Description
This Crockpot Chicken Philly Cheesesteak is a set-it-and-forget-it weeknight hero—tender shredded chicken, sweet peppers, onions, and melty cheese piled into toasted rolls for the ultimate comfort bite.
Ingredients
1.5–2 lbs boneless, skinless chicken breasts (or thighs for juicier meat)
1 large yellow onion, thinly sliced
2–3 large bell peppers (mix of colors), thinly sliced
4–6 garlic cloves, minced
8 oz mushrooms, sliced (optional)
½ cup low-sodium chicken broth (or vegetable broth)
2 tbsp Worcestershire sauce
1 tsp dried oregano
1 tsp dried basil (or 2 tsp Italian seasoning)
½ tsp smoked paprika (optional)
½ tsp salt
½ tsp black pepper
¼ tsp garlic powder
¼ tsp onion powder
8 slices provolone cheese or 1½ cups shredded mozzarella
1 tbsp olive oil (optional, for sautéing)
6–8 whole wheat hoagie rolls
Instructions
Prep the Veggies: Thinly slice onions, peppers, and mushrooms (if using). Mince garlic.
Optional Sauté: Heat olive oil in a skillet. Sauté veggies for 5–7 minutes, then add garlic for 1 minute. Deglaze with a splash of broth. Transfer to slow cooker.
Layer the Slow Cooker: Place veggies on the bottom, chicken on top. Pour broth and Worcestershire sauce over. Sprinkle with seasonings.
Cook: Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours until chicken reaches 165°F and shreds easily.
Shred & Combine: Remove chicken, shred with two forks, and return to slow cooker. Stir and let sit 10–15 minutes to absorb juices.
Cheese Time: Either stir cheese into the pot until melted or add cheese to sandwiches and broil until bubbly.
Assemble & Serve: Toast hoagie rolls, pile on chicken mixture, top with cheese (if not already melted in), and serve warm.
Notes
Chicken thighs stay juicy even if slightly overcooked.
Toasting bread prevents sogginess.
Skip mushrooms if you prefer a classic veggie mix.
- Prep Time: 10 minutes
- Cook Time: 4 hours (low) or 2 hours (high)
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 370 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 70 mg