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Slow Cooker Big and Spicy Chicken Hoagies | by
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Slow Cooker Big and Spicy Chicken Hoagies



3 tablespoons Caribbean jerk seasoning

3 pounds boneless skinless chicken thighs

1 large red or green bell pepper, chopped (1 1/2 cups)

1 large onion, chopped (1 cup)

1/2 cup Progresso® chicken broth (from 32-oz carton)

1/4 cup ketchup

8 hoagie buns (7 to 8 inches), split




1. Rub jerk seasoning generously over chicken. Place bell pepper and onion in bottom of 3 1/2- to 4-quart slow cooker. Place chicken over vegetables. Mix broth and ketchup in small bowl; pour over chicken.


2. Cover and cook on low heat setting 6 to 8 hours.


3. Remove chicken from cooker; place on cutting board. Shred chicken, using 2 forks. Return chicken to cooker and mix well. Using slotted spoon to remove chicken mixture from cooker, fill buns with chicken mixture.



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Taken on September 1, 2004