Description
These Slow Cooker Chicken Philly Sandwiches are a flavorful and easy-to-make meal featuring tender shredded chicken cooked with bell peppers, onions, and spices. Served on toasted hoagie rolls with melted provolone cheese, they provide a delicious twist on the classic Philly sandwich using slow-cooked chicken for convenient prep and rich flavor.
Ingredients
Chicken and Vegetables
- 2 lbs boneless, skinless chicken breasts
- 1 onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
Seasonings and Liquids
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon smoked paprika (optional)
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- ½ cup chicken broth
- 1 tablespoon Worcestershire sauce
Sandwich Assembly
- 4-6 hoagie rolls
- Provolone cheese slices (or mozzarella/cheddar) as preferred
Instructions
- Prepare the Chicken: Add chicken breasts, sliced onion, red and green bell peppers, garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and black pepper to the slow cooker. Pour in chicken broth and Worcestershire sauce. 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: Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir thoroughly to combine with the flavorful cooking juices and vegetables.
- Assemble the Sandwiches: Slice the hoagie rolls lengthwise and toast them in the oven to your liking. Fill each toasted roll generously with the shredded chicken and pepper mixture, ensuring even distribution for each sandwich.
- Melt the Cheese: Place the assembled sandwiches under the oven broiler for 1-2 minutes, or until the provolone cheese melts and becomes bubbly and slightly golden.
- Serve: Remove from the broiler and serve the sandwiches hot for a comforting, hearty meal perfect for lunch or dinner.
Notes
- You can substitute the provolone cheese with mozzarella or cheddar as desired.
- Adjust the seasoning according to taste, especially the salt and black pepper.
- For a spicier kick, add some crushed red pepper flakes to the slow cooker mixture.
- Leftover chicken mixture keeps well refrigerated for up to 3 days and can be reheated for quick meals.
- To save time, prep the vegetables the night before or in the morning before starting the slow cooker.
