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Crockpot Chicken Philly Cheesesteak

Crockpot Chicken Philly Cheesesteak Recipe

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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 1.5 to 2 lbs boneless, skinless chicken thighs
  • 2 bell peppers, thinly sliced (preferably 1 green, 1 red)
  • 1 medium yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • ½ cup low-sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tsp Italian seasoning
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 1 tbsp cornstarch + 1 tbsp cold water
  • 4 hoagie rolls, split
  • 6 to 8 slices provolone cheese

Method
 

  1. Season chicken with salt, pepper, and Italian seasoning, then place in a single layer in a 6-quart slow cooker.
  2. Top with peppers, onions, and garlic. Pour in broth and Worcestershire sauce.
  3. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until chicken shreds easily.
  4. Remove chicken, shred with forks, and return to pot. Stir in cornstarch slurry, cover, and cook on high for 10 minutes until sauce thickens.
  5. Broil split rolls until golden, pile on chicken mixture, top with cheese, and broil 1 to 2 minutes more until cheese is bubbly. Serve hot.

Notes

The prep time covers slicing vegetables and seasoning the chicken. The cook time is based on the low setting; using high will shorten it to roughly 3 to 4 hours of hands-off time. For a thicker sauce that really clings to the filling, let it simmer uncovered for a few extra minutes after adding the slurry.