Good Evening! It is starting to be REALLY chilly here in the Midwest. With the time change it is almost dark at 4:30, but truth be told, I don't really mind it. I mean, winter is supposed to be dark and snowy right? It isn't like I need it to be light until 9 to be out grillin' up a hog with the neighbors ya know? Anyway, how do you feel about the time change?
As most of you know, I used to absolutely despise the slow cooker. I think I am reformed, sort of. I realize and understand many of you depend on them to feed your families great meals in such a busy world. I am slowly grasping it, and possibly loving it. To me slow cookers were to keep chili hot on game day, or meatballs hot, on game day! HAHA. I have been experimenting and this recipe turned out really well. I loved it. A little zing, a lot of flavor, a buttered toasted roll, tons of melty cheese, I mean, "git outta heeeaaa". I hope you enjoy these subs as much as we did, and the second day, the leftovers went into a nice salad!
4.5 lbs. boneless chicken breasts or thighs (I used breasts)
1/2 cup Italian salad dressing
1T. dried Italian seasoning
1 tsp. dried oregano
1 tsp. onion powder
1 tsp. garlic salt
1/4 tsp. black pepper
Add all ingredients to your slow cooker EXCEPT the chicken. Whisk together. Now turn each piece of chicken in the liquid mixture as you add it in. Turn your slow cooker to low for 5-6 hours or high for 3 hours. You can shred it or just piece it apart. Place on a toasted sub roll, use plenty of provolone and melt under your broiler. Add a couple of slices of tomato and holy YUM! A hit with my family! Please just don't forget the buttered and toasted roll and cheese please!
Enjoy this easy dinner!