Description

These Slow Cooker Spicy Italian Chicken Sandwiches are a perfect blend of tender, juicy chicken cooked low and slow with hot cherry peppers, garlic, and herbs. Finished with melted cheese, a homemade roasted garlic sun-dried tomato aioli, and fresh greens on toasted ciabatta rolls, this easy sandwich recipe packs vibrant Italian flavors with minimal effort.

Ingredients

Main Ingredients

2 pounds boneless, skinless chicken breasts
1 small yellow onion, sliced
1 teaspoon garlic powder
1 teaspoon dried oregano
1 dried bay leaf
12 ounce jar hot cherry peppers, sliced (undrained)
4 tablespoons butter
8 ciabatta rolls
8 cheese slices (provolone, mozzarella, or your choice)

Optional and Additional Ingredients

Greens such as arugula, chopped romaine, or spinach (optional)
Roasted Garlic Sun-Dried Tomato Aioli (recipe or store-bought)

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Instructions

Prepare the Slow Cooker: Place the chicken breasts, sliced yellow onion, garlic powder, dried oregano, and dried bay leaf into the slow cooker. Pour the entire jar of hot cherry peppers with its liquid over the chicken. Cut the butter into four tablespoons and distribute evenly on top.
Cook the Chicken: Cover and cook on low for 4 to 6 hours, or until the chicken reaches an internal temperature of 165°F (74°C) using a meat thermometer. While the chicken cooks, prepare the Roasted Garlic Sun-Dried Tomato Aioli if making homemade.
Shred the Chicken: Once cooked, remove the chicken and shred it using forks. Combine the shredded chicken with the cooked onions and hot cherry peppers in the slow cooker. Use a slotted spoon or tongs to transfer the chicken mixture, allowing excess juices to drip off before assembling the sandwiches.
Toast the Rolls and Assemble: Slice the ciabatta rolls and toast them in the oven or under a broiler until golden. Layer each roll with a slice of cheese, a generous spread of the aioli, the spicy shredded chicken mixture, and optional greens. Serve immediately and enjoy!

Notes

For spicier sandwiches, add some of the hot cherry pepper liquid to the chicken when assembling.
Make the aioli ahead of time and refrigerate for enhanced flavor.
Use provolone or mozzarella cheese for the best melty texture.
Leftover shredded chicken can be refrigerated for up to 3 days.
Optional greens add a fresh, peppery contrast to the spicy chicken.