Slow Cooker Chicken Philly Sandwiches a tender shredded chicken, sautéed peppers, and melty cheese come together in this easy slow cooker recipe, creating a Philly-inspired sandwich that’s both satisfying and effortless to make. Perfect for busy weeknights or casual gatherings, these sandwiches are a flavorful twist on the classic Philly cheesesteak.
Why I Love This Recipe
The slow cooker does all the work, making it an easy, hands-off meal.
The chicken turns out incredibly tender and soaks up all the delicious flavors.
It’s a lighter alternative to a traditional Philly cheesesteak while still being hearty.
Perfect for meal prep—leftovers taste just as good the next day.
Great for feeding a crowd with minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 lbs boneless, skinless chicken breasts
1 large onion, sliced
1 tsp garlic powder
2 green bell peppers, sliced
1 tsp onion powder
1 tsp smoked paprika
Salt and pepper to taste
1 tsp dried Italian seasoning
1 cup low-sodium chicken broth
6 hoagie rolls
6 slices provolone cheese
Directions
Place the chicken breasts in the slow cooker.
Add the sliced bell peppers and onion on top of the chicken.
Sprinkle the garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and pepper over the chicken and vegetables.
Pour the chicken broth over the mixture.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shreddable.
Shred the chicken using two forks and mix well with the peppers and onions.
Toast the hoagie rolls if desired.
Spoon the shredded chicken and vegetable mixture onto the hoagie rolls and top each with a slice of provolone cheese.
Serve warm and enjoy!
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 6 sandwiches
Calories: Approximately 350 kcal per serving
Variations
Spicy Kick: Add sliced jalapeños or a pinch of red pepper flakes for some heat.
Cheese Options: Swap provolone for mozzarella, white American cheese, or even Pepper Jack.
Different Bread: Try brioche buns, ciabatta rolls, or whole wheat hoagies.
Extra Flavor: Add Worcestershire sauce or a splash of soy sauce for deeper umami flavor.
Low-Carb Option: Skip the bread and serve over cauliflower rice or in a lettuce wrap.
Storage/Reheating
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: The shredded chicken mixture can be frozen for up to 3 months. Let it cool completely before storing in a freezer-safe bag.
Reheat: Warm leftovers in a skillet over medium heat or microwave in 30-second intervals until heated through. If frozen, thaw in the fridge overnight before reheating.
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FAQs
How can I prevent the sandwich from getting soggy?
I like to toast the hoagie rolls before adding the chicken mixture. This helps keep the bread from getting too soft.
Can I use chicken thighs instead of chicken breasts?
Yes! Chicken thighs will add extra juiciness and flavor. Adjust the cooking time slightly if needed.
What sides go well with these sandwiches?
I love serving these with fries, coleslaw, a side salad, or roasted veggies.
Can I make this ahead of time?
Absolutely! The chicken mixture can be made in advance and stored in the fridge. Just reheat and assemble when ready to serve.
Do I have to use a slow cooker?
No, you can make this on the stovetop by simmering the chicken, peppers, and seasonings in a covered pot for about an hour until the chicken is tender enough to shred.
Conclusion
Slow Cooker Chicken Philly Sandwiches are an easy and flavorful meal that requires minimal effort but delivers maximum taste. Whether you’re making them for a weeknight dinner or a casual get-together, they’re always a hit. With tender chicken, sautéed peppers, and gooey melted cheese, these sandwiches are sure to become a favorite in your household.
📖 Recipe:
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Slow Cooker Chicken Philly Sandwiches
- Total Time: 6 hours 10 minutes
- Yield: 6 sandwiches
Description
These Slow Cooker Chicken Philly Sandwiches are a delicious, easy twist on the classic Philly cheesesteak! Tender shredded chicken, sautéed peppers, onions, and melted provolone cheese come together in a flavorful sandwich that’s perfect for busy weeknights or feeding a crowd. Let the slow cooker do the work while you enjoy a hearty, satisfying meal!
Ingredients
2 lbs boneless, skinless chicken breasts
2 green bell peppers, sliced
1 large onion, sliced
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
1 tsp dried Italian seasoning
Salt and pepper to taste
1 cup low-sodium chicken broth
6 hoagie rolls
6 slices provolone cheese
Instructions
- Prepare the Slow Cooker: Place the chicken breasts at the bottom of the slow cooker.
- Add Vegetables & Seasoning: Layer the sliced bell peppers and onion over the chicken. Sprinkle garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and pepper evenly.
- Pour in Broth: Add the chicken broth to keep the chicken moist and flavorful.
- Slow Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and shreds easily.
- Shred the Chicken: Use two forks to shred the chicken and mix well with the peppers and onions.
- Toast the Hoagie Rolls (Optional): Lightly toast the hoagie rolls for extra texture.
- Assemble the Sandwiches: Spoon the chicken mixture onto the rolls and top each with a slice of provolone cheese.
- Serve Warm & Enjoy!
Notes
Spicy Option: Add sliced jalapeños or red pepper flakes for heat.
Cheese Swap: Use mozzarella, white American, or Pepper Jack instead of provolone.
Bread Alternatives: Try brioche buns, ciabatta, or whole wheat rolls.
Extra Flavor: A splash of Worcestershire or soy sauce enhances umami.
Low-Carb Version: Serve over cauliflower rice or in a lettuce wrap.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner, Sandwiches
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 6 sandwiches
- Calories: 350 kcal
