Drunken Spanish Chicken Sandwiches

• 4 pounds Boneless, Skinless Chicken Breasts
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper
• 1 teaspoon Paprika
• 1/2 teaspoons Garlic Powder
• 6 ounces, weight Tomato Paste
• 6 ounces, fluid Beer
• 1 jar (about 6 Oz. Jar) Pimiento Stuffed Olives With Juice
• 8 whole Sourdough Rolls
• 1/4 cups Olive Oil
• 8 slices Provolone Cheese

1. Place chicken in a slow cooker.
2. Sprinkle with salt, pepper, paprika, and garlic powder.
3. Combine tomato paste and beer and pour over chicken.
4. Pour olives with their juice in on top.
5. Cook on low 7-9 hours.
6. Remove chicken and olives from slow cooker and shred, adding tomato sauce from slow cooker to taste.
7. Brush each sourdough roll with olive oil, pile high with pulled chicken and top with fresh provolone.
8. Delight in each and every bite!

chicken breasts, salt, pepper, paprika, garlic, pimiento, sourdough rolls, olive oil, provolone cheese

Taken from tastykitchen.com/recipes/main-courses/drunken-spanish-chicken-sandwiches/ (may not work)