These Slow Cooker Chicken Philly Sandwiches are the perfect combination of tender, flavorful chicken, sautéed peppers, and onions, all smothered in melted cheese and served on a soft hoagie roll. This easy recipe delivers all the classic flavors of a Philly cheesesteak in a lighter, more convenient chicken version.
Why You’ll Love This Recipe
- Perfect for busy days—prep and let the slow cooker do the work.
- A healthier twist on the classic Philly cheesesteak.
- Great for feeding a crowd or meal prepping for the week.
- Customizable with your favorite cheeses and toppings.
- Minimal hands-on time with a big flavor payoff.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs
- Green bell peppers
- Red bell peppers
- Yellow onion
- Garlic cloves
- Chicken broth
- Worcestershire sauce
- Italian seasoning
- Salt and pepper
- Hoagie rolls or sandwich buns
- Provolone cheese or mozzarella slices
Directions
Slow Cooker Chicken Philly Sandwiches
These Slow Cooker Chicken Philly Sandwiches are the perfect combination of tender, flavorful chicken, sautéed peppers, and onions, all smothered in melted cheese and served on a soft hoagie roll. This easy recipe delivers all the classic flavors of a Philly cheesesteak in a lighter, more convenient chicken version.
Why You’ll Love This Recipe
- Perfect for busy days—prep and let the slow cooker do the work.
- A healthier twist on the classic Philly cheesesteak.
- Great for feeding a crowd or meal prepping for the week.
- Customizable with your favorite cheeses and toppings.
- Minimal hands-on time with a big flavor payoff.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs
- Green bell peppers
- Red bell peppers
- Yellow onion
- Garlic cloves
- Chicken broth
- Worcestershire sauce
- Italian seasoning
- Salt and pepper
- Hoagie rolls or sandwich buns
- Provolone cheese or mozzarella slices
Directions
- Place the chicken breasts or thighs in the slow cooker.
- Add sliced bell peppers, onions, and minced garlic on top.
- Pour chicken broth and Worcestershire sauce over the mixture.
- Sprinkle with Italian seasoning, salt, and pepper.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and shreds easily.
- Shred the chicken with two forks, mixing it with the cooked peppers and onions.
- Toast hoagie rolls if desired, then spoon the chicken mixture onto the rolls.
- Top with provolone or mozzarella cheese, letting it melt before serving.
Servings and Timing
- Servings: Makes 4-6 sandwiches
- Prep Time: 10 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
Variations
- Spicy Kick: Add sliced jalapeños or red pepper flakes.
- Cheese Options: Try cheddar, Swiss, or pepper jack for a different flavor.
- Vegetarian Option: Substitute chicken with sliced mushrooms and zucchini.
- Gluten-Free: Use gluten-free buns or wraps.
- Make It Saucy: Mix in a bit of barbecue sauce or hot sauce for added flavor.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat the chicken mixture in a skillet over medium heat or in the microwave until warmed through. For best results, reheat the rolls separately to keep them from becoming soggy.
FAQs
1. Can I use frozen chicken in the slow cooker?
Yes, but it may take longer to cook. Be sure the chicken reaches an internal temperature of 165°F.
2. Can I make this recipe dairy-free?
Absolutely! Use a dairy-free cheese alternative or skip the cheese altogether.
3. What’s the best way to shred chicken?
You can use two forks, a stand mixer, or even your hands once the chicken cools slightly.
4. Can I add mushrooms to this recipe?
Yes, mushrooms are a great addition to enhance the umami flavor.
5. What kind of rolls work best?
Hoagie rolls, sandwich buns, or even ciabatta rolls are great options.
6. Can I cook this on the stovetop?
Yes, simmer the ingredients in a large skillet or Dutch oven until the chicken is cooked through and tender.
7. How can I make this lower in carbs?
Serve the chicken mixture over a bed of lettuce or in low-carb wraps.
8. Can I freeze the leftovers?
Yes, freeze the chicken mixture in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
9. Can I use other types of cheese?
Of course! Swiss, cheddar, or even gouda are delicious substitutes.
10. What sides go well with these sandwiches?
Try fries, coleslaw, potato chips, or a fresh salad.
Conclusion
- Place the chicken breasts or thighs in the slow cooker.
- Add sliced bell peppers, onions, and minced garlic on top.
- Pour chicken broth and Worcestershire sauce over the mixture.
