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Slow Cooker Chicken Philly Sandwiches

Featured in: Slow Cooker Meals

Slow-cooked chicken breasts combine with sliced bell peppers, onions, and aromatic seasonings to create a flavorful sandwich filling. After a few hours of gentle cooking, the tender chicken is shredded and mixed with juicy vegetables, then piled high onto hoagie rolls. Topping with provolone cheese and a quick broil creates a deliciously gooey finish. Optional touches like mayonnaise or banana peppers add extra flair, making each bite rich, satisfying, and perfect for easy meals or gatherings.

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punchofyummy
Updated on Mon, 23 Jun 2025 17:53:02 GMT
Two sandwiches with meat and cheese on a wooden table. Pin it
Two sandwiches with meat and cheese on a wooden table. | pinchofyummy.com

Slow cooker chicken Philly sandwiches are my answer for those busy days when everyone wants something hearty but I need dinner to basically cook itself. You toss everything into the slow cooker in the morning and come back to juicy, shredded chicken packed with peppery flavor—all ready to stuff into hoagie rolls with melty cheese. These sandwiches always disappear at my table, especially when served hot from the oven with lots of gooey, bubbling cheese.

The first time I made these was for a game day party. By halftime, the slow cooker had nothing left inside, and I was taking requests for the recipe. That's now our go to meal for any gathering.

Ingredients

  • Boneless skinless chicken breasts: Essential for lean protein and they shred easily after slow cooking. Look for fresh or if frozen, make sure they are fully thawed first.
  • Green and red bell peppers: Bring sweetness and color. Choose firm peppers with shiny skins for best flavor.
  • Medium yellow onion: Adds a savory base. Fresh onions give the richest taste.
  • Garlic: Provides aromatic depth and zip. Mince cloves right before using for maximum freshness.
  • Olive oil: Helps to marry flavors and keep chicken juicy. Use extra virgin for the best taste.
  • Italian seasoning: Adds complexity with herbs like oregano and basil. Pick a blend with little to no fillers.
  • Salt and black pepper: Seasoning essentials that bring out all flavors. Use kosher salt for a clean taste and freshly ground pepper for punch.
  • Smoked paprika: Gives optional smokiness and deepens the flavor. Spanish smoked paprika adds a nice touch if you have it.
  • Low-sodium chicken broth: Keeps the chicken moist and builds a savory base. Look for brands with natural ingredients and no added sugar.
  • Hoagie rolls or sandwich buns: Choose soft but sturdy buns that will soak up juices without falling apart.
  • Provolone cheese: Or mozzarella if preferred. Creamy.
  • Optional toppings: Mayonnaise for richness, hot sauce for kick, banana peppers for tang, or sautéed mushrooms for umami.

Step-by-Step Instructions

Prep the Slow Cooker:
Coat the inside of your slow cooker with a thin layer of olive oil or nonstick spray. This prevents sticking and makes cleanup a breeze.
Add the Ingredients:
Lay the chicken breasts flat at the bottom of the slow cooker so they cook evenly. Scatter the sliced bell peppers and onion on top. Sprinkle the minced garlic all around the dish. Drizzle with olive oil. Season everything with Italian seasoning, salt, black pepper, and smoked paprika if using. Pour in the chicken broth along the edges so it distributes without rinsing off the seasoning.
Cook:
Place the lid securely on your slow cooker. Set to low for a gentle cook over 4 to 6 hours or to high for 2 and a half to 3 and a half hours if you are short on time. The chicken is ready when it is fork tender and the vegetables have softened.
Shred the Chicken:
Use two forks to pull the chicken apart right in the slow cooker—it will fall apart easily. Mix the shredded chicken thoroughly with the peppers, onions, and all the savory cooking juices so everything is flavorful and moist.
Assemble Sandwiches:
Split your rolls and heap them with the chicken and pepper mixture. Lay slices of provolone or mozzarella cheese over the top of each sandwich. For an extra treat, arrange the assembled sandwiches on a baking sheet and slide them under the broiler for a minute or two until the cheese melts and browns to your liking.
A sandwich with meat, tomatoes, lettuce, and mayonnaise. Pin it
A sandwich with meat, tomatoes, lettuce, and mayonnaise. | pinchofyummy.com

The smoked paprika is my MVP ingredient here because it layers in that hint of barbecue flavor my family loves. I once tried swapping in a bit of chipotle powder for extra smoky heat—my husband said it was the best sandwich he ever tasted.

Storage Tips

Cool leftover chicken mixture completely before storing in an airtight container in the fridge. It will keep for up to three days. For longer storage, ladle the mixture into freezer safe bags and freeze for up to three months. Warm gently in the microwave or on the stove with a splash of broth to keep things juicy.

