Shredded Chicken Sandwiches with Pesto Mayonnaise


Chicken thighs are slow cooked with red bell pepper and garlic, then shredded and served with pesto mayonnaise on a hoagie roll.

Prep Time:
10 mins
Cook Time:
8 hrs
Total Time:
8 hrs 10 mins
6 sandwiches


  • 8 (6 ounce) chicken thighs

  • 1 (12 ounce) jar roasted red peppers, drained and chopped

  • 3 tablespoons bottled minced garlic

  • ½ cup mayonnaise

  • 1 tablespoon pesto

  • 6 (6 inch) hoagie rolls, split lengthwise

  • 2 large tomatoes, sliced


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

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

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

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

  5. Serve with pesto mayonnaise and sliced tomatoes.

Cook's Note:

You can use fresh or frozen, thawed chicken thighs.

Nutrition Facts (per serving)

690 Calories
35g Fat
45g Carbs
46g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 690
% Daily Value *
Total Fat 35g 45%
Saturated Fat 8g 38%
Cholesterol 144mg 48%
Sodium 866mg 38%
Total Carbohydrate 45g 16%
Dietary Fiber 4g 13%
Total Sugars 6g
Protein 46g
Vitamin C 39mg 196%
Calcium 153mg 12%
Iron 5mg 29%
Potassium 537mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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