Easy Crockpot Chicken Philly Cheesesteak
This easy crockpot chicken Philly cheesesteak is loaded with tender shredded chicken, peppers, onions, and melty cheese. A simple dump-and-go comfort meal perfect for busy nights.
Ingredients
Ingredients
- 1 yellow onion thinly sliced and cut in half
- 2 boneless skinless chicken breasts
- 1½ tsp Cavender’s seasoning
- 1 tbsp Knorr chicken bouillon
- 1 16 oz jar Mezzetta deli-sliced roasted bell pepper strips, drained
- ½ jar Mezzetta sliced golden Greek peperoncini
- ¼ cup peperoncini juice
- 1 cup low sodium chicken broth
- 1 tsp Italian seasoning
- 1 tbsp Worcestershire sauce
- 1 tbsp jarlic jarred garlic
- ½ stick butter sliced
For serving:
- 6 soft hoagie rolls
- Provolone cheese white American cheese, or both
- ~6 oz shredded white cheddar
- 6 slices provolone
- 1 1/2 tbsp cherry pepper hoagie spread
- 3 tbsp Mayo
Instructions
Dump & Go
- Add everything (except bread and cheese) into the crockpot:
- Chicken
- Onion
- Peppers
- Peperoncini + juice
- Broth
- Seasonings
- Worcestershire
- Garlic
- Butter
Slow Cook
- Cook on HIGH for 3 hours or Cook on LOW for 5–6 hours
Shred
- Shred the chicken directly in the crockpot
- Mix everything together so it soaks up all that flavor
Add the Cheese
- Sprinkle in shredded white cheddar
- Lay provolone slices right on top
- Cover and let it melt in the crockpot until gooey and perfect
Toast & Serve
- Lightly toast your hoagie rolls
- Add Mayo and Cherry Pepper Hoagie Spread into a cup, mix, and spread on buns!
- Pile the cheesy chicken mixture onto the rolls
- Serve warm and messy (the best way)
Video
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