Shredded Chicken 'n' Pepper Sandwiches Recipe

6

Ingredients

1 1/2 pounds chicken tenders
1 (1-pound) package frozen pepper stir-fry mix, thawed and drained
1/3 cup balsamic vinegar
2 tablespoons dark brown sugar
1 tablespoon olive oil
1/8 teaspoon salt
6 bagel squares (see Notes)
6 slices provolone cheese

Preparation

Step 1

Place chicken in 3-1/2 or 4-quart slow cooker; add pepper stir-fry.

Combine balsamic vinegar and next 3 ingredients in small bowl. Pour over chicken.

Cover and cook on HIGH setting 1 hour. Reduce heat to LOW setting, and cook 4 hours. Remove chicken from sauce, and shred into large pieces using 2 forks. Return chicken to pan juices. Spoon chicken and vegetables evenly onto bagel bottoms, using a slotted spoon. Top with cheese and bagel tops. Serve immediately.

Notes:
Feel free to toast bagel squares, if you'd like. And if you can't find 'em, just use sub rolls. Serve up the pan juices on side for dippin' these flavor-packed chicken sandwiches.