Ingredients

• 1.25 lbs chicken breast
• 2 sliced bell peppers
• 1 large red onion, sliced
• 1 clove minced garlic
• 2 tsp Country Crock, light
• 1/2 tsp salt, pepper to taste
• 2 tbsp. Worcestershire Sauce
• 5 slices Sargento thin sliced provolone cheese
• French Steak Rolls – Wal-Mart Bakery (mini hoagie rolls) 100 calories each

Preparation

1. Instant Pot:  Cook chicken breast with 1/2 cup of water on high pressure for 24 minutes, drain liquid, and shred.
2. Add seasonings, country crock, sliced vegetables, and 1/4 cup of water.  Cook on high pressure for five minutes.
3. Slice rolls and top with meat, veggies, and cheese.
4. Crock Pot:  Combine all ingredients with 1/4 cup of water and cook on low for two to five hours, depending on your crock pot.  Shred chicken.  Assemble sandwiches.

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