This Slow Cooker Chicken Philly Cheesesteak is a simple, hands-off dinner for busy nights. Just add everything to the slow cooker, let it cook, then shred the chicken and pile it onto toasted, hoagie rolls with provolone cheese. Don’t forget to save the extra juice from the slow cooker for dipping! It also makes an easy freezer meal, so you can prep it ahead and have dinner ready to go.
Why You’ll Love These Chicken Philly Cheesesteaks
- Hands-off: the slow cooker does all the work.
- Perfect for dipping: serve the extra juice from the slow cooker on the side for dipping, just like a French dip.
- Freezer meal friendly: prep it in a bag and freeze it for up to 3 months.
Ingredient Notes
- Chicken: 1 to 1 1/2 pounds of chicken breast is all you need for 6 sandwiches depending on how much meat you like on your sandwiches.
- Peppers and onion: 2 green bell peppers and 1 small onion, sliced.
- Seasonings: paprika, garlic powder, Italian seasoning, red pepper flakes, salt and pepper season the chicken as it cooks in the broth.
- For serving: hoagie rolls, butter and provolone cheese.
Tips for the Best Chicken Philly Cheesesteaks
- Shred the chicken right in the slow cooker once it’s tender and shreds easily.
- Toast the rolls first. Butter the hoagie rolls and toast them at 375°F for 6-8 minutes until lightly toasted.
- Cheese goes on the bread first. Add a slice of provolone to each toasted roll and pop them back in the oven until the cheese melts, then pile on the chicken.
- Save the juice! Serve the extra juice from the slow cooker on the side for dipping.
How to Make It a Freezer Meal
Slice the bell peppers and onion, then add all of the chicken filling ingredients raw to a gallon-size freezer bag. Freeze for up to 3 months for best results.
To cook: for best results, thaw the bag overnight in the fridge, then cook on low for 4-6 hours until the chicken shreds easily. I have also cooked it straight from frozen on low for 6 hours. Either way, make sure the chicken reaches 165°F before serving.
Looking for another easy Philly-inspired dinner? Try my Ground Beef Philly Cheesesteak Tortellini Bake!
Slow Cooker Chicken Philly Cheesesteaks
Ingredients
Chicken Filling
- 1-1 1/2 lbs chicken breast
- 1 small onion sliced
- 2 green bell peppers sliced
- 2 teaspoons paprika
- 1/4 teaspoon red pepper flakes
- 1 teaspoon garlic powder
- 1/2 cup chicken broth
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon pepper
For Serving
- 6 hoagie rolls
- butter for the rolls
- 6 slices provolone cheese
Instructions
- Slice the bell peppers and onion.
- Add all of the chicken filling ingredients to the slow cooker.
- Cook on low for 4-6 hours, until the chicken is tender and shreds easily. Shred the chicken right in the slow cooker.
- Slice the hoagie rolls, butter them and toast in the oven at 375°F for 6-8 minutes, until lightly toasted.
- Add a slice of provolone cheese to each roll and return them to the oven until the cheese is melted.
- Pile the shredded chicken, peppers and onions onto the cheesy rolls. Serve with the extra juice from the slow cooker for dipping.