Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 cup zesty Italian dressing
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1/2 tsp garlic powder
  • 4 brioche or ciabatta buns
  • 8 slices provolone cheese
  • 2 tbsp unsalted butter
  • 1 cup fresh arugula
  • 1/2 cup thinly sliced red onion

Instructions:

  1. Place the chicken thighs in the bottom of the slow cooker in a single layer.
  2. In a small bowl, whisk together the Italian dressing, tomato paste, oregano, red pepper flakes, and garlic powder until smooth.
  3. Pour the mixture over the chicken, ensuring every piece is coated.
  4. Cover and cook on Low for 8 hours or High for 6 hours until the chicken is tender.
  5. Remove the chicken to a large bowl and use two forks to shred the meat into bite-sized ribbons.
  6. Stir the shredded chicken back into the slow cooker juices to re-absorb the concentrated flavor.
  7. Sear the buns in butter and melt provolone cheese on them before adding the shredded chicken, arugula, and red onion.