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Slow Cooker Chicken Philly Cheesesteak
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Ingredients:
| 2 lbs Boneless Skinless Chicken Breasts |
| 1 Cup Chicken Broth |
| 1 Tsp Salt |
| 1/2 Tsp Pepper |
| 1 Tsp Garlic Powder |
| 1 Tsp Paprika |
| 2 Bell Peppers, any color, sliced |
| 1 Large White Onion, sliced |
| 2 Cups Mushrooms, sliced |
| Hoagie Rolls, for serving |
| Swiss Cheese, sliced, for serving |
Directions:
- Place the chicken breasts in the slow cooker. Sprinkle the salt, pepper, garlic powder, and paprika over the top. Add the chicken broth. Close the lid and cook on LOW for 4-5 hours.
- Add the bell peppers, onion, and mushrooms. Close the lid 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. Put the shredded chicken back in the slow cooker and stir to combine.
- Preheat the oven to 250 degrees F. Slice open the hoagie rolls. Add the chicken mixture and top with Swiss cheese. Bake until the cheese is melted, and the bread is lightly toasted, about 5-7 minutes.
- Remove from the oven and serve immediately. Enjoy!
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