Chicken Philly Cheese Steaks have tender chicken, piles of veggies and topped with swiss cheese. A fun and different dinner idea.
We love to make our favorite restaurant-style sandwiches right in the slow cooker. You can also make Beef Philly Cheese Steaks.
How to make Chicken Philly Cheese Steaks in the Crockpot:
- Chicken – Boneless chicken breasts.
- Broth – Adding chicken broth will keep the chicken moist.
- Seasonings – Salt, pepper, garlic powder, and paprika.
- Veggies – Bell peppers, onions and mushrooms.
- Sandwich fixings – Hoagie rolls and swiss cheese.
How long do I cook?
- First chicken, broth, and seasonings cook for 6 hours on low in the slow cooker.
- Then the onions, bell peppers, and mushrooms are added. Cook for 1.5 hours more.
- After the veggies are done cooking, shred the chicken with 2 forks.
- Pile the chicken and veggies on hoagie rolls and add swiss cheese. You can melt the cheese under the broiler in the oven if desired.
Can I use chicken thighs instead of chicken breasts?
- Yes, but be sure to trim off as much fat as possible before cooking.
- Cook for the same cooking time as you would for breasts.
How can I make these into Chicken French Dips?
- Add 3 cups of chicken broth instead of one.
- Then when the cooking time is up, strain the juices and serve those juices in little bowls.
- Dip your sandwiches into the chicken au jus.
More sandwich recipes to make in the slow cooker:
- Slow Cooker Shredded Beef Philly Cheesesteaks
- Slow Cooker Beer and Garlic French Dips
- Slow Cooker Creamy Buffalo Chicken Sandwiches
- Slow Cooker Barbecue Beef Sandwiches
- Slow Cooker Root Beer Pulled Pork
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Chicken Philly Cheese Steaks
Tender chicken, mushrooms, onions and bell peppers piled on french rolls and topped with swiss cheese.
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Servings: 5
Calories: 242kcal
Equipment Needed:
Ingredients:
- 2 lbs. boneless skinless chicken breasts
- 1 cup chicken broth
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. garlic powder
- 1/4 tsp. paprika
- 2 bell peppers (any colors) sliced
- 1 white onion sliced
- 2 cups sliced mushrooms
- salt and pepper to season the bell peppers, onions, and mushrooms.
For serving:
- French bread or hoagie rolls
- Swiss cheese
Instructions:
- Place the chicken into the slow cooker, and pour over the chicken broth. Season the chicken with the salt, pepper, garlic powder, and paprika (DON'T ADD THE VEGETABLES YET).
- Cover and cook on Low for 6 hours.
- After the chicken has cooked, add the sliced vegetables on top of the cooked chicken. Sprinkle the vegetables with a touch of salt and pepper.
- Cover and cook on HIGH for 1.5 hours more.
- With 2 forks shred the chicken.
- Using tongs place the meat onto hoagies (tap as much liquid off the meat before placing on the bread), and top with cheese. Place the sandwiches open-faced under the broiler in the oven to toast the buns and melt the cheese.
- ENJOY!
How to Video:
Recipe Notes:
How can I make these into chicken French dip sandwiches?
Add 3 cups of chicken broth instead of one. Then when the cooking time is up, strain the juices and serve those juices in little bowls. Dip your sandwiches into the chicken au jus.
Can I use chicken thighs instead of breasts?
Yes, be sure to trim the fat off the thighs well before cooking. Note- This recipe can be adjusted for the length of time you won’t be home. Example: Cook the chicken for 8 hours on LOW then add the veggies and cook for 1.5 hours more on HIGH. Nutritional values don’t include rolls and cheese
Yes, be sure to trim the fat off the thighs well before cooking. Note- This recipe can be adjusted for the length of time you won’t be home. Example: Cook the chicken for 8 hours on LOW then add the veggies and cook for 1.5 hours more on HIGH. Nutritional values don’t include rolls and cheese
Nutrition Information:
Calories: 242kcal | Carbohydrates: 7g | Protein: 41g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 116mg | Sodium: 504mg | Potassium: 964mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1594IU | Vitamin C: 69mg | Calcium: 20mg | Iron: 1mg
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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During the hot Oklahoma summer, I used pulled rotisserie chicken from the deli and low sodium chicken broth. Since the chicken is pre cooked I added the veggies at the same time as the chicken and reduced the cooking time to 2 hrs.
This was really good. Hubby lived it.
I love this recipe!
The chicken is so moist and falls apart with a fork when touched. I made sure the chicken was covered with chicken broth. I then in chicken broth on stove saltae the veggies
I stuck to the recipe except used low sodium chicken broth and provolone cheese. It was pretty tasteless, very disappointed.
Great tasting and easy!