On today’s episode of Lauren’s Crock Pot, we have this little recipe I recently found online. I was drawn to it because once again, it calls for minimal ingredients. I’m not certain if I mentioned this before, but I do not eat red meat. I eat turkey, chicken, and fish, so those are the only meats you’ll find me blogging about.
Since I cook a lot of chicken, I wanted to try something a little different from what I’ve been making lately. The thing that I was drawn to about this recipe was that it was a sandwich. It suggested putting mozzarella cheese as a toping, so that’s what I did, but you could do whatever your favorite is!
One day I’ll blog about a meal that I make that doesn’t involve the crock pot, but today is not that day.
Crock Pot Italian Chicken Sandwiches
2-3 large chicken breasts
14.5oz can fire roasted tomatoes
2 tablespoons basil pesto
pinch of salt
shredded mozzarella cheese
Put chicken, fire roasted tomatoes, basil pesto, and salt into crock pot. Stir ingredients until chicken is coated. Cook on low for 6-8 hours (mine was done around 7). Serve on your favorite roll with shredded cheese. Enjoy!