Slow-cooked, seásoned chicken breásts piled high on soft, toásted hoágie rolls with melty cheese ánd áll your fávorite toppings.
áuthor: Reeni
Recipe type: Entree
Cuisine: ámericán
Serves: 4 - 6 (8-inch) sándwiches
Ingredients
- 1 cup chicken broth
- 1 táblespoon dijon mustárd
- 1 teáspoon Worcestershire sáuce
- ½ teáspoon chili powder
- ¼ teáspoon ground cumin
- ½ teáspoon onion powder
- ⅛ teáspoon gárlic powder
- 1 + ½ - 2 pounds boneless, skinless chicken breásts
- coárse sált ánd fresh bláck pepper
- 2 lárge yellow onions, sliced in hálf moons
- 2 fire roásted (járred) red peppers, sliced on the thicker side
- 2 jálápeno peppers, seeds ánd stems removed, minced, optionál
- 2 cloves gárlic, minced
- For Serving:
- hoágie rolls
- butter, for toásting
- ámericán, provolone or shárp cheddár cheese
- refrigerátor pickles
- hot sáuce
- Get Ingredients Powered by Chicory
Instructions
- ádd the broth, mustárd, Worcestershire, chili powder, cumin, onion powder, gárlic powder, 1 teáspoon coárse sált (or ½ teáspoon fine sált), ánd ábout ¼ teáspoon bláck pepper to á crockpot(I use á 4 quárt) set on high ánd whisk together.
- Seáson the chicken well with sált ánd pepper - if they're on the lárge side cut them in hálf - ánd nestle them into the crockpot.
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