It doesn’t take too long to figure out that I’m a total sandwich lover (just take a look at this recent Friday Four), and chicken cheesesteaks have been one of my favorite sandwiches since long before I moved to Philly last fall. When I used to visit Jersey Mike’s (and when I lived in North Carolina, that was practically once a week), I’d order a chicken cheesesteak every time and to this day, when I get an authentic Philly cheesesteak, I always choose chicken over the steak variety.
Unfortunately, Harrison and I try to indulge in real Philly cheesesteaks only when we have guests in town, simply because they can be so heavy and unhealthy (but so, so delicious) to eat on a regular basis. But after craving a chicken cheesesteak for the last several days, I decided to take matters into my own hands and whip one up right at home.
I love any excuse to use my slow cooker, so I was more than happy to pull it out and put it to use cooking tender, juicy, sweet and just a little bit smokey chicken, onions and peppers all day—an easy, hours-long process that resulted in a really fantastic filling for these sandwiches.
If you’re looking for something super authentic, you won’t exactly find it in this recipe (I used soft pretzel rolls rather than cheesesteak rolls, after all). But what you will find is a tasty, filling and refreshingly easy-to-make recipe that could please even the pickiest of eaters. Ready for your own little taste of Philly? Keep reading for the recipe!
Slow Cooker Chicken Cheesesteaks
Yield: 4 sandwiches (recipe adapted from Food, Family & Finds)
2 tablespoons butter
1 large sweet onion, sliced
1 green bell pepper, sliced
1 orange bell pepper, sliced
3 boneless, skinless chicken breasts, sliced
2 tablespoons steak seasoning
Dash salt and pepper
Sliced Provolone cheese
Hoagie or soft pretzel rolls
1. Grease 3- or 4-quart slow cooker, then turn on low heat.
2. Add butter, onion and peppers to slow cooker.
3. Mix steak seasoning, salt and pepper in shallow bowl, then toss chicken in seasoning to lightly coat. Add to slow cooker.
4. Cover and cook for 5-6 hours, stirring occasionally. After cooking is complete, roughly shred chicken.
5. When ready to serve, add 1-2 slices Provolone to split rolls. Lightly toast in oven, then fill with chicken and vegetables.