slow cooker italian chicken sandwiches

By Ambitious Kitchen · 300 min

Ingredients

Instructions

1. Season both sides of the chicken thighs with salt and pepper.
2. Heat olive oil in a Dutch oven or large deep skillet over medium-high heat. Add the chicken and cook undisturbed for 4 to 5 minutes, until golden and the thigh releases easily from the pan. Scatter the onions between the thighs and stir them in the fat. Turn the chicken and brown the other side for 4 to 5 minutes. Transfer the chicken and onions to the slow cooker.
3. Sprinkle the Italian seasoning, garlic powder and onion powder over the chicken and onions. Add the chicken broth, pepperoncini slices, 1/3 cup of pepperoncini brine and the drained giardiniera, and gently stir with a wooden spoon.
4. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Transfer the chicken to a sheet pan and shred it with two forks. Return the shredded chicken and juices to the slow cooker, stir gently and set to warm.
5. Preheat the oven to 375°F (190°C). Split the hoagie buns, place them on a baking sheet and toast for 5 minutes, until the edges are slightly golden.
6. Put cheese on the bottom half of each bun, then add the shredded chicken and top with pepperoncini and extra giardiniera.

Summarized from Ambitious Kitchen's video. Watch it for the details.

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OnionCheeseChicken thighProvolone cheesePepperoncini