Ingredients
1 1/4
lb. (about 6) boneless skinless chicken thighs
2
garlic cloves, minced
1/2
cup roasted red bell pepper (from a jar), cut into bite-sized strips
1/2
teaspoon salt
1/4
cup mayonnaise
3
tablespoons purchased pesto
1
(10-inch) focaccia (Italian flat bread)
6
slices tomato
Preparation
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.
