Recipe Ingredients
- 2 pounds frozen boneless, skinless chicken breast
- 1 1/2 cups low-sodium chicken broth
- 1/2 (16-ounce) jar giardiniera, chopped, plus 1/2 cup giardiniera brine
- 1 small yellow onion, chopped
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 cloves garlic, minced
- 6 (8-inch) sub rolls, split and toasted
- 18 slices provolone cheese
- Jarred sliced pepperoncini peppers, for serving
Recipe Directions
- Combine chicken, broth, giardiniera, onion, oil, Italian seasoning, salt, pepper and garlic in a large slow-cooker. Cover and cook on low for 5 to 6 hours, or high for 3 to 4 hours, until chicken is tender and fully cooked. Shred chicken into bite-sized pieces using forks.
- Place 3 slices of cheese in each toasted roll. Top evenly with shredded chicken mixture. Garnish with pepperoncini, and serve.
