Wednesday, June 27, 2012

Slow Cooker Big and Spicy Chicken Hoagies


3 tablespoons Caribbean jerk seasoning
3 pounds boneless skinless chicken thighs
1 large red or green bell pepper, chopped
(1 1/2 cups)
1 large onion, chopped (1 cup)
1/2 cup Progresso® chicken broth (from 32-oz carton)
1/4 cup ketchup
8 hoagie buns (7 to 8 inches), split

1 Rub jerk seasoning generously over chicken. Place bell pepper and onion in bottom of 3 1/2- to 4-quart slow cooker. Place chicken over vegetables. Mix broth and ketchup in small bowl; pour over chicken.
2 Cover and cook on low heat setting 6 to 8 hours.
3 Remove chicken from cooker; place on cutting board. Shred chicken, using 2 forks. Return chicken to cooker and mix well. Using slotted spoon to remove chicken mixture from cooker, fill buns with chicken mixture. .If you like, reheat leftovers and serve in flour tortillas.

Serve this party-friendly sandwich with coleslaw and sliced fresh fruit for a complete meal.

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