
- Put the lid on and cook on LOW for 6 hours. Shred the chicken and turn the slow cooker to WARM.
- Bake the garlic bread according to package directions. Place one piece of provolone cheese on each of four slices of bread during the last minute of baking time so the cheese can melt.
- Stir the fresh chopped basil into the shredded Italian chicken. Pile the chicken on top of the cheesy garlic bread slices. Top with the remaining garlic bread slices to make four sandwiches and serve.
Nutrition Facts : Calories 764 kcal, ServingSize 1 serving
SLOW-COOKER TUSCAN-STYLE CHICKEN SANDWICHES
Can't make it to a villa this year? Eat like you're at one with this pesto-bell pepper-tomato-chicken combo on slices of chewy focaccia bread.
Provided by Betty Crocker Kitchens
Categories Entree
Time 7h20m
Yield 6
Number Of Ingredients 8
Steps:
- Place chicken thighs in 3 1/2 or 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 bottom half of each focaccia wedge. Top each with tomato slice and top half of focaccia.
Nutrition Facts : Calories 460, Carbohydrate 33 g, Cholesterol 65 mg, Fat 3, Fiber 1 g, Protein 26 g, SaturatedFat 5 g, ServingSize 1 Sandwich, Sodium 920 mg, Sugar 2 g
SLOW COOKER CHICKEN SANDWICHES
Make and share this Slow Cooker Chicken Sandwiches recipe from Food.com.
Provided by BrendaM
Categories Lunch/Snacks
Time 8h5m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken pieces in crockpot (I usually remove the skin first).
- Sprinkle the garlic salt and onion soup mix over the chicken.
- Pour salad dressing and water over the chicken.
- Cover and cook for 7-8 hours.
- Remove chicken and cool slightly.
- Shred chicken from the bones,and return to crock pot.
- Serve on hamburger buns.
Nutrition Facts : Calories 293.3, Fat 12.7, SaturatedFat 3.4, Cholesterol 57.4, Sodium 602.3, Carbohydrate 23.7, Fiber 1.1, Sugar 3.7, Protein 19.8
SLOW-COOKER CHICKEN AND VEGETABLE TORTELLINI STEW
Try this hearty chicken tortellini stew slow cooked with beans and veggies.
Provided by Betty Crocker Kitchens
Categories Entree
Time 6h50m
Yield 6
Number Of Ingredients 14
Steps:
- Layer carrots, garlic, chicken, fennel and beans in 3 1/2- to 4-quart slow cooker. Sprinkle with salt and pepper. Pour broth and water over ingredients.
- Cover and cook on low heat setting 6 to 8 hours or until chicken is no longer pink in center.
- About 20 minutes before serving, stir tortellini, spinach, onions and basil into chicken mixture. Cover and cook on high heat setting 15 to 20 minutes or until tortellini are tender. Sprinkle individual servings with Parmesan cheese.
Nutrition Facts : Calories 325, Carbohydrate 34 g, Cholesterol 85 mg, Fiber 8 g, Protein 31 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 640 mg
SLOW-COOKER SOUTHWEST CHICKEN NACHOS
Next party, let guests scoop creamy single-serving southwest chicken nachos direct from the slow cooker. Black beans and peppers add flavor and color.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 4h45m
Yield 21
Number Of Ingredients 8
Steps:
- Place cheese, salsa, beans and chicken in 3- to 4-quart slow cooker.
- Cover and cook on Low heat setting 3 to 4 hours, stirring halfway through cooking, until cheese is melted and mixture is hot.
- Stir in sour cream dip and bell peppers. Increase heat setting to High. Cover and cook about 30 minutes or until mixture is hot. Serve over tortilla chips. Topping will hold on Low heat setting up to 2 hours; stir occasionally.
Nutrition Facts : Calories 230, Carbohydrate 20 g, Cholesterol 30 mg, Fiber 2 g, Protein 11 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 4 g, TransFat 0 g
EASY SLOW COOKER ITALIAN CHICKEN SANDWICHES
This is a easy 5 ingredient recipe that tastes like a million. Great served on a crusty roll, toasted with garlic butter and provolone cheese.
