When it comes to comfort food, there's something truly satisfying about sinking your teeth into a hearty, flavorful sandwich. And if you're a fan of the classic Philly cheesesteak, then you're in for a treat with this Slow Cooker Chicken Philly Sandwich recipe. Imagine tender, juicy chicken, sautéed peppers and onions, and gooey melted cheese, all tucked between a soft, toasted bun. It's a mouthwatering combination that will make your taste buds dance with delight.
This recipe is not only delicious, but it's also incredibly easy to make. The slow cooker does most of the work, infusing the chicken with flavor and ensuring it turns out incredibly tender. So why not save this recipe and give it a try? Whether you're looking for a fuss-free weeknight dinner or a crowd-pleasing dish for a gathering, these Slow Cooker Chicken Philly Sandwiches are sure to satisfy your cravings and leave you wanting more.
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Slow Cooker Chicken Philly Sandwiches
Ingredients:
2 pounds boneless, skinless chicken breasts
1 large onion, thinly sliced
2 bell peppers, thinly sliced or diced (mix of red/green/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
1 large onion, thinly sliced
2 bell peppers, thinly sliced or diced (mix of red/green/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 the chicken breasts in the slow cooker. Add the sliced onion, bell peppers, minced garlic, dried oregano, dried thyme, salt, and black pepper.
Pour the chicken broth over the ingredients in the slow cooker.
Pour the chicken broth over the ingredients in the slow cooker.
Cover the slow cooker and cook on low heat for 6-8 hours or high heat for 3-4 hours, until the chicken is cooked through and tender.
Once the chicken is cooked, remove it from the slow cooker and shred it using two forks.
Return the shredded chicken to the slow cooker and stir it into the onion and pepper mixture, allowing it to soak up the flavors for an additional 10-15 minutes on low heat.
Meanwhile, preheat your oven to broil.
Slice the hoagie rolls in half lengthwise and place them on a baking sheet.
Toast the rolls in the oven for 2-3 minutes, or until they are lightly browned.
Remove the rolls from the oven and evenly distribute the shredded chicken, onion, and pepper mixture on the bottom halves of the rolls.
Top each sandwich with two slices of provolone cheese.
Place the sandwiches back in the oven under the broiler for 1-2 minutes, or until the cheese is melted and bubbly.
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Remove the sandwiches from the oven, cover them with the top halves of the rolls, and serve immediately.