Slow Cooker Italian Chicken Sandwiches

• 1 pound skinless boneless chicken breast halves
• 8 ounces fresh mushrooms sliced
• 2 garlic cloves minced
• 14 1/2 ounces diced tomatoes no-salt, undrained
• 2 tablespoons red wine vinegar
• 1 yellow summer squash
• 1 bell pepper large, cut into strips
• 1/3 cup light mayonnaise
• 2 tablespoons basil pesto purchased
• 1 flatbread 8 to 9 inch Italian, focaccia, halved horizontally
• 2 ounces provolone cheese shredded

1. In a small bowl, combine the Italian seasoning and black pepper. Using your fingers, rub spice mixture into all sides of chicken.
2. In a 3-1/2 or 4 quart slow cooker, combine chicken, onion, mushrooms and garlic. Pour undrained tomatoes and vinegar over mixture.
3. Cover and cook on LOW 4 to 5 hours or HIGH 2 to 2-1/2 hours.
4. If using LOW heat setting, turn to HIGH. Add in the squash and bell pepper. Cover; cook for 30 minutes more.
5. Meanwhile, in a small bowl, combine mayonnaise and pesto. Spread evenly over cut sides of flatbread. Transfer chicken to a cutting board. Thinly slice chicken. Arrange chicken slices on bottom half of bread. Using a slotted spoon, spoon vegetable mixture over chicken. Sprinkle with cheese. Add top half of bread. Cut into wedges. Cut sandwich into 8 equal sized servings.

chicken, mushrooms, garlic, tomatoes, red wine vinegar, bell pepper, light mayonnaise, basil pesto, provolone cheese

Taken from www.yummly.com/recipe/Slow-Cooker-Italian-Chicken-Sandwiches-1017616 (may not work)