Tuscan Chicken Sandwiches - cooking recipe

Ingredients

1 1/4 lbs boneless skinless chicken thighs (about 6)
2 cloves garlic, minced
1/2 cup roasted red pepper, cut into bite sized strips (from a jar)
1/2 teaspoon salt
1/4 cup mayonnaise
3 tablespoons purchased pesto sauce
1 focaccia bread (10\")
6 slices tomatoes

Preparation

Place chicken thighs in a 3 to 4 quart slow cooker.
Sprinkle with garlic, roasted red pepper strips and salt.
Cover and cook on low setting for 6 hours.
Just before serving, remove chicken from slow cooker and place on a large plate.
Shred chicken with two forks, return to slow cooker and mix well.
In a small bowl, combine mayonnaise and pesto and blend well.
Cut focaccia into 6 wedges and split each wedge in half.
Spread cut sides with mayonnaise mixture.
With slotted spoon, place about 1/3 cup of chicken mixture onto bottom half of foccacia wedge.
Top each with a tomato slice and top half of foccacia.