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Slow Cooker Chicken Philly Sandwiches

Slow Cooker Chicken Philly Sandwiches

Emily
Slow Cooker Chicken Philly Sandwiches made with tender shredded chicken, peppers, onions, and melty provolone tucked into toasted hoagie rolls for an easy crockpot dinner.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Dinner
Cuisine American
Servings 6 sandwiches
Calories 480 kcal

Equipment

  • Slow Cooker
  • Cutting Board
  • Sharp knife
  • Baking sheet

Ingredients
  

  • 2 pounds boneless skinless chicken breasts
  • 1 medium yellow onion, thinly sliced
  • 2 bell peppers, thinly sliced green or mixed colors
  • 2 cloves garlic, minced
  • 1 cup low sodium chicken broth
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt or to taste
  • 0.5 teaspoon black pepper
  • 1 tablespoon olive oil
  • 8 slices provolone cheese or more as needed
  • 6 hoagie rolls or sub rolls, split
  • 2 tablespoons butter, softened for toasting rolls

Instructions
 

  • Place the sliced onions and bell peppers in the bottom of the slow cooker to form an even layer.
  • Lay the chicken breasts on top of the vegetables, drizzle with olive oil, and sprinkle with Italian seasoning, garlic powder, onion powder, smoked paprika, salt, and pepper.
  • Pour the chicken broth around the sides of the slow cooker, then cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender.
  • Remove the cooked chicken to a cutting board and shred it with two forks into bite sized pieces.
  • Return the shredded chicken to the slow cooker, stirring it into the peppers, onions, and cooking juices. Leave on warm while you prepare the rolls.
  • Preheat the oven broiler. Spread the hoagie rolls with butter, place on a baking sheet, and toast until lightly golden.
  • Fill each toasted roll with the chicken Philly mixture, top with provolone cheese, and broil for 1–2 minutes until the cheese is melted and bubbly. Serve warm.

Notes

  • Use chicken thighs instead of breasts for an even more tender filling.
  • Add sliced mushrooms or jalapeños to the slow cooker for extra flavor.
  • Toast the rolls just before serving so they stay crisp.
  • Reheat leftovers with a splash of broth to keep the chicken moist.
Keyword Slow Cooker Chicken Philly Sandwiches