Slow Cooker Chicken Philly Cheesesteaks
An easy, hands-off slow cooker dinner! Chicken, bell peppers and onions cook all day in a simple seasoned broth, then get shredded and piled onto toasted, cheesy hoagie rolls. Save the extra juice for dipping. Also makes a great freezer meal!
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.
Notes
To make it a freezer meal: Slice the bell peppers and onion, then add all of the chicken filling ingredients to a gallon-size freezer bag. Freeze for up to 3 months.
To cook from the freezer: For best results, thaw the bag overnight in the fridge, then cook on low for 4-6 hours until the chicken shreds easily. I usually cook it straight from frozen on low for 6 hours. Either way, make sure the chicken reaches 165°F before serving.