Ingredient Substitutions

Chicken thighs can be swapped for breasts for a richer flavor if you prefer dark meat. If you want a vegetarian version, use hearty sliced mushrooms and omit the chicken—portobello caps work great. Instead of provolone, try Swiss or pepper jack cheese for a fun twist.

Serving Suggestions

Layout a sandwich bar with all the optional toppings so everyone can build their own. Banana peppers add tangy zing. If you want something fresh on the side, a cool coleslaw or crisp pickle spear works perfectly. Pair with sweet potato fries or a classic green salad for a full spread.

Cultural and Historical Context

Philly sandwiches originated in Philadelphia but this slow cooker version is a shortcut on the classic cheesesteak. While traditional cheesesteaks feature thin beef, swapping in chicken offers a lighter alternative that still satisfies those comfort food cravings. My Philly loving uncle says this chicken twist is so good he does not even miss the steak.

Two sandwiches with meat and sauce on a wooden table. Pin it
Two sandwiches with meat and sauce on a wooden table. | pinchofyummy.com

This chicken Philly sandwich recipe has truly become a lifesaver in my kitchen. The combination of juicy chicken, tender peppers, and gooey cheese tucked inside soft rolls brings everyone running to the table. It is just as perfect for hectic weeknights as it is for laid back weekends with friends. I love that you can prep it all ahead and let your slow cooker do the work, allowing you to enjoy the delicious results with almost zero fuss.

Frequently Asked Questions

→ Can I use different cheeses for these sandwiches?

Yes, provolone is classic, but mozzarella or Swiss cheese also work well and melt smoothly over the chicken and peppers.

→ Do I need to sauté the vegetables first?

No, the slow cooker gently softens the onions and peppers, so there’s no need to sauté them before adding.

→ How can I add extra flavor?

Smoked paprika, hot sauce, or sautéed mushrooms can be incorporated for a bolder taste in each sandwich.

→ Is it possible to use chicken thighs instead?

Absolutely. Boneless, skinless chicken thighs will be just as tender and add a richer flavor.

→ How do I prevent soggy rolls?

After assembling, briefly broil the sandwiches. This helps the cheese melt while slightly toasting the bread.

Slow Cooker Chicken Philly Sandwiches

Savory chicken, peppers, and onions slow-cooked and served with melty cheese on warm sandwich buns.

Prep Time
15 Minutes
Cook Time
240 Minutes
Total Time
255 Minutes
By: Amelia

Category: Slow Cooker Meals

Difficulty: Easy

Cuisine: American

Yield: 6 Servings (6 chicken Philly sandwiches)

Dietary: ~

Ingredients

→ Slow Cooker Base

01 2–3 boneless, skinless chicken breasts
02 1 green bell pepper, sliced
03 1 red bell pepper, sliced
04 1 medium yellow onion, sliced
05 2 cloves garlic, minced
06 1 tablespoon olive oil
07 1 teaspoon Italian seasoning
08 0.5 teaspoon salt
09 0.25 teaspoon ground black pepper
10 0.5 teaspoon smoked paprika
11 120 ml low-sodium chicken broth

→ To Serve

12 4–6 hoagie rolls or sandwich buns
13 6–8 slices provolone cheese or mozzarella
14 mayonnaise (optional)
15 hot sauce (optional)
16 banana peppers (optional)
17 sautéed mushrooms (optional)

Instructions

Step 01

Grease the interior of the slow cooker lightly with oil or nonstick spray.

Step 02

Arrange chicken breasts at the base of the slow cooker. Distribute sliced green pepper, red pepper, yellow onion, and minced garlic evenly over the chicken. Drizzle with olive oil and season with Italian seasoning, salt, ground black pepper, and smoked paprika. Pour in chicken broth around the edges.

Step 03

Cover and cook on low setting for 4–6 hours or on high for 2.5–3.5 hours, until the chicken is fully cooked and tender.

Step 04

Using two forks, shred the chicken directly in the slow cooker. Stir thoroughly to integrate with peppers, onions, and accumulated juices.

Step 05

Preheat oven broiler if melting cheese is desired. Layer chicken and vegetable mixture onto hoagie rolls or buns. Top each with slices of provolone or mozzarella cheese. Broil for 1–2 minutes until the cheese melts and becomes lightly bubbly. Add optional toppings as preferred.

Notes

  1. For extra flavor, sauté mushrooms separately before adding as a topping. Toasting buns briefly under the broiler enhances texture.

Tools You'll Need

  • slow cooker
  • oven or broiler
  • chef's knife
  • cutting board
  • mixing spoon

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains gluten (hoagie rolls or sandwich buns), dairy (cheese).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 410
  • Total Fat: 14 g
  • Total Carbohydrate: 38 g
  • Protein: 32 g