Description
These Slow Cooker Chicken Philly Sandwiches are a delicious and easy make-ahead meal featuring tender, seasoned chicken breasts or thighs cooked low and slow with sautéed green peppers and onions. The juicy chicken mixture is piled high on toasted whole wheat hoagie buns, topped with melted provolone cheese for a classic Philly-style sandwich without the hassle of skillet cooking. Perfect for a comforting weeknight dinner.
Ingredients
Scale
Seasoning Mix
- 1 teaspoon paprika (regular or smoked)
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon coriander
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon dried thyme
Vegetables
- 2 green peppers (cored and sliced)
- 1 large white or yellow onion (peeled and sliced into half moons)
Protein and Broth
- 2 pounds boneless skinless chicken breasts or thighs
- 1/2 cup low-sodium chicken broth
For Serving
- Sliced provolone cheese
- Whole wheat hoagie buns
Instructions
- Prepare the Slow Cooker: Lightly grease a 5-quart or similar sized slow cooker insert with nonstick cooking spray to prevent sticking and make cleanup easier.
- Mix Seasonings: In a small bowl, combine paprika, black pepper, salt, garlic powder, coriander, red pepper flakes, and dried thyme. This mix will season the chicken and vegetables for a flavorful base.
- Layer Vegetables: Place the sliced green peppers and onions at the bottom of the slow cooker. Sprinkle 1 teaspoon of the seasoning mixture evenly on top of the vegetables to start building flavor.
- Season Chicken: Toss the 2 pounds of boneless skinless chicken breasts or thighs with the remaining seasoning mixture until evenly coated. Layer the seasoned chicken on top of the green peppers and onions in the slow cooker.
- Add Broth: Pour 1/2 cup of low-sodium chicken broth around the edges of the slow cooker, which will keep the chicken moist as it cooks.
- Slow Cook: Cook on the low setting for 5 to 7 hours until the chicken is tender and thoroughly cooked through. Avoid overcooking to prevent dryness.
- Shred Chicken and Remove Veggies: Remove the chicken from the slow cooker and shred it into bite-sized pieces. Using a slotted spoon, remove the cooked green peppers and onions to a plate. Pour the cooking liquid into a separate bowl or liquid measure.
- Combine and Adjust Moisture: Return the shredded chicken, peppers, and onions to the slow cooker. Add back about 1/4 cup of the reserved cooking liquid to keep the mixture moist but not soggy. Keep warm or on low until ready to serve.
- Assemble Sandwiches: Toast the whole wheat hoagie buns under the oven broiler. Pile the warm chicken and vegetable mixture onto each bun half, then place sliced provolone cheese on top.
- Melt Cheese and Serve: Broil the assembled sandwiches just until the provolone is melted and bubbly. Serve the sandwiches warm for a delicious finish.
Notes
- Using boneless skinless chicken thighs can add more moisture and flavor compared to breasts.
- Adjust the amount of red pepper flakes based on your preferred spice level.
- Be careful not to overcook the chicken in the slow cooker to keep it from drying out.
- Leftover shredded chicken mixture can be refrigerated for up to 3 days and reheated gently.
- To make it gluten-free, substitute the hoagie buns with gluten-free rolls.
