Slow Cooker Chicken Philly Sandwiches

Slow Cooker Chicken Philly Sandwiches are my go-to when I want all the flavors of a classic Philly cheesesteak without the fuss. Tender chicken, peppers, and onions cook together in the slow cooker while I go about my day, then get piled high on hoagie rolls with melted provolone. It’s comfort food that comes together with ease.

I started making this recipe on busy weeknights when I needed dinner to be ready without standing over the stove. The first time I shredded that tender chicken and mixed it with the caramelized peppers and onions, I knew this slow cooker chicken Philly sandwich recipe was a keeper. The aroma fills your kitchen, and everyone gathers around when it’s time to assemble these hearty sandwiches. It’s become our family’s favorite easy dinner, especially when we’re craving something satisfying but don’t want to order takeout.

What You’ll Need for These Chicken Philly Sandwiches

I always start with quality chicken breasts for the best texture, though thighs work beautifully too if you prefer darker meat. Here’s everything you’ll need:

• 2 pounds boneless, skinless chicken breasts
• 1 large green bell pepper, sliced
• 1 large onion, sliced
• 1 tablespoon olive oil
• 1/2 cup beef broth
• 2 tablespoons Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 6 hoagie rolls (6 to 8 inches each)
• 6 slices provolone cheese

I recommend using fresh hoagie rolls from your bakery section rather than pre-packaged ones. The texture and flavor make a noticeable difference in your finished slow cooker chicken Philly sandwiches. You’ll need a 6-quart slow cooker for this recipe.

How to Make Slow Cooker Chicken Philly Sandwiches

I prefer to brown the chicken first because it adds so much depth to the final dish. Here’s my step-by-step process:

Step 1: Season the chicken breasts generously on both sides with salt, pepper, garlic powder, and onion powder. Don’t skip this step as it builds flavor from the start.

Step 2: Heat olive oil in a large skillet over medium-high heat until shimmering. Brown the chicken breasts for 2-3 minutes on each side until you see a golden crust forming. You’re not cooking them through, just creating a flavorful sear. Transfer to your 6-quart slow cooker.

Step 3: In the same skillet (don’t wash it, that’s where the flavor lives), saute the sliced onions and bell peppers for 3-4 minutes until they start to soften and pick up those browned bits from the pan. Transfer everything to the slow cooker on top of the chicken.

Step 4: Whisk together the beef broth and Worcestershire sauce in a small bowl. Pour this mixture over the chicken and vegetables in the slow cooker, making sure to coat everything evenly.

Step 5: Cover your slow cooker and cook on low for 4 to 6 hours or on high for 2 to 3 hours. The chicken is done when it reaches 165°F internally and shreds easily with a fork. Watch for the chicken to become tender and the vegetables to be completely softened.

Step 6: Once cooked, use two forks to shred the chicken directly in the slow cooker. Mix it thoroughly with the vegetables and cooking liquid so everything absorbs those savory flavors.

Step 7: Preheat your broiler to high and position your oven rack 4 to 6 inches from the heat source. If your mixture seems too liquidy, you can thicken it with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and let it sit for 5 minutes.

Step 8: Place the hoagie rolls on a baking sheet. I like to toast them lightly under the broiler for 30 to 60 seconds first for extra texture. Divide the chicken mixture evenly among the rolls (about 3/4 to 1 cup per sandwich), using a slotted spoon to avoid making them soggy.

Step 9: Top each sandwich with a slice of provolone cheese. You can use two slices per sandwich if you’re really into cheese like my family is.

Step 10: Broil for 1 to 2 minutes, watching carefully, until the cheese is melted and bubbly with golden spots. The cheese can go from perfectly melted to burned quickly, so don’t walk away. Serve your slow cooker chicken Philly sandwiches immediately while the cheese is still gooey.

Perfect Pairings for Chicken Philly Sandwiches

These sandwiches are hearty on their own, but the right side dish takes them to the next level.

Sweet Potato Fries: The natural sweetness contrasts beautifully with the savory, slightly tangy flavors of the slow cooker chicken Philly sandwiches. Plus, they’re healthier than regular fries.

Simple Green Salad: A crisp salad with vinaigrette cuts through the richness of the cheese and adds freshness to your plate. I toss mine with cucumber, tomatoes, and red onion.

Pickles or Banana Peppers: The tangy, briny flavor adds a punch that balances the richness. I always keep a jar on hand when making these sandwiches.

Coleslaw: Creamy or vinegar-based coleslaw adds crunch and acidity. It’s especially good piled right on top of the chicken mixture for extra texture.

More Hearty Sandwiches and Slow Cooker Favorites

These slow cooker chicken Philly sandwiches pair wonderfully with other comforting slow cooker meals that make weeknight dinners effortless. For another sandwich favorite, try the tender and flavorful Slow Cooker Parmesan Garlic Chicken Sandwiches which feature a completely different flavor profile with Italian-inspired seasonings. When you’re craving more slow cooker comfort food, the Crock Pot Crack Chicken is another crowd-pleaser that’s perfect for sandwiches or served over rice.

If you love the convenience of dump-and-go recipes, the Dump and Go Crockpot Teriyaki Chicken offers incredible Asian-inspired flavors with minimal effort. For a heartier meal option, serve these sandwiches alongside the warming Philly Cheesesteak Soup which captures all the same classic flavors in a cozy soup form.

Keeping Your Chicken Philly Sandwiches Fresh

Store leftover chicken mixture in an airtight container in the refrigerator for up to 3 days. I recommend keeping it separate from the rolls to prevent sogginess.

For reheating, warm the chicken mixture in the microwave for 1 to 2 minutes or on the stovetop over medium heat until heated through (about 165°F). Then assemble fresh sandwiches with new rolls and cheese. Add a splash of beef broth when reheating to restore moisture. Reheated sandwiches are best enjoyed immediately.

I don’t recommend freezing these slow cooker chicken Philly sandwiches because the vegetables become watery and the texture changes. If you need to meal prep, freeze just the seasoned raw chicken and cook fresh when needed.

Your Chicken Philly Sandwich Questions Answered

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