Ingredients for Slow Cooker Tuscan Chicken Panini
- Italian Herb Seasoning
- Smoked Paprika
- Kosher Salt
- Fresh Ground Black Pepper
- Skinless Chicken Thighs
- Extra Virgin Olive Oil
- Dry White Wine
- Garlic Cloves
- Focaccia Bread
- 1/2 cup roasted red peppers
- Provolone Cheese
- Olive Oil Flavored Cooking Spray
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How to Make Slow Cooker Tuscan Chicken Panini
- Preheat your slow cooker.
- In a small bowl, combine 1 teaspoon Italian seasoning, 1/2 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Brush 1.5 lbs bone-in, skinless chicken thighs with 1 tablespoon olive oil.
- Rub the seasoning mixture evenly over the chicken thighs.
- Pour 1/2 cup dry white wine and 2 cloves minced garlic into the slow cooker.
- Add the seasoned chicken thighs to the slow cooker in a single layer, bone-side down.
- Cover and cook on low for 4 hours, or until the chicken is fork-tender.
- Remove the chicken from the slow cooker and let it stand until cool enough to handle (about 15-20 minutes).
- Remove the bones from the chicken thighs.
- Tear the chicken into large pieces.
- Assemble the paninis: Spread softened butter or olive oil on focaccia slices and layer with the shredded chicken, 1/2 cup roasted red peppers (jarred is fine!), and 4 slices of provolone cheese.
- Lightly spray the outside of the sandwiches with olive oil cooking spray.
- Grill the paninis in a panini press or sandwich grill according to the manufacturer's instructions, or on a stovetop grill pan with a heavy skillet on top for 5-7 minutes, until the bread is golden brown and the cheese is melted and gooey.
- Slice in half and serve immediately. Enjoy your delicious Tuscan Chicken Panini!
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
2g
Fat
31g
Carbs
0g
