Ingredients
Chicken and Meat
- 1.5 – 2 lbs Boneless, Skinless Chicken Breasts or Thighs
Vegetables
- 1 Large Yellow Onion, thinly sliced
- 2-3 Large Bell Peppers (mixed colors), thinly sliced
- 4-6 Cloves Garlic, minced
- 8 oz Cremini or White Button Mushrooms, sliced (optional)
Liquids and Sauces
- 1/2 cup Low-Sodium Chicken or Vegetable Broth
- 2 Tablespoons Worcestershire Sauce
Seasonings
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Basil
- 1/2 teaspoon Smoked Paprika (optional)
- 1/2 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Black Pepper, freshly ground
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
Cheese and Bread
- 8 slices Provolone Cheese or 1.5 cups Shredded Mozzarella
- 6-8 Whole Wheat Hoagie Rolls
Instructions
- Prepare Vegetables: Slice the large yellow onion and bell peppers into thin strips, and mince the garlic cloves to prepare all vegetables for cooking.
- Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add sliced onions, bell peppers, and mushrooms if using. Cook for about 5-7 minutes until the vegetables become soft and fragrant, then add minced garlic and cook for another minute. This step enhances the flavor and softens the veggies.
- Transfer to Slow Cooker: Move the sautéed vegetables into the base of your slow cooker, creating a flavorful bed for the chicken to cook on.
- Add Chicken and Liquids: Place the boneless, skinless chicken breasts or thighs on top of the sautéed vegetables in the slow cooker. Pour in the low-sodium chicken or vegetable broth along with the Worcestershire sauce evenly over the ingredients.
- Season the Dish: Sprinkle the dried oregano, dried basil, smoked paprika, salt, black pepper, garlic powder, and onion powder evenly over the chicken and vegetables for a well-balanced flavor profile.
- Slow Cook: Cover the slow cooker and set it to cook on LOW for 4-6 hours or on HIGH for 2-3 hours. The chicken should be cooked through thoroughly and tender enough to shred easily by the end of this period.
- Shred Chicken: Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken back to the slow cooker and mix well with the vegetables and juices.
- Melt Cheese: Add half of the provolone slices or shredded mozzarella cheese into the slow cooker mixture. Stir gently and allow the residual heat to melt the cheese evenly throughout the filling.
- Toast Rolls and Assemble: Lightly toast the whole wheat hoagie rolls until golden and crisp. Fill each roll generously with the cheesy chicken mixture. Optionally, top with remaining cheese slices for extra cheesiness.
- Serve: Serve the Chicken Philly Cheesesteak sandwiches hot for best taste and enjoy the warm, comforting flavors.
Notes
- Using boneless, skinless chicken thighs will result in juicier, more flavorful meat compared to breasts.
- Mushrooms are optional but add a great earthy flavor and texture.
- Adjust seasoning quantities to your taste preference, especially salt and paprika.
- Whole wheat hoagie rolls provide a healthier alternative but any soft sandwich roll works.
- For a quicker version, cook the chicken and vegetables on HIGH for 2-3 hours, but slow cooking low and slow develops deeper flavors.
- You can prepare the filling ahead of time and reheat for easy meal prep.
- Add hot sauce or mustard for an extra kick when serving.
- Prep Time: 15 minutes
- Cook Time: 4 to 6 hours on LOW or 2 to 3 hours on HIGH
- Category: Sandwich
- Method: Slow Cooking
- Cuisine: American