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Slow cooker chicken philly sandwich with melted cheese and peppers on toasted hoagie roll with creamy sauce dripping

Slow Cooker Chicken Philly Sandwiches

These Slow Cooker Chicken Philly Sandwiches deliver all the classic Philly cheesesteak flavors with tender shredded chicken, melty provolone, and caramelized peppers and onions — all made effortlessly in your crockpot. Perfect for game day, weeknight dinners, or easy meal prep!
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Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless chicken breast, sliced thin against the grain
  • 1 red bell pepper, sliced into strips
  • 1 green bell pepper, sliced into strips
  • 1 yellow bell pepper, sliced into strips
  • 2 large sweet onions, sliced into strips
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 packet Italian seasoning
  • 2 tbsp Worcestershire sauce
  • 0.5 cup beef broth
  • 8 slices sharp provolone cheese
  • 8 hoagie rolls
  • 2 tbsp butter, for toasting rolls
  • to taste salt and pepper

Equipment

  • slow cooker
  • large skillet for searing chicken
  • two forks for shredding chicken
  • baking sheet for toasting rolls and broiling
  • mixing bowl
  • cutting board and knife

Method
 

  1. Slice the chicken breasts thin against the grain for maximum tenderness. Chop the bell peppers and onions into strips.
  2. Toss the sliced chicken in a bowl with garlic powder, onion powder, smoked paprika, Italian seasoning, Worcestershire sauce, and salt and pepper until well coated.
  3. For extra flavor, quickly sear the seasoned chicken pieces in a hot skillet until lightly browned. Deglaze the pan with beef broth, scraping up the golden bits, and reserve the liquid.
  4. Place the chicken in the slow cooker along with the deglazing liquid. Cook on low for 6 hours or on high for 3 hours. Add the sliced peppers and onions during the last 2 hours of cooking to prevent them from turning mushy.
  5. Once the chicken easily shreds with a fork and the onions are perfectly caramelized, shred the chicken directly in the slow cooker using two forks. Mix everything together and reserve some cooking liquid for dipping.
  6. Butter the hoagie rolls and toast them in the oven until golden. Pile the shredded chicken and vegetable mixture generously onto each roll.
  7. Top each sandwich with a slice of sharp provolone cheese and broil for about 1 minute until the cheese is melted and bubbly. Serve immediately with reserved cooking liquid on the side for dipping.

Notes

For extra flavor depth, quickly sear the chicken in a hot skillet before adding it to the slow cooker, then deglaze the pan with beef broth and pour it in. Add peppers and onions during the last 2 hours of cooking to prevent them from getting mushy. Save the cooking liquid for dipping — it's like au jus! Leftovers taste even better the next day as the flavors meld together. Store shredded chicken separately from vegetables for best results when reheating.