Shredded Chicken Sandwiches with Pesto Mayonnaise

Place chicken in the bottom of a slow cooker. Add roasted red peppers and garlic.

Cook on Low until chicken is no longer pink at the bone and the juices run clear, about 8 hours.

While the chicken is cooking, mix mayonnaise and pesto in a small bowl. Store in the refrigerator.

Shred chicken with 2 forks. Use a slotted spoon to put chicken and pepper mixture onto hoagie rolls.

Serve with pesto mayonnaise and sliced tomatoes.