Slow Cooker Chicken Philly Sandwiches (Print Version)
# 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:
01 -
Grease the interior of the slow cooker lightly with oil or nonstick spray.
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.
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.
04 -
Using two forks, shred the chicken directly in the slow cooker. Stir thoroughly to integrate with peppers, onions, and accumulated juices.
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:
01 -
For extra flavor, sauté mushrooms separately before adding as a topping. Toasting buns briefly under the broiler enhances texture.