Slow Cooker Tuscan Chicken Panini - cooking recipe

Ingredients

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

Preparation

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