Provided by Cheryl B from Kanka
Categories Lunch/Snacks
Time 6h10m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingredients in order of listing in slow cooker, and cook on low for 6 hours.
- Remove breast meat from slow cooker and shred with two forks. Return shredded meat back to slow cooler to reheat in warm liquid. Serve on italian bread or rolls.
Nutrition Facts : Calories 96.1, Fat 2.3, SaturatedFat 0.6, Cholesterol 45.3, Sodium 343.6, Carbohydrate 0.8, Fiber 0.2, Sugar 0.2, Protein 16.8
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.
Provided by CookingONTheSide
Categories Lunch/Snacks
Time 4h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- For slow-cooked chicken, mix Italian seasoning, paprika, salt and pepper in a small cup.
- Brush chicken with olive oil; rub seasoning mixture all over chicken.
- Put wine and garlic in a 4 1/2 to 6 quart slow cooker; add chicken thighs in a single layer, bone side down.
- Cover; cook on low-heat setting for 4 hours, or until fork tender.
- Remove from cooker; let stand until cool enough to handle (chicken can be cooked up to 1 day ahead and refrigerated).
- Remove bones; tear chicken into large pieces.
- For the panini: Assemble sandwiches on focaccia with chicken, roasted peppers and provolone.
- Spray sandwiches with olive oil cooking spray.
- Grill sandwiches in a panini press or sandwich grill, or on a stovetop grill pan with a heavy skillet on top.
- Grill sandwiches until bread is lightly toasted and cheese is melted, about 5 minutes.
Nutrition Facts : Calories 283.6, Fat 15.1, SaturatedFat 6.4, Cholesterol 105.5, Sodium 558.3, Carbohydrate 2.9, Fiber 0.3, Sugar 0.5, Protein 27.9
TUSCAN-STYLE CHICKEN
I found this Italian-style chicken recipe in a magazine and tweaked it to my family's tastes. I have taken it to potlucks and served it at dinner parties and no one ever guesses that it's made in the slow cooker. I serve this chicken entree with crusty bread and spinach salad with lemon vinaigrette. -Mary Watkins, Little Elm, Texas
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a 5-qt. slow cooker, combine the first eight ingredients. Stir in 1/2 teaspoon Italian seasoning. Place chicken on top. Sprinkle with salt, pepper and remaining Italian seasoning. Top with olives., Cover and cook on low for 6-7 hours or until chicken is tender. Discard rosemary sprigs before serving.
Nutrition Facts :
SLOW COOKER BBQ CHICKEN SANDWICHES
Super easy BBQ chicken sandwiches that are tasty and budget friendly. Some coleslaw, garlic corn, and a pickle go great with these sandwiches. Or to save time, a bag of chips.
Provided by lndz123
Categories Chicken Sandwiches
Time 8h15m
Yield 6
Number Of Ingredients 3
Steps:
- Place chicken in a slow cooker and pour barbecue sauce over top.
- Cover and cook on Low until chicken is tender and can easily be pulled apart with a fork.
- Remove chicken breasts from the slow cooker. Separate meat and bones; discard bones. Shred chicken with a fork.
- Place chicken on buns with some extra sauce from the slow cooker.
Nutrition Facts : Calories 581.1 calories, Carbohydrate 30.5 g, Cholesterol 169.3 mg, Fat 24.7 g, Fiber 0.5 g, Protein 55.2 g, SaturatedFat 7 g, Sodium 1106.7 mg
SLOW-COOKER CHEESY WHITE CHICKEN LASAGNA
This "lazy" lasagna requires very little prep, cooks on Low for a few hours and it's ready to scoop and serve. It's a creamy, cheesy, delicious new dinner we can't stop thinking about.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h25m
Yield 6
Number Of Ingredients 11
Steps:
- Spray 4-quart slow cooker with cooking spray. Add lasagna noodles, chicken, onion, garlic, Alfredo sauce, chicken broth, basil, salt and pepper to slow cooker. Stir gently; stir in 1 cup of the cheese.
