Slow Cooker Tuscan Chicken Panini
Transform your weeknight dinners with this flavorful and comforting Slow Cooker Tuscan Chicken Panini, a fusion of rustic Italian flavors and effortless cooking. Tender shredded chicken, slow-cooked with garlic, Italian seasoning, and sun-dried tomatoes, creates a rich, savory base that pairs beautifully with fresh spinach and melted mozzarella. Nestled between crispy, olive oil-brushed ciabatta bread, this panini delivers a gourmet twist on a classic sandwich. Perfect for busy days, the slow cooker does the hard work while you enjoy a hands-on finale with a golden, grill-pressed finish. Ideal for lunch or dinner, this recipe is a must-try for lovers of easy slow-cooker meals and irresistible Italian-inspired sandwiches.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 cup Chicken broth
- 3 cloves Garlic cloves (minced)
- 2 teaspoons Dried Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Sun-dried tomatoes (julienned)
- 2 cups Fresh spinach leaves
- 1 cup Mozzarella cheese (sliced or shredded)
- 4 pieces Ciabatta bread (cut into panini-sized pieces)
- 2 tablespoons Olive oil
- 2 tablespoons Butter (optional, for crisping the bread)
Instructions
Place the chicken breasts in the slow cooker. Add chicken broth, minced garlic, Italian seasoning, salt, black pepper, and sun-dried tomatoes.
Cover and cook on low for 4 hours, or until the chicken is fully cooked and easily shreds with a fork.
Once the chicken is cooked, use two forks to shred it in the slow cooker, mixing it with the juices and sun-dried tomatoes.
Preheat a panini press or a large skillet over medium heat.
Slice the ciabatta bread into panini-sized pieces and lightly brush the outer sides with olive oil (or butter for extra crispiness).
On the bottom half of each ciabatta slice, layer shredded chicken, fresh spinach leaves, and mozzarella cheese.
Place the top halves of the bread onto the fillings to create a sandwich.
Cook the sandwiches on the panini press or in the skillet (pressing with a heavy object if using a skillet) until the bread is golden and crispy and the cheese is melted, about 4-5 minutes per side.
Slice each panini in half and serve warm. Enjoy your Slow Cooker Tuscan Chicken Panini!
Nutrition Facts
Calories |
692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 10.1 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 1561 mg | 68% | |
| Total Carbohydrate | 67.2 g | 24% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 9.8 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 211 mg | 16% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 935 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
