Chicken Philly Cheese Steaks


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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.

image of chicken, bell peppers, onions and mushrooms in slow cooker

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.
ingredients for chicken philly cheesesteaks on a table

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.
2 image collage. Chicken on one side, chicken with broth and seasoning on the other side.
  • 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.
2 image collage. One photo of veggies on top of chicken not yet cooked and other side cooked with forks about to shred chicken

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.
shredded chicken in hoagie rolls

More sandwich recipes to make in the slow cooker:

philly cheesesteaks with cheese on top, fries on the side.

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image of chicken, bell peppers, onions and mushrooms in slow cooker

Chicken Philly Cheese Steaks

4 from 20 votes
Prep Time: 10 minutes
Cook Time: 7 hours 30 minutes
Total Time: 7 hours 40 minutes
Servings: 5
Tender chicken, mushrooms, onions and bell peppers piled on french rolls and topped with swiss cheese.

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!

Video

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

Nutrition

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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Recipe Rating




48 Comments

  1. Kathy says:

    I must be crazy but I thought it was flavorLESS

    1. Melissa says:

      2 stars
      I agree! It was super bland, even after I added more seasoning. We had to drench it with sauce to give it flavor. I’m glad some people seem to love it, but we won’t be making it again.

  2. Traci says:

    5 stars
    My husband is a chef. He saw the crockpot and was like oh no. It came out delicious. Tonight we are having the leftovers that we froze. I cannot wait to make it again. Kudos !!!! It has been requested for a Friday night dinner at a friends however we will be traveling which will not allow the six hours of low cooking. Can any of this be prepared prior to without compromising the dish?

    1. Sarah Olson says:

      Hi! If I was serving for guests, I probably wouldn’t cook ahead of time. I apologize.

  3. Anonymous says:

    I will put all veggies in crock pot and do my chicken on black stone so it’s grilled pieces…may like better than shredded and dry

  4. Rachel says:

    5 stars
    Delicious I used pepper Jack cheese to give the sandwich a little kick and tasted delicious. Thanks for sharing your recipe.

  5. Kristen says:

    3 stars
    Chicken was tender but I found it to be too salty

  6. Kim says:

    I read other reviews stating that this recipe was dry and tasteless. I made this recipe, minus the peppers, but I added in the onions and mushrooms at the same time as the chicken in the crockpot and cooked all on high for 4 hours. After 4 hours, the chicken was extremely moist, fell apart with the touch of a fork (which made for great chicken cheesesteaks), and was very juicy but not a soup or stew. The extractions from the mushrooms and onions combined with the spices and cup of chicken stock made a wonderful base for the chicken to cook nice and tender in. I added a bit of bbq sauce and American cheese and put it on a del buono’s roll.

    *also, this is NOT a copycat authentic Philadelphia chicken cheesesteak recipe but this is a good recipe if you just want a good chicken cheesesteak at home

  7. Mike says:

    Have you ever had a Philly cheese steak? Please just call it a cheese steak. This is not anything like a Philly.

  8. Andrea says:

    1 star
    Really wanted to like this but the chicken was so dry and tasteless. I even decreased the cooking time.