Shredded Balsamic Chicken and Peppers

Created by: Carrie Robinson, Frugal Foodie Mama

Whether you are hosting a party at your house or attending a tailgate outside the stadium, everyone will be clamoring for these juicy and tender chicken sandwiches.

  • 4 chicken breasts, trimmed of fat
  • 1 packet Kroger Zesty Italian Salad Dressing & Marinade Mix
  • ½ cup Private Selection Balsamic Vinegar of Modena
  • ½ cup tomato sauce
  • 1 jar (12 oz.) Private Selection Grilled Piquillo Peppers, drained & rinsed
  • Kroger Low-Moisture Part-Skim Mozzarella Cheese Slices
  • Private Selection™ Potato Sandwich Rolls
  1. Spray the inside of a 6-quart slow cooker with cooking spray. Place the chicken breasts in a single layer in the bottom. Sprinkle the packet of Italian salad dressing mix evenly over the chicken breasts.
  2. In a small mixing bowl, whisk together the balsamic vinegar & tomato sauce. Pour over top of the chicken in the slow cooker and then top with the peppers.
  3. Cook on High for 4 hours. During the last 20 minutes of cooking, shred the chicken using two forks. Then toss well with the sauce in the slow cooker.
  4. Serve the shredded chicken and peppers with sandwich buns and slices of mozzarella cheese. Enjoy!


  • Try setting up a little sandwich bar with the buns and a few different types of cheese slices so everyone can make and top their sandwiches to their liking.

View Party Plan: Football Playbook