A delightful twist on a classic panini, featuring tender slow-cooked chicken and flavorful focaccia.
Combine the Italian seasoning, smoked paprika, salt, and pepper in a small bowl.
Mixing the spices beforehand ensures an even distribution of flavors.
Rub the chicken thighs with olive oil and then coat them with the seasoning mix.
Using your hands to rub the seasoning ensures it adheres well to the chicken.
Place the chicken thighs in the slow cooker along with the white wine and garlic cloves.
Arrange the chicken in a single layer for even cooking.
Cook on low heat for 4 hours until the chicken is tender and easily shredded.
Avoid opening the slow cooker lid during cooking to maintain consistent heat.
Shred the cooked chicken into large pieces once it has cooled slightly.
Use two forks to shred the chicken easily.
Assemble the sandwiches by layering the shredded chicken and provolone cheese on focaccia bread.
Ensure the cheese is evenly distributed for a consistent melt.
Spray the outside of the sandwiches with olive oil cooking spray.
Spraying the bread ensures a crispy and golden exterior.
Grill the sandwiches in a panini press until the bread is toasted and the cheese is melted.
Pressing the sandwiches firmly helps achieve a uniform texture.
Serve the sandwiches warm and enjoy.
Pair with a side salad or soup for a complete meal.
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