There’s something timeless about the satisfaction that comes from biting into a warm, toasted sandwich filled with savory ingredients. The smell of onions and peppers mingling with melting cheese evokes memories of street-side food trucks, ball games, or cozy kitchen meals. This version of the iconic Philly cheesesteak swaps out beef for juicy chicken, transforming it into a slow-cooked marvel that’s both comforting and incredibly easy to make.
Using the slow cooker allows the chicken to absorb all the seasoning and juices, ensuring that each bite is bursting with flavor. The bell peppers and onions soften into a sweet-savory mixture, and the melted provolone cheese ties everything together with gooey richness. Served on crisped hoagie rolls, these sandwiches offer a mouthwatering blend of textures and tastes.
Whether you’re cooking for your family or hosting friends, this recipe is a perfect crowd-pleaser. It requires minimal hands-on time and delivers maximum reward. You can even prep it earlier in the day, let it slow cook while you go about your routine, and assemble the sandwiches just before serving. It’s comfort food with a smart, modern twist—no grill or griddle needed, just flavorful ingredients and a bit of patience.
Slow Cooker Chicken Philly Sandwiches
Servings: 4 sandwiches
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 large onion, thinly sliced
- 2 bell peppers, thinly sliced or diced (use a mix of red, green, or yellow)
- 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
- Place chicken breasts in the slow cooker. Top with onion, bell peppers, garlic, oregano, thyme, salt, and pepper.
- Pour the chicken broth over the ingredients.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is fully cooked and tender.
- Remove the chicken and shred it with two forks. Return it to the slow cooker and stir to combine with the vegetables. Let it soak for another 10–15 minutes on low heat.
- Preheat your oven’s broiler.
- Slice the hoagie rolls and place them on a baking sheet. Toast under the broiler for 2–3 minutes until lightly browned.
- Load each bottom half with the chicken mixture. Top with two slices of provolone cheese.
- Return to the oven and broil for 1–2 minutes until the cheese melts.
- Add the top halves of the rolls, press gently, and serve warm.
Nutritional and Dietary Notes
This sandwich delivers a solid amount of protein thanks to the chicken and cheese. Bell peppers and onions offer antioxidants and a small fiber boost. Using low-sodium broth helps manage salt intake. To make it lighter, you can use whole wheat rolls, low-fat cheese, or even serve the mixture in lettuce wraps to cut down on carbs and calories.
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