- Cover and cook on Low heat setting 1 1/2 hours; stir mixture thoroughly until pasta is covered in sauce. Cover; cook 1 1/2 hours longer or until pasta is tender.
- Gradually add spinach, carefully stirring to wilt; sprinkle with remaining 1/2 cup cheese. Increase to High heat setting; cover and cook 5 to 10 minutes or until cheese is melted.
Nutrition Facts : Calories 590, Carbohydrate 42 g, Cholesterol 135 mg, Fat 4, Fiber 2 g, Protein 30 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 2 g, TransFat 1 g
SLOW-COOKER BUFFALO CHICKEN RIGATONI
Bringing together everything you love about Buffalo chicken wings, this easy slow-cooker dish delivers a creamy pasta that's just as perfect for the family dinner table as it is for a game-day gathering.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h45m
Yield 6
Number Of Ingredients 11
Steps:
- Spray 5-quart slow cooker with cooking spray. Sprinkle chicken with celery salt, salt and pepper; arrange in slow cooker. Pour Buffalo sauce over chicken; stir in garlic. Cover; cook on High heat setting about 2 hours or until juice of chicken is clear when thickest part is cut (at least 165°F). Remove chicken and, using two forks, shred into bite-size pieces.
- Add cream cheese and Cheddar cheese to slow cooker; stir to combine. Cover; cook 15 minutes. Beat with whisk until cheeses have melted into sauce. Add rigatoni and shredded chicken; stir to combine. Cover; cook about 5 minutes or until hot. Garnish with blue cheese and green onions.
Nutrition Facts : Calories 690, Carbohydrate 52 g, Cholesterol 200 mg, Fat 3 1/2, Fiber 3 g, Protein 46 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 1130 mg, Sugar 2 g, TransFat 1 g
SLOW COOKER TUSCAN CHICKEN
When it's too hot to cook, throw this dinner in the slow cooker and wait for compliments. This rustic dish uses boneless, skinless chicken thighs, lots of seasonings, and pitted Castelvetrano olives. We really enjoy their brighter taste and color in this dish. The red pepper flakes just add a bit of zing to the sun dried tomatoes and good-for-you spinach in the sauce. Be sure to serve this with a crusty bread, so you can soak up all the tasty, creamy goodness!
Provided by Bibi
Categories Chicken Thighs
Time 4h15m
Yield 8
Number Of Ingredients 15
Steps:
- Spray the interior of the slow cooker with cooking spray, or use a plastic liner.
- Place chicken thighs in the bottom of the slow cooker and sprinkle with Italian seasoning, red pepper flakes, salt, and black pepper.
- Evenly layer sun-dried tomatoes and sliced olives over the seasoned chicken.
- Heat olive oil in a saucepan over medium heat. Add onion to the hot oil and cook until onions begin to get tender, 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute.
- Using a slotted spoon, transfer onions to the slow cooker and spread evenly over the sun-dried tomatoes.
- Return the skillet to medium heat and add cream, stirring until all the olive oil is incorporated and the sauce begins to bubble. Pour cream sauce evenly over the onions.
- Cover slow cooker and cook on High for 3 to 4 hours or Low for 6 to 7 hours if you prefer a longer cook time.
- Remove cooked chicken and vegetables to a serving platter. Add torn spinach to the sauce and cook until wilted, 3 to 5 minutes. Remove spinach from sauce with a slotted spoon and place on top of the chicken and vegetables.
- The sauce will be a bit thin. If you like a thicker sauce, pour into a small saucepan over medium heat. Combine 2 tablespoons cornstarch and 2 tablespoons water in a small bowl. Stir until all the lumps are gone, to create a slurry. Add slurry to the sauce and cook over medium-high heat, stirring constantly, until bubbly and thickened, 5 to 7 minutes.
- Spoon sauce and spinach over the dish and serve warm.
Nutrition Facts : Calories 407.2 calories, Carbohydrate 9 g, Cholesterol 164.7 mg, Fat 29.6 g, Fiber 1.8 g, Protein 27.3 g, SaturatedFat 12.7 g, Sodium 726.6 mg
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