Slow-Cooker Chicken Philly
A lighter, easy-to-make version of the classic Philly cheesesteak, this slow-cooked recipe features chicken, sautéed peppers, onions, and optional mushrooms, all packed into hoagie rolls for a satisfying meal.
Ingredients
Main Ingredients
- 1.5–2 lbs boneless, skinless chicken breasts (or thighs) Thighs add richer flavor and moisture.
- 1 large yellow onion, thinly sliced
- 2–3 large bell peppers (mix colors), thinly sliced
- 4–6 cloves garlic, minced
- 8 oz cremini or white button mushrooms, sliced (optional, recommended)
- 1/2 cup low-sodium chicken broth or vegetable broth
- 2 tbsp Worcestershire sauce Important for flavor.
- 1 tsp dried oregano
- 1 tsp dried basil (or 2 tsp Italian seasoning)
- 1/2 tsp smoked paprika (optional)
- 1/2 tsp salt Adjust to taste.
- 1/2 tsp freshly ground black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 8 slices provolone (reduced-fat recommended) OR 1.5 cups shredded part-skim mozzarella
- 1 tbsp olive oil or avocado oil (optional, for sautéing vegetables)
- 6–8 rolls whole wheat hoagie rolls or sub rolls
Instructions
Preparation
- Slice all vegetables thinly. Thin slices soften and integrate with the chicken.
- (Optional) Heat oil in a skillet over medium. Sauté onions and peppers for 5–7 minutes until soft and beginning to brown. Add mushrooms, cook for 2–3 more minutes. Stir in garlic for 1 minute and deglaze with a splash of broth.
Layering
- Transfer everything to the slow cooker. Place chicken on top of the vegetable bed.
- Pour broth and Worcestershire over the chicken. Sprinkle with oregano, basil/Italian seasoning, smoked paprika, salt, pepper, garlic powder, and onion powder.
Cooking
- Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours until chicken reaches 165°F and shreds easily.
Shredding and Finishing
- Remove chicken and shred it with two forks. Return shredded chicken to the crockpot and stir to coat with juices and vegetables. Let sit for 10–15 minutes on Warm.
- Stir in half the shredded cheese into the pot if you want it fully integrated.
Serving
- Lightly toast rolls. Pile on chicken mixture, top with provolone or remaining shredded cheese, and broil briefly (if desired) until cheese melts.
Notes
For low-carb options, serve in lettuce wraps or over cauliflower rice. Leftovers can be stored in an airtight container for up to 3-4 days or frozen for up to 3 months.