Slow Cooker Italian Chicken Sandwiches
User Reviews
5
Slow Cooker Italian Chicken Sandwiches
Description
Slow Cooker Italian Chicken Sandwiches combine chicken thighs with tangy pepperoncini slices, jarred giardiniera, and Italian seasonings cooked slowly in broth. The chicken is first browned to develop a golden crust and render fat before transferring to the slow cooker with onions and spices. The slow cooking process tenderizes the chicken thoroughly while infusing it with robust, savory, and slightly spicy flavors from the pepperoncini and giardiniera.
The finished shredded chicken and onion mixture is served on hoagie buns with provolone cheese and additional giardiniera and pepperoncini slices, adding crunch and acidity to the sandwich. The layers of flavors and textures make a hearty sandwich suitable for lunch or dinner.
To keep this recipe gluten-free, substitute gluten-free buns, and for a dairy-free option, omit the cheese or use a vegan alternative. The sandwich filling can be kept warm in the slow cooker for serving convenience.
Ingredients
- 2 pounds chicken thigh boneless, skinless
- 1 teaspoon kosher salt
- black pepper freshly ground
- 2 tablespoons extra-virgin olive oil
- ½ yellow onion medium, sliced
- 1 ½ cups chicken broth low-sodium
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- black pepper freshly ground
- 8 ounces Pepperoncini slices, plus ⅓ cup of their brine
- 8 ounces giardiniera mild is best, chopped, drained and rinsed
- For serving:
- 8 hoagie buns
- provolone cheese slices
- giardiniera mild is best, chopped
- Pepperoncini slices
Instructions
- Season both sides of the chicken with salt and pepper.
- Warm olive oil in a dutch oven or large deep skillet or braiser and place over medium-high heat. Once the oil is hot, add in the chicken and cook, undisturbed, until golden brown and fat starts to render and the thigh easily releases from the pan when moved, 4 to 5 minutes. Immediately nestle the onions in between the chicken thighs and cook, stirring as best as you can so they soak up some of the chicken fat. Once chicken is brown on one side, turn the chicken over and cook until golden brown on the other side, 4 to 5 minutes. Transfer the chicken and onions to the slow cooker.
- Sprinkle the seasonings all over the chicken and onions: italian seasoning, garlic powder and onion powder. Next add in the chicken broth, pepperoncini peppers, ⅓ cup of pepperoncini brine and the drained giardiniera. Gently stir mixture with a wooden spoon. Cover and turn the crockpot to low for 6 to 8 hours or high for 3 to 4 hours. Use a slotted spoon or tongs to transfer the chicken to a sheet pan and shred with two forks. Add the shredded chicken and juices back to the slow cooker and gently stir. Turn the slow cooker to warm.
- Preheat the oven to 375 degrees F. Split the hoagie buns open, place on a baking sheet and toast in the oven for 5 minutes until slightly golden on the edges. Next, add cheese to the bottom of the hoagie (the cheese will melt in the warm bun and with the hot meat mixture on top.), then fill with the shredded chicken and top with pepperoncini and extra giardiniera! Enjoy!
Notes
- Use gluten-free buns to make the sandwiches gluten-free.
- Omit provolone cheese or use vegan cheese slices for a dairy-free version.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8sandwiches
Amount Per Serving
Calories 509 kcal
% Daily Value*
| Serving | 1sandwich (with toppings) | |
| Calories | 509cal | 25% |
| Carbohydrates | 46.7g | 16% |
| Protein | 38g | 76% |
| Fat | 18.3g | 28% |
| Saturated Fat | 7.5g | 38% |
| Fiber | 3g | 12% |
| Sugar | 2.8g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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