Slow Cooker Philly Chicken Cheesesteak Sandwiches
Transform classic Philly cheesesteak flavors into an easy slow cooker meal featuring tender shredded chicken breast cooked with bell peppers, onions, and Italian seasonings. The chicken becomes incredibly juicy from slow cooking in its own broth, then gets piled onto hoagie rolls with melted provolone cheese. Perfect for busy weeknight dinners or feeding a crowd without the fuss of stovetop cooking. The combination of sweet bell peppers, tangy banana peppers, and creamy mayo creates authentic cheesesteak taste with minimal effort.
Ingredients
- 2 pounds chicken breast, skinless boneless
- ¼ cup chicken broth
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 1 medium onion, sliced
- 2 bell peppers, sliced
- ½ cup banana peppers, sliced
- 4 hoagie rolls, slicedgluten-free rolls1:1gluten-free
same assembly method
- 4 slices provolone cheese
- 4 tablespoons mayonnaise
Instructions
- 1
Place chicken breasts and chicken broth in slow cooker
- 2
Top with Italian seasoning, garlic powder, salt, pepper, sliced onions, bell peppers, and banana peppers
- 3
Cover and cook for 6-7 hours on low or 4-5 hours on high
- 4
Preheat oven to 350 degrees F when chicken is almost cooked
- 5
Use forks to pull apart and shred the fully cooked chicken
- 6
Spoon prepared chicken onto sliced hoagie rolls
- 7
Top hoagies with provolone cheese and place on baking sheet
- 8
Broil on high for 1-2 minutes until cheese melts
- 9
Spread mayonnaise on sandwiches and serve
Tips
Shred chicken while still warm for easier pulling and better texture absorption of the cooking juices.
Toast hoagie rolls lightly before assembling to prevent them from getting soggy from the chicken mixture.
Mix the shredded chicken with some of the cooking liquid before serving to keep it moist and flavorful.
Good to Know
Refrigerate assembled sandwiches up to 2 days or chicken mixture up to 4 days
Cook chicken mixture up to 2 days ahead, reheat before assembling sandwiches
Serve hot immediately after broiling for best melted cheese texture
Common Mistakes
Don't overcook on high heat to avoid dry chicken
Don't skip draining excess liquid to avoid soggy rolls
Don't broil too long to avoid burnt cheese
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
same assembly method
General Alternatives
FAQ
Can I use frozen chicken breasts?
Yes, add 1-2 hours to cooking time and ensure internal temperature reaches 165°F before shredding.
What if I don't have banana peppers?
Substitute with pepperoncini or jalapeños for heat, or omit entirely without affecting the recipe structure.
How long will leftovers keep?
Refrigerate chicken mixture up to 4 days or freeze up to 3 months. Assemble fresh sandwiches when ready to serve.