:max_bytes(150000):strip_icc():format(webp)/9168469-ac837000ba3348cdab8c8425499a8ae7.jpg)
Ingredients
-
8 (6 ounce) chicken thighs
-
1 (12 ounce) jar roasted red peppers, drained and chopped
-
3 tablespoons bottled minced garlic
-
½ cup mayonnaise
-
1 tablespoon pesto
-
6 (6 inch) hoagie rolls, split lengthwise
-
2 large tomatoes, sliced
Directions
-
Place chicken in the bottom of a slow cooker. Add roasted red peppers and garlic.
-
Cook on Low until chicken is no longer pink at the bone and the juices run clear, about 8 hours.
-
While the chicken is cooking, mix mayonnaise and pesto in a small bowl. Store in the refrigerator.
-
Shred chicken with 2 forks. Use a slotted spoon to put chicken and pepper mixture onto hoagie rolls.
-
Serve with pesto mayonnaise and sliced tomatoes.
Cook's Note:
You can use fresh or frozen, thawed chicken thighs.
Nutrition Facts (per serving)
690 | Calories |
35g | Fat |
45g | Carbs |
46g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 690 | |
% Daily Value * | |
Total Fat 35g | 45% |
Saturated Fat 8g | 38% |
Cholesterol 144mg | 48% |
Sodium 866mg | 38% |
Total Carbohydrate 45g | 16% |
Dietary Fiber 4g | 13% |
Total Sugars 6g | |
Protein 46g | 93% |
Vitamin C 39mg | 43% |
Calcium 153mg | 12% |
Iron 5mg | 29% |
Potassium 537mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.