Chicken Philly Cheesesteak Crockpot
This chicken philly cheesesteak crockpot recipe gives you shredded chicken with peppers, onions and melted provolone. It piles into toasted hoagie rolls for an easy handheld dinner.
6
servings15
minutes5
hoursChicken breasts cook with peppers, onions and a flavorful broth, then shred and pile onto rolls under provolone. A lighter spin on the classic sandwich.
Ingredients
2 lb boneless skinless chicken breasts
2 green bell peppers, sliced
1 large yellow onion, sliced
8 oz sliced mushrooms
3 cloves garlic, minced
3/4 cup chicken broth
2 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tsp Italian seasoning
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
6 hoagie rolls, split
12 slices provolone cheese
Directions
- Put the onion, peppers, mushrooms and garlic in the bottom of a 6-quart slow cooker.
- Lay the chicken breasts on top.
- Whisk the broth, Worcestershire, soy sauce, Italian seasoning, garlic powder, salt and pepper. Pour over the chicken.
- Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours. The chicken should reach 165°F and shred easily.
- Shred the chicken with two forks right in the pot. Stir it into the vegetables and juices.
- Cook for 10 more minutes on HIGH so the meat absorbs the juices.
- Heat the broiler. Put the rolls on a sheet pan and toast the cut sides for 1 to 2 minutes.
- Fill each roll with chicken mixture, using a slotted spoon so rolls do not turn soggy.
- Top with two slices of provolone each and broil for 1 to 2 minutes until the cheese melts.
Notes
- Chicken thighs work too, and stay juicier. Add pepper jack for a spicy version. Store leftover filling for 4 days, separate from the rolls. It also makes a great topping for baked potatoes or rice bowls. Freeze the filling for up to 2 months.
Why chicken makes a good cheesesteak
Classic cheesesteak uses thin beef cooked fast on a griddle. This version swaps in chicken breasts and lets the slow cooker do the work. The peppers, onions and mushrooms release juices, and the chicken cooks in them until it shreds by itself.
Everything goes in the pot with no browning step. After about 4 to 5 hours on LOW, you shred the chicken, stir it into the juices, and fill rolls. It is a sandwich night that takes ten minutes of hands-on work. It is a lighter take on the original, and the chicken keeps the sandwich from feeling heavy while the melted cheese still delivers the comfort.
Ingredient notes
Chicken breasts: Two pounds of boneless, skinless breasts shred cleanly. Thighs also work and stay a little juicier.
Bell peppers and onion: Slice them thick, about a quarter inch. Thin slices disappear into the sauce, and thick ones keep some bite.
Mushrooms: Sliced white or cremini add earthy flavor. Skip them if your family is not a fan, and add more peppers instead.
Worcestershire and soy sauce: This pair gives the chicken a hearty, beefy depth. Taste before adding salt.
Provolone: Two slices per roll melt into a creamy layer. White American cheese is the other classic choice.
Garlic and Italian seasoning: Three cloves of garlic and a teaspoon of Italian seasoning give the chicken a hearty edge that stands in for the beef.
Tips for the best result
Use a slotted spoon: Fill the rolls with the drained mixture and spoon a little juice on the side for dipping. A soggy roll ruins the sandwich.
Toast the rolls: Two minutes under the broiler gives a crisp surface that holds up. Add the cheese and broil one more minute until bubbly.
The most common mistake is overcooking the chicken: Breasts turn dry fast. Check at 4 hours on LOW for 165°F, and once it shreds easily, stop. Return the meat to the juices for 10 minutes to soak them up. Shred the chicken while it is still hot, since cooled chicken pulls apart in chunky pieces rather than fine shreds.
Swaps and variations
Use pepper jack for a spicy version, or add a spoonful of cream cheese into the filling for a creamier texture. Serve the filling over rice or baked potatoes for a gluten-free dinner. A bit of hot giardiniera on top adds tang.
Thin-sliced raw chicken does not work. It overcooks and goes stringy in a slow cooker, so use whole breasts and shred them. Roasted red peppers or sliced banana peppers added at the end give the filling a tangy bite that works well with the cheese.
What to serve with it
Serve with kettle chips, a pickle spear and coleslaw, or oven fries. Set up a sandwich bar with rolls, cheese and the filling in the crock on WARM so everyone builds their own. A drizzle of garlic mayo or a bit of hot sauce on the roll adds a creamy kick that goes well with the peppers. Keep the filling warm in the cooker on WARM for up to two hours. It stays moist in its juices, which makes this a good plan for a casual dinner with kids who eat at different times.
Storing, freezing and reheating
Store the filling separately from the rolls in the fridge for up to 4 days. Reheat in a skillet or the microwave with a splash of broth so the chicken stays moist.
Freeze the filling in a bag for up to 3 months. Thaw overnight, then warm and serve on fresh toasted rolls with melted cheese. Keep the cheese and rolls fresh at serving time, since pre-assembled sandwiches turn soggy when stored.
Chicken Philly Cheesesteak Crockpot at a glance
- Prep time: 15 minutes
- Cooking time: 5 hours
- Servings: 6 servings
- Ingredients: 14, led by boneless skinless chicken breasts, green bell peppers, yellow onion, sliced mushrooms
Tips for Chicken Philly Cheesesteak Crockpot
Chicken thighs work too, and stay juicier. Add pepper jack for a spicy version. Store leftover filling for 4 days, separate from the rolls. It also makes a great topping for baked potatoes or rice bowls. Freeze the filling for up to 2 months.
Chicken Philly Cheesesteak Crockpot FAQ
How long does Chicken Philly Cheesesteak Crockpot take?
Chicken Philly Cheesesteak Crockpot takes 5 hours of cooking after 15 minutes of prep.
How many people does Chicken Philly Cheesesteak Crockpot serve?
This recipe makes 6 servings.
What do I need to make Chicken Philly Cheesesteak Crockpot?
14 ingredients, led by boneless skinless chicken breasts, green bell peppers, yellow onion, sliced mushrooms. Amounts are in the recipe card above.
