Shredded Chicken Sandwiches with Pesto Mayonnaise

Easy peasy chicken sandwiches! I love letting my crock pot do the work for me - and this recipe is no different. I started with a package of frozen thighs to make things even easier! Just dump it in the crock pot with your jarred red peppers, and garlic, with a touch of seasoning and let it do it's magic.

Shred the meat up, and add to a bun along with some pesto infused mayonnaise for a very tasty and filling meal any time. The meat mixture keeps well in the refrigerator too for leftovers. You can pile the chicken on the bottom half of the buns, top with some swiss or provolone (or take your pick flavor) cheese and toast it if you'd like too - because cheese is always a good answer! 

Shredded Chicken Sandwiches with Pesto Mayonnaise

Ingredients

2-3lbs chicken thighs (can be boneless or bone-in, skin-on, frozen or thawed will work)

1 (12-ounce) jar roasted red peppers, undrained

3 TBS bottled minced garlic

1/2 tsp salt, more to taste

1/4 tsp pepper, more to taste

½ cup mayonnaise 

1 TBS pesto

6 rolls, split in half

2 large tomatoes, sliced

Directions

1. Place chicken in the crockpot and dump the undrained roasted peppers (doesn't matter if they're chopped or not), and the minced garlic in over the chicken. Add 1/2 tsp of salt over the chicken and about 1/4 tsp black pepper. Set the crock pot to high for 4 hours, or until meat is fall apart tender. 
2. Remove bell peppers from crock pot and set in a bowl. Allow chicken thighs to cool until you can handle them on a cutting board. Discard any bones and skin. Place meat in the bowl with the bell peppers and use two forks to shred the meat. Taste. Add a touch of extra salt and pepper and stir in, if needed.
3. In a small bowl, combine the mayonnaise and the pesto, stirring to blend. 
4. Smear some of the pesto mayonnaise on the top half of the inside of the bun, and place about 1/3 - 1/2 cup of the chicken mixture (depending on the size of your bun) on the bottom half. Add a tomato slice, and top with the top half of the bun, and enjoy! 

Recipe adapted from Jennifer on AllRecipes