Chicken Spiedie Sandwiches

Adapted from My Kitchen Cafe

I thought this recipe looked really good. Surprisingly, it was delicious!

1/2 cup olive oil
2 garlic cloves, finely minced
1/2 tablespoon dried basil (or 2 tablespoons fresh basil, finely chopped)
1/2 teaspoon dried oregano
2 teaspoons grated zest plus 1 tablespoon juice from one lemon
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon red pepper flakes
3 tablespoons mayonnaise
1 tablespoon red wine vinegar
4 boneless, skinless chicken breasts about 1 1/2 pounds
6 6-inch sub rolls, slit partially open lengthwise

Combine oil, garlic, basil, oregano, lemon zest, salt, pepper, and pepper flakes in a large bowl. Transfer 2 tablespoons oil mixture to separate bowl and whisk in mayonnaise, vinegar, and lemon juice; refrigerate. Sauce can be refrigerated, covered for 2 days. Put frozen or thawed chicken breasts in crockpot with remaining oil mixture. Cook on low for 6-8 hours. Remove chicken and shred. Place on sandwich roll. We added fresh spinach to our sandwich.