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
1. Place chicken thighs in 3 1/2 or 4-quart slow cooker. Sprinkle with garlic, roasted pepper strips and salt.
2. Cover; cook on Low setting for 6 to 7 hours.
3. Just before serving, remove chicken from slow cooker; place on large plate. Shred chicken with 2 forks; return to slow cooker and mix well.
4. 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.
Tammilee started blogging when her corporate job was moved out of state and she had to find a way to make ends meet. Tammilee is focused on providing great recipes, travel tips, coupon tips and real life inspiration for living a frugal lifestyle on Tammilee Tips.
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