- Sprinkle with Italian seasoning, salt, and pepper.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and shreds easily.
- Shred the chicken with two forks, mixing it with the cooked peppers and onions.
- Toast hoagie rolls if desired, then spoon the chicken mixture onto the rolls.
- Top with provolone or mozzarella cheese, letting it melt before serving.
Servings and Timing
- Servings: Makes 4-6 sandwiches
- Prep Time: 10 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
Variations
- Spicy Kick: Add sliced jalapeños or red pepper flakes.
- Cheese Options: Try cheddar, Swiss, or pepper jack for a different flavor.
- Vegetarian Option: Substitute chicken with sliced mushrooms and zucchini.
- Gluten-Free: Use gluten-free buns or wraps.
- Make It Saucy: Mix in a bit of barbecue sauce or hot sauce for added flavor.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat the chicken mixture in a skillet over medium heat or in the microwave until warmed through. For best results, reheat the rolls separately to keep them from becoming soggy.
FAQs
1. Can I use frozen chicken in the slow cooker?
Yes, but it may take longer to cook. Be sure the chicken reaches an internal temperature of 165°F.
2. Can I make this recipe dairy-free?
Absolutely! Use a dairy-free cheese alternative or skip the cheese altogether.
3. What’s the best way to shred chicken?
You can use two forks, a stand mixer, or even your hands once the chicken cools slightly.
4. Can I add mushrooms to this recipe?
Yes, mushrooms are a great addition to enhance the umami flavor.
5. What kind of rolls work best?
Hoagie rolls, sandwich buns, or even ciabatta rolls are great options.
6. Can I cook this on the stovetop?
Yes, simmer the ingredients in a large skillet or Dutch oven until the chicken is cooked through and tender.
7. How can I make this lower in carbs?
Serve the chicken mixture over a bed of lettuce or in low-carb wraps.
8. Can I freeze the leftovers?
Yes, freeze the chicken mixture in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
9. Can I use other types of cheese?
Of course! Swiss, cheddar, or even gouda are delicious substitutes.
10. What sides go well with these sandwiches?
Try fries, coleslaw, potato chips, or a fresh salad.
Conclusion
Slow Cooker Chicken Philly Sandwiches are an easy, flavorful meal perfect for busy nights or casual gatherings. With tender chicken, savory peppers and onions, and melted cheese, they’re sure to become a family favorite. Customize the recipe to suit your taste, and enjoy the delicious simplicity of slow-cooked goodness!
PrintSlow Cooker Chicken Philly Sandwiches
These Slow Cooker Chicken Philly Sandwiches are a delightful twist on the classic Philly cheesesteak. Juicy shredded chicken is slow-cooked with bell peppers and onions, then topped with melted provolone cheese and served on toasted hoagie rolls. It’s a simple and satisfying meal the whole family will love.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours
- Total Time: 6 hours 10 minutes
- Yield: 4 sandwiches 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 large onion, thinly sliced
- 2 bell peppers (red and green), thinly sliced
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1 cup low-sodium chicken broth
- 4 hoagie rolls
- 8 slices provolone cheese
Instructions
- Prepare the Ingredients:
- Place the chicken breasts in the bottom of the slow cooker.
- Add the sliced onion, bell peppers, and minced garlic on top of the chicken.
- Sprinkle the dried oregano, dried thyme, salt, and pepper evenly over the chicken and vegetables.
- Pour the low-sodium chicken broth over the ingredients in the slow cooker.
- Cook:
- Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.
- Shred the Chicken:
- Once cooked, remove the chicken breasts from the slow cooker and shred them using two forks.
- Return the shredded chicken to the slow cooker and mix well with the vegetables and juices.
- Assemble the Sandwiches:
- Preheat the oven to 350°F (175°C).
- Slice the hoagie rolls open and place them on a baking sheet.
- Fill each roll with the shredded chicken and vegetable mixture.
- Place two slices of provolone cheese on top of the chicken in each sandwich.
- Melt the Cheese:
- Place the sandwiches in the preheated oven and bake for about 5 minutes, or until the cheese is melted and bubbly.
- Serve:
- Remove the sandwiches from the oven and serve hot.
Notes
- For added flavor, consider toasting the hoagie rolls under the broiler before assembling the sandwiches.
- Feel free to add other vegetables like mushrooms or spinach for additional flavor and nutrition.
- Provolone is the classic choice, but you can also use mozzarella or pepper jack for a different twist.