1 loaf bread split french cut into 8 pieces, partially (24 inch)
0.5 cup 1/2 cup kraft zesty italian dressing italian kraft
0.3 cup parmesan cheese grated kraft
16 oz roasted peppers red undrained
Equipment
slow cooker
Directions
Drain peppers, reserving 1/4 cup liquid.
Place meat in slow cooker; top with peppers, reserved liquid and dressing. Cover with lid.
Cook on LOW 6 to 8 hours (or on HIGH 4 to 6 hours).
Remove meat from slow cooker, reserving peppers and 1-1/2 cups liquid in cooker. Discard excess liquid. Shred meat with 2 forks; return to cooker. Stir in cheese.
