Chicken Philly Cheese Steaks have tender chicken, piles of veggies and topped with swiss cheese. A fun and different dinner idea.
This week I made a healthier recipe- Slow Cooker Chicken Philly Cheese Steaks. I have always wanted to make these in my slow cooker, since I adore my other sandwich recipe Slow Cooker French Dips, I knew these would be good too.
How to make Chicken Philly Cheese Steaks in the Crockpot:
- Chicken, broth, and seasonings cook for 6.5 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 breast?
Yes, but be sure to trim off as much fat as possible before cooking.
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
Equipment Needed:
- Slow Cooker – 5 quart or larger
Ingredients:
- 2 lbs. boneless skinless chicken breasts
- 1 cup chicken broth
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. garlic powder
- 1/4 tsp. paprika
- 2 bell peppers (any colors) sliced
- 1 yellow 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 breasts into a 4-quart or larger 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 6.5 hours.
- After the chicken has cooked, add the sliced vegetables on top of the cooked chicken.
- 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 of 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!
Recipe Notes:
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:
First Published 02/02/2015
Updated 12/31/2019
I’m definitely gonna make this! But I have one question. Can I use chicken tenderloins instead of chicken breast and if so how much should I use?
I would do two pounds or about 10 of them.
Good, my husband approved! The white American cheese added lots of flavor. I MIGHT add in some Italian dressing with the veggies next time!
Joined a couple weeks ago have done many of your recipes(dinners) mostly..alls I can say is wow there faboulos. Thank you for sharing never knew all that can be done with a crock pot.great work Sarah.
Glad you are trying the recipes Lisa! thanks for the kind comment!
This a yummy and easy dinner!! Put everything in the crockpot this afternoon and now ready for an awesome dinner. I was skeptical that the seasoning would be flavorful enough, but it is perfect.
Actually made this last night as written, and the veggies were a good texture at an hour on high. Next time I might leave my crock pot on low to cook the veggies, since it’s newer and holds the heat very well.
I added about 3 TBSP steak sauce (A-1) to the chicken broth step to cook my chicken, and this was GREAT! Definitely a keeper recipe!!! Hubby had 2 sandwiches, so that means it was a hit. We added sliced cherry peppers to the sandwiches for a nice tang.
I’m gonna make pizza chicken philly sandwiches tomorrow night out of the leftover (chicken filling, marinara, melted mozz). This is a keeper
Hi! I was wondering what that nutritional value was of one serving?
I didn’t calculate it, sorry. The chicken and peppers are very low-fat. The main fat would come from the cheese and bread you choose. I hope this helps. 🙂
Looks soooo yummy, I’m hungry now!
Fede
What a great idea to use chicken, and to make it in a slow cooker. Great recipe.
I never thought to make Philly Cheesesteaks with chicken! Genius! and what a great tip about adding the veggies later in the day. I know my husband would love these, so I’m going to have to add them to the to-do list for sure!
I love all the veggies you added. It is the best advice for increasing the nutrition in a recipe. Need to put these on our dinner menu.
These cheese steaks look and sound amazing! And I LOVE that they are made in the slow cooker. 🙂 These are definitely getting added to my weekly meal plan soon.
Great idea on adding the veggies at the end of its cooking cycle. I need to make this and your French Dip!
I love that this is made with chicken! I have to try it that way! Great recipe!
These sound so good! I definitely need to try it!
I am definitely making this! Looks so yummy.