Slow Cooker Tuscan Chicken Panini

• Slow-Cooked Chicken
• 1 1/2 teaspoons Italian herb seasoning
• 1 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 6 skinless chicken thighs, trimmed of visible fat (2 1/2 pounds)
• 1 tablespoon extra virgin olive oil
• 1/2 cup dry white wine
• 4 garlic cloves, flattened with side of knife
• Panini
• 4 pieces focaccia bread, halved horizontally (4 4-inch squares , about 1-inch thick, or 8 thick slices white bread)
• 1 (15 ounce) jar roasted peppers, preferably red and yellow, drained
• 4 ounces provolone cheese, sliced
• olive oil flavored cooking spray

1. For slow-cooked chicken, mix Italian seasoning, paprika, salt and pepper in a small cup.
2. Brush chicken with olive oil; rub seasoning mixture all over chicken.
3. Put wine and garlic in a 4 1/2 to 6 quart slow cooker; add chicken thighs in a single layer, bone side down.
4. Cover; cook on low-heat setting for 4 hours, or until fork tender.
5. Remove from cooker; let stand until cool enough to handle (chicken can be cooked up to 1 day ahead and refrigerated).
6. Remove bones; tear chicken into large pieces.
7. For the panini: Assemble sandwiches on focaccia with chicken, roasted peppers and provolone.
8. Spray sandwiches with olive oil cooking spray.
9. Grill sandwiches in a panini press or sandwich grill, or on a stovetop grill pan with a heavy skillet on top.
10. Grill sandwiches until bread is lightly toasted and cheese is melted, about 5 minutes.

chicken, italian herb seasoning, paprika, kosher salt, fresh ground black pepper, chicken, extra virgin olive oil, white wine, garlic, panini, focaccia bread, peppers, provolone cheese, olive oil

Taken from www.food.com/recipe/slow-cooker-tuscan-chicken-panini-289116 (may not work)