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Slow Cooker Chicken Philly Sandwiches – A Simple Flavorful Delight

Slow cooker chicken Philly sandwiches on hoagie rolls with melted provolone cheese
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Tender, juicy chicken slow-cooked with peppers, onions, and seasonings, then topped with melted provolone cheese on hoagie rolls. Easy weeknight dinner.

Ingredients

Scale
  • 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

Instructions

  1. Season the chicken breasts with salt, pepper, garlic powder, and onion powder on both sides.
  2. Heat olive oil in a large skillet over medium-high heat. Brown the chicken breasts for 2-3 minutes on each side until golden, then transfer to a 6-quart slow cooker.
  3. In the same skillet, saute the sliced onions and bell peppers until slightly softened, about 3-4 minutes. Transfer to the slow cooker.
  4. In a small bowl, whisk together the beef broth and Worcestershire sauce. Pour over the chicken and vegetables in the slow cooker.
  5. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the chicken reaches 165°F and is tender.
  6. Once cooked, shred the chicken directly in the slow cooker using two forks. Mix with the vegetables and cooking liquid.
  7. Preheat your broiler to high and position rack 4 to 6 inches from heat.
  8. Place the hoagie rolls on a baking sheet. Divide the chicken mixture among the rolls (about 3/4 to 1 cup per sandwich) using a slotted spoon.
  9. Top each sandwich with a slice of provolone cheese.
  10. Broil for 1 to 2 minutes, watching carefully, until the cheese is melted and bubbly. Serve immediately.

Notes

  • For extra flavor, add a splash of white wine to the skillet when sauteing the vegetables.
  • If you prefer a spicier sandwich, add sliced banana peppers or a pinch of red pepper flakes.
  • You can use chicken thighs instead of chicken breasts if you prefer darker meat.
  • If the mixture seems too liquidy, thicken it with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 30 minutes of cooking.
  • Use a 6-quart slow cooker for best results.

Nutrition

Find it online: https://www.benefitiany.com/slow-cooker-chicken-philly-sandwiches/