Post by Debbie on Jun 16, 2012 18:31:52 GMT -5
1-3/4 pounds skinless, boneless chicken breast halves
1 14- to 16-ounce jar cheddar cheese pasta sauce
1 tablespoon Worcestershire sauce
1 large onion, halved crosswise and thinly sliced
6 pumpernickel or rye buns, split and toasted,
or
6 slices pumpernickel or rye bread, toasted and halved diagonally
4 slices bacon, crisp-cooked, drained, and crumbled (optional)
1 tomato, chopped (optional)
Kosher dill pickles (optional)
Cut chicken diagonally into 1/2-inch-thick slices; set aside.
In a 3-1/2- or 4-quart slow cooker, stir together pasta sauce and Worcestershire sauce.
Add onion and chicken slices.
Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours.
To serve, spoon chicken and sauce mixture over bun halves.
If desired, sprinkle with crumbled bacon and tomato.
Serve with dill pickles, if desired.
1 14- to 16-ounce jar cheddar cheese pasta sauce
1 tablespoon Worcestershire sauce
1 large onion, halved crosswise and thinly sliced
6 pumpernickel or rye buns, split and toasted,
or
6 slices pumpernickel or rye bread, toasted and halved diagonally
4 slices bacon, crisp-cooked, drained, and crumbled (optional)
1 tomato, chopped (optional)
Kosher dill pickles (optional)
Cut chicken diagonally into 1/2-inch-thick slices; set aside.
In a 3-1/2- or 4-quart slow cooker, stir together pasta sauce and Worcestershire sauce.
Add onion and chicken slices.
Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours.
To serve, spoon chicken and sauce mixture over bun halves.
If desired, sprinkle with crumbled bacon and tomato.
Serve with dill pickles, if desired.
