Italian style pulled chicken made in the slow cooker then served on Italian sub rolls with lettuce, tomato, red onion, pepperoncini, and provolone cheese.
Heat the oil in a dutch oven or large saute pan over medium-high heat.
Pat the chicken thighs dry with paper towels then generously season with salt and pepper. Sear the chicken thighs, in batches if necessary, in the hot oil until well browned, about 4 minutes per side. Transfer the chicken to a 5 to 6 quart slow cooker.
Keep the heat on the stove set to medium-high. Add the onion and bell pepper to the dutch oven and cook, stirring occasionally, until vegetables are softened, about 5 minutes.
Stir the water, oregano, garlic, rosemary, sage, thyme, and 1/4 tsp salt in with the onions and peppers. Use a wooden spoon to scrape the bottom of the dutch oven to release any stuck on bits then scrape the mixture into the slow cooker over top of the chicken thighs.
Cover the slow cooker and cook on LOW for 6 to 7 hours or until chicken is tender and falling off the bone.
Transfer the chicken to a plate and shred using two forks, discarding the skin and bones. Return the shredded chicken to the slow cooker and stir to combine. Season with salt and pepper to taste.
Serve the shredded chicken on the rolls with the provolone, lettuce, onion, tomato, and pepperoncini.
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