Shredded Balsamic Chicken and Peppers

Whether you are hosting a party at your house or attending a tailgate outside the stadium, everyone will be clamoring for these juicy and tender chicken sandwiches.

Created by: Carrie Robinson, Frugal Foodie Mama

Ingredients

  • 4 chicken breasts, trimmed of fat
  • 1 packet Kroger® Zesty Italian Salad Dressing & Marinade Mix
  • 1/2 cup Private Selection™ Balsamic Vinegar of Modena
  • 1/2 cup tomato sauce
  • 1 jar (12 oz.) Private Selection™ Grilled Piquillo Peppers, drained & rinsed
  • Kroger® Low-Moisture Part-Skim Mozzarella Cheese Slices
  • Private Selection™ Potato Sandwich Rolls

Directions

  • Spray the inside of a 6-quart slow cooker with cooking spray. Place the chicken breasts in a single layer in the bottom. Sprinkle the packet of Italian salad dressing mix evenly over the chicken breasts.
  • In a small mixing bowl, whisk together the balsamic vinegar & tomato sauce. Pour over top of the chicken in the slow cooker and then top with the peppers.
  • Cook on High for 4 hours. During the last 20 minutes of cooking, shred the chicken using two forks. Then toss well with the sauce in the slow cooker.
  • Serve the shredded chicken and peppers with sandwich buns and slices of cheese. Enjoy!

Recipe Information

Ingredients

  • 4 chicken breasts, trimmed of fat
  • 1 packet Kroger® Zesty Italian Salad Dressing & Marinade Mix
  • 1/2 cup Private Selection™ Balsamic Vinegar of Modena
  • 1/2 cup tomato sauce
  • 1 jar (12 oz.) Private Selection™ Grilled Piquillo Peppers, drained & rinsed
  • Kroger® Low-Moisture Part-Skim Mozzarella Cheese Slices
  • Private Selection™ Potato Sandwich Rolls

Directions

  • Spray the inside of a 6-quart slow cooker with cooking spray. Place the chicken breasts in a single layer in the bottom. Sprinkle the packet of Italian salad dressing mix evenly over the chicken breasts.
  • In a small mixing bowl, whisk together the balsamic vinegar & tomato sauce. Pour over top of the chicken in the slow cooker and then top with the peppers.
  • Cook on High for 4 hours. During the last 20 minutes of cooking, shred the chicken using two forks. Then toss well with the sauce in the slow cooker.
  • Serve the shredded chicken and peppers with sandwich buns and slices of cheese. Enjoy!