Ultimate Lazy Slow Cooker Chicken Cheesesteak (Print version)
Tender slow-cooked chicken with onions, peppers, mushrooms, and melty cheese tucked into toasted hoagie rolls.
# Ingredients:
For the chicken filling
01 -
2 lb (900 g) boneless skinless chicken breasts
02 -
1 large yellow onion, thinly sliced
03 -
1 green bell pepper, thinly sliced
04 -
8 oz (225 g) sliced mushrooms, fresh or canned and drained
05 -
1/2 cup (120 ml) low-sodium beef broth
06 -
1 tablespoon Worcestershire sauce
07 -
2 teaspoons olive oil
08 -
1 teaspoon garlic powder
09 -
1 teaspoon dried oregano
10 -
1 teaspoon kosher salt
11 -
1/2 teaspoon black pepper
For the sandwiches
12 -
6 crusty hoagie rolls, split
13 -
6-8 slices provolone cheese
14 -
Optional toppings such as pepperoncini, hot sauce, or pickles
# Instructions:
01 -
Add the sliced onion, bell pepper, and mushrooms to the bottom of a 5-6 quart slow cooker. Place the chicken breasts on top.
02 -
Pour in the beef broth, Worcestershire sauce, and olive oil. Sprinkle the chicken with garlic powder, oregano, salt, and black pepper.
03 -
Cover and cook on low for 4-5 hours, or until the chicken reaches 165 degrees F and shreds easily. Avoid overcooking if using chicken breasts.
04 -
Transfer the chicken to a board and shred it with two forks. Return it to the slow cooker and stir it into the vegetables and juices.
05 -
Heat the broiler. Place the split hoagie rolls on a baking sheet and broil for 1-2 minutes until lightly toasted.
06 -
Use tongs or a slotted spoon to fill each roll with chicken mixture. Top with provolone and broil for 1-3 minutes until the cheese is melted and bubbling. Serve hot.
# Good to know:
01 -
Use a 5-6 quart slow cooker for best spacing.
02 -
Chicken is done when it reaches 165 degrees F.
03 -
Keep the filling on warm for serving, but do not leave it for more than 2 hours.