Description
These Slow Cooker Chicken Philly Sandwiches are packed with tender, juicy chicken, sautéed peppers, onions, and melted cheese, all served on a soft hoagie roll. A fuss-free meal that’s perfect for busy weeknights or game day gatherings!
Ingredients
Units
Scale
- 2 lbs (900 g) boneless, skinless chicken breasts
- 2 bell peppers (red, green, or yellow), thinly sliced
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 packet (1 oz or 28 g) Italian seasoning mix (or 1 tbsp homemade blend)
- 1/2 cup (120 ml) chicken broth
- 1 tbsp olive oil
- Salt and pepper, to taste
- 8 slices provolone cheese
- 6 hoagie rolls or sub rolls
Instructions
- Prepare the Slow Cooker:
- Place the chicken breasts in the bottom of the slow cooker. Sprinkle with Italian seasoning, salt, and pepper. Add the sliced peppers, onions, and minced garlic on top.
- Add the Broth:
- Pour the chicken broth over the ingredients to keep everything moist and flavorful.
- Cook:
- Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is fully cooked and tender.
- Shred the Chicken:
- Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker and mix with the peppers and onions.
- Assemble the Sandwiches:
- Preheat the broiler on your oven. Split the hoagie rolls and fill each with a generous portion of the chicken mixture.
- Top with a slice (or two) of provolone cheese. Place the sandwiches on a baking sheet and broil for 2-3 minutes, or until the cheese is melted and bubbly.
- Serve:
- Serve the sandwiches hot, with optional toppings like mayonnaise, mustard, or hot sauce if desired.
Notes
- For extra flavor, add mushrooms to the slow cooker with the peppers and onions.
- Substitute provolone cheese with mozzarella, Swiss, or pepper jack for variety.
- Leftover chicken can be stored in an airtight container in the fridge for up to 3 days.