Crockpot Chicken Philly Cheesesteak Sandwiches
Tender strips of chicken slow-cooked with peppers, onions, and savory seasoning, topped with melted mozzarella on a toasted hoagie roll—this easy Crockpot meal is a delicious twist on the classic Philly cheesesteak.
Servings: 4
Equipment
- Cutting board
- Knife
Ingredients
- 2 lbs boneless skinless chicken breasts, cut into strips
- 1 large onion thinly sliced
- 1 red bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 1 tbsp minced garlic
- 1 cup chicken broth
- 3 tbsp cornstarch
- ¼ tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- Hoagie rolls for serving
- Sliced mozzarella cheese or provolone, if preferred
Instructions
Make the thickener:
- In a small bowl, whisk together the cornstarch and 2–3 tablespoons of cold water until smooth.
- Set aside.
Assemble in slow cooker:
- Add the chicken strips, sliced onion, garlic, red and green peppers, paprika, salt, and pepper to your slow cooker.
- Pour in the chicken broth and the cornstarch mixture.
- Stir to combine.
Cook:
- Cover and cook on low for 4–6 hours, or until the chicken is fully cooked and the vegetables are tender.
Prepare rolls:
- Preheat your oven broiler to high.
- Slice hoagie rolls in half and arrange them on a baking sheet.
Assemble sandwiches:
- Using a slotted spoon, scoop the chicken and veggie mixture into each roll.
- Top generously with sliced mozzarella.
Broil:
- Broil for 2–3 minutes, or until the cheese is melted and the edges of the bread are golden and crisp.
- Keep a close eye to avoid burning.
Serve:
- Remove from the oven and serve hot.
Nutrition
Calories: 343kcal | Carbohydrates: 12g | Protein: 53g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 137mg | Sodium: 635mg | Potassium: 1037mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1106IU | Vitamin C: 65mg | Calcium: 35mg | Iron: 2mg
