Ingredients
Scale
- 2 lbs (900g) boneless, skinless chicken breasts
- 2 green bell peppers, sliced
- 1 large onion, sliced
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp dried Italian seasoning
- Salt and pepper, to taste
- 1/2 cup chicken broth
- 6 slices provolone cheese
- 6 hoagie rolls or sandwich buns
Instructions
- Prep the Chicken: Start by placing the chicken breasts in your slow cooker. Sprinkle them evenly with garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and pepper. Next, pour in the chicken broth and layer the sliced bell peppers and onions on top.
- Cook the Chicken: Cover the slow cooker and cook on low for 6–7 hours or high for 3–4 hours. The chicken should be tender enough to shred effortlessly.
- Shred the Chicken: Once the chicken is cooked through, use two forks to shred it directly in the slow cooker. Mix the shredded chicken with the cooked peppers and onions to ensure every bite is packed with flavor.
- Assemble the Sandwiches: Preheat your oven to 375°F (190°C). Split the hoagie rolls and place them on a baking sheet. Fill each roll generously with the chicken mixture and top with a slice of provolone cheese.
- Melt the Cheese: Bake the sandwiches for 5–7 minutes, or until the cheese is melted and bubbly.
- Serve: Serve your Slow Cooker Chicken Philly Sandwiches warm, and watch as they disappear in no time!
Notes
- Don’t Overcook the Chicken: Cooking too long might make the chicken dry.
- Add Some Heat: Toss in a few sliced jalapeños if you like a spicy kick.
- Bread Matters: Use fresh, sturdy hoagie rolls to prevent them from becoming soggy.
- Customize the Cheese: While provolone is classic, mozzarella or pepper jack work wonderfully, too.
- Meal Prep Friendly: Make the chicken mixture ahead of time and refrigerate it for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 6–7 hours (low) / 3–4 hours (high)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 Sandwich
- Calories: 420 kcal
- Sugar: 5g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg