Description
These Slow Cooker Chicken Philly Sandwiches are a delicious twist on the classic Philly cheesesteak, with tender shredded chicken, sautéed bell peppers, onions, and mushrooms, topped with melted provolone cheese, all served on a toasted hoagie roll.
Ingredients
Scale
For the Sandwiches:
- 2 lbs boneless, skinless chicken breasts
- 2 green bell peppers, sliced
- 1 large onion, sliced
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 packet Italian dressing seasoning mix (about 0.7 oz)
- 1 tsp salt
- ½ tsp ground black pepper
- 6 hoagie rolls
- 6 slices provolone cheese
Instructions
- Prepare the Chicken Filling: Place chicken breasts in the slow cooker. Add bell peppers, onion, mushrooms, and garlic.
- Cook the Chicken: In a small bowl, whisk together chicken broth, Italian dressing seasoning mix, salt, and pepper; pour over chicken and vegetables. Cover and cook on low for 5–6 hours or high for 3–4 hours, until chicken is tender.
- Shred and Serve: Shred chicken directly in the slow cooker and stir to combine with vegetables and cooking juices. Spoon chicken mixture onto hoagie rolls, top each with a slice of provolone, and place under the broiler for 1–2 minutes until cheese is melted and bubbly. Serve warm.
Notes
- For extra flavor, toast hoagie rolls before filling.
- You can substitute mozzarella or Swiss cheese for provolone.
- Leftover filling works great over rice or as a quesadilla filling.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 430
- Sugar: 5 g
- Sodium: 910 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 95 mg
