Kitchen notes · a little help before you start
Crock-Pot Chicken Philly Cheesesteak Sandwiches
Warm hoagie rolls piled with tender chicken and peppers make an inviting change at dinnertime. There is a little tang in the cooking juices, and melted cheese pulls the filling together.
- Prep
- 10 min
- Cook
- 360 min
- Total
- 370 min
- Original yield
- Serves 8
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American
- Cooking method
- Slow cooker
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
- Dish type
- Sandwiches
A few quick notes
1. Start with the onion layer
Spread the thinly sliced onions across the bottom of the slow cooker before arranging the chicken and seasonings over them.
2. Save the pepper brine
Drain the mild pepper rings into a container so the measured brine is available when you add the broth.
3. Shred lightly
Use two forks on the cooked chicken, leaving some bite-size pieces. Return it to the cooker to mix with the vegetables and juices.
Get to know the ingredients
Two jars of peppers
Drain both the mild pepper rings and roasted bell pepper strips before scattering them over the chicken in the cooker.
Boneless breasts
The chicken breasts cook over the sliced onions until tender enough to shred easily, then rejoin the cooking liquid.
Cheese slices
White American or provolone are both listed. Add a slice over the filled roll before the brief broiling finish.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Crock-Pot Chicken Philly Cheesesteak Sandwiches
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Melt the cheese
Pile the chicken filling onto hoagie rolls, add cheese and broil for a minute or two until the cheese melts.
A little more help as you go
Pour around the chicken
Add the broth and reserved brine around the chicken after scattering on the peppers, keeping the seasoning on the breasts.
Mix before filling rolls
Stir the shredded chicken thoroughly into the cooking liquid with the peppers and onions before spooning it onto the rolls.
A few questions you might have
Can I use yellow onion?
Yes. White or yellow onion is listed. Slice it thinly and spread it across the slow cooker as the bottom layer.
What tells me the chicken is ready?
It should be tender and easy to shred. The directions allow six to eight hours low or four to five hours high.
Should I discard the liquid before shredding?
Keep it in the slow cooker. The shredded chicken goes back into that liquid and is stirred together with peppers and onions.
Does all the reserved pepper brine go in?
Measure a quarter-cup of the reserved mild-pepper brine for the cooker. It is poured around the chicken with broth.
Do the sandwiches need more time in the oven?
The finished sandwiches only go under the broiler for a minute or two, until the cheese over the filling has melted.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: fromvalerieskitchen.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
