Description

If you’re craving a comforting meal that practically cooks itself, these slow-cooked Italian chicken sandwiches are about to become a new favorite in your weekly rotation. Even when tomatoes aren’t at their peak, this recipe delivers a bright, tangy tomato flavor that tastes wonderfully fresh. Tender Italian-seasoned chicken slow simmers until it falls apart, then gets heaped onto crispy garlic bread with melty Provolone and a sprinkle of fragrant basil. It’s effortless, cozy, and unbelievably delicious.

Ingredients

Scale

1 ½ lbs boneless, skinless chicken breasts
½ cup Italian dressing (Newman’s Own works great)
2 tbsp tomato paste
1 tsp sugar
½ tsp salt
¼ tsp crushed red pepper flakes
1 (15 oz) can petite diced tomatoes, drained
¼ cup fresh basil, chopped
4 slices Provolone cheese
8 slices frozen garlic bread

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Instructions

Load the slow cooker.
- Add the chicken breasts into a 6-quart slow cooker. Scatter the drained diced tomatoes over the top.
Mix the seasoning blend.
- In a small bowl, whisk together the Italian dressing, tomato paste, sugar, salt, and red pepper flakes. Pour this mixture evenly over the chicken and tomatoes.
Cook low and slow.
- Cover and cook on LOW for about 6 hours, until the chicken is tender. Shred the meat right in the cooker, then switch the setting to WARM.
Prepare the garlic bread.
- Bake the frozen garlic bread according to the package instructions. During the final minute in the oven, lay a slice of Provolone onto four of the bread slices to melt.
Add the basil.
- Stir the chopped basil into the shredded chicken for a burst of freshness.
Assemble the sandwiches.
- Spoon a generous amount of the Italian chicken onto each cheesy garlic bread slice. Cap them with the remaining slices to build four hearty sandwiches. Serve warm and enjoy every bite.

Prep Time: 10 minutes
Cook Time: 6 hours
Category: Dinner

Nutrition

Calories: 764 kcal