Slow Cooker Tuscan Chicken Panini |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 4 |
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This recipe features slow-cooked chicken which is then used to make a panini sandwich. I clipped this recipe from Redbook magazine and hope to try it soon. This recipe uses chicken thighs, bone-in, but skinless. You can slow cook the chicken up to one day ahead and refrigerated. To grill the sandwich, a panini press, sandwich grill or a stovetop grill pan with a heavy skillet on top can be used. Ingredients:
1 1/2 teaspoons italian herb seasoning |
1 teaspoon smoked paprika |
1/2 teaspoon kosher salt |
1/2 teaspoon fresh ground black pepper |
6 skinless chicken thighs, trimmed of visible fat (2 1/2 pounds) |
1 tablespoon extra virgin olive oil |
1/2 cup dry white wine |
4 garlic cloves, flattened with side of knife |
4 pieces focaccia bread, halved horizontally (4 4-inch squares , about 1-inch thick, or 8 thick slices white bread) |
1 (15 ounce) jar roasted peppers, preferably red and yellow, drained |
4 ounces provolone cheese, sliced |
olive oil flavored cooking spray |
Directions:
1. For slow-cooked chicken, mix Italian seasoning, paprika, salt and pepper in a small cup.
2. Brush chicken with olive oil; rub seasoning mixture all over chicken.
3. Put wine and garlic in a 4 1/2 to 6 quart slow cooker; add chicken thighs in a single layer, bone side down.
4. Cover; cook on low-heat setting for 4 hours, or until fork tender.
5. Remove from cooker; let stand until cool enough to handle (chicken can be cooked up to 1 day ahead and refrigerated).
6. Remove bones; tear chicken into large pieces.
7. For the panini: Assemble sandwiches on focaccia with chicken, roasted peppers and provolone.
8. Spray sandwiches with olive oil cooking spray.
9. Grill sandwiches in a panini press or sandwich grill, or on a stovetop grill pan with a heavy skillet on top.
10. Grill sandwiches until bread is lightly toasted and cheese is melted, about 5 minutes.
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