Cooking Instructions
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Step 1
Combine the
Chicken Tenders (905 g)
,
Jarred Roasted Red Peppers (2 jars)
,
Green Bell Peppers (2)
,
Onions (2)
,
Garlic (3 cloves)
,
Worcestershire Sauce (2 mL)
,
Beer (120 mL)
,
Chicken Stock (120 mL)
,
Ground Cumin (as needed)
,
Paprika (1 g)
,
Salt (3 g)
, and
Crushed Red Pepper Flakes (as needed)
in a large slow cooker.
Step 2
Turn it on low and let it all cook for 4 hours. Open the lid and shred the chicken, then let it cook for another 4 hours.
Step 3
Toast the
Steak Rolls (6)
and split each slice of
Sharp Cheddar Cheese (12 slices)
in half. Lay two halves of cheese along both the top and bottom of each roll, then fill each roll to the brim with the chicken mixture.
