This is a simple sandwich, great for summer, because you don’t have to turn the oven on, or even use the griddle or stovetop.
Toss the ingredients in the crockpot in the morning, and 4-5 hours later, you can have a delicious lunch.
Crockpot Italian Chicken Sandwiches – Adapted from Shugary Sweets
- 4 Whole Wheat buns
- 2 Chicken Breasts
- 1 medium red bell pepper, diced finely
- 3 tsp. Italian seasoning
- 2 C fresh spinach (or 10-12 oz. frozen spinach)
- 2 garlic cloves, minced
- Extra sharp cheddar cheese
Place the chicken breasts into a lightly greased crockpot. Season with 3 tsp. Italian seasoning and 2 minced garlic cloves. Cover and cook on high for about 4 hours, until chicken reaches 180 degrees.
About 20 minutes before the chicken is done, finely dice up the bell peppers. Sauté them in a skillet until crisp-tender.
Shred the chicken using two forks or your mixer.
Add in the spinach and bell pepper and cook on high for 30 minutes.
Sprinkle or layer cheese over the top of half of your whole wheat bun. Top with chicken mixture.