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Pesto Chicken Sandwiches

Yield: 6 to 8 sandwiches
Prep 30 mins Cook 4 hrs to 5 hrs  (low) or 2 to 2-1/2 (high), plus 30 minutes
Pesto Chicken Sandwiches
Ingredients
  • 1 teaspoon  dried Italian seasoning, crushed
  • 1/4 teaspoon  salt
  • 1/4 teaspoon  ground black pepper
  • 1 pound  skinless, boneless chicken breast halves
  • 1 large onion, thinly sliced
  • 8 ounces  mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 14 1/2ounce can diced tomatoes, undrained
  • 2 tablespoons  red wine vinegar
  • 1 medium zucchini or yellow summer squash, halved lengthwise and sliced 1/4 inch thick
  • 1 large red, yellow, and/or green sweet pepper, cut into strips
  • 1/3 cup  mayonnaise or salad dressing
  • 2 tablespoons  pesto
  • 1 12 inch loaf ciabatta bread, cut in half horizontally
  • Fresh basil leaves
Directions

1. In a small bowl combine Italian seasoning, salt, and black pepper. Sprinkle mixture evenly over all sides of chicken; rub into chicken with your fingers. Place chicken in a 3-1/2- or 4-quart slow cooker.

2. Add onion, mushrooms, and garlic. In a bowl combine tomatoes and vinegar; pour over chicken mixture in cooker.

3. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. If using low-heat setting, turn to high-heat setting. Stir in zucchini and sweet pepper. Cover and cook on high-heat setting for 30 minutes more.

4. Meanwhile, in a small bowl combine mayonnaise and pesto. Spread pesto mixture evenly over cut sides of bread.

5. Transfer chicken to a cutting board. Using a slotted spoon, spoon vegetable mixture onto bread bottom. Discard cooking juices. Thinly slice chicken. Arrange chicken slices over vegetables. Add basil and bread top. Cut loaf into 6 or 8 serving-size portions.

Nutrition Facts (Pesto Chicken Sandwiches)
  • cal. (kcal) 447,
  • Fat, total (g) 16,
  • chol. (mg) 50,
  • sat. fat (g) 3,
  • carb. (g) 48,
  • Monosaturated fat (g) 1,
  • Polyunsaturated fat (g) 7,
  • fiber (g) 5,
  • sugar (g) 6,
  • pro. (g) 27,
  • vit. A (IU) 1263,
  • vit. C (mg) 45,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 1,
  • Niacin (mg) 12,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (µg) 177,
  • Cobalamin (Vit. B12) (µg) 0,
  • sodium (mg) 830,
  • Potassium (mg) 593,
  • calcium (mg) 111,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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