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Slow Cooker Chicken Philly Cheesesteak Sandwiches are loaded with tender chicken, bell peppers, and onions, piled high on a hoagie roll and covered in melted cheese. It’s a tasty meal that’s easy to make! I think it’s perfect on a cold winter night or on a busy weekend because your slow cooker is doing most of the work.
The recipe can be found here.
Start by placing the chicken in a slow cooker. I recommend using boneless skinless chicken breasts but if you prefer to use chicken thighs, make sure to trim some of the fat off first. Sprinkle with salt, pepper, garlic powder, and paprika. Season to taste. I tend to add more garlic powder because we love the flavor.
Pour the chicken broth over the top and cover. Cook on LOW for 4-5 hours. Add the bell peppers, onions, and mushrooms. Cover and cook on LOW for an additional 1 ½ – 2 hours or until the chicken reaches an internal temperature of 165 degrees F.
Remove the chicken to a cutting board and use 2 forks to shred the chicken. Remove any bones if you didn’t use boneless chicken breasts. Add the chicken back to the slow cooker and stir to combine.
Preheat the oven to 250 degrees F and line a baking sheet with parchment paper. Slice open the hoagie rolls. You should have enough to make 4-6 sandwiches, depending on how high you pile the filling! Add the chicken mixture to each hoagie and top with Swiss or provolone cheese. Bake until the bread is lightly toasted, and the cheese is melted, about 5-7 minutes. Remove from the oven and serve immediately while still hot. Enjoy!
The recipe can be found here.
We made these for dinner one night and had leftovers the second night. The chicken mixture held up well and tasted just as good day 2. It’s a spin on a classic Philly Cheesesteak sandwich but I hope you give it a try!
Happy Cooking!
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