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Super easy, great for a crowd and kinda, sorta healthy! This Slow Cooker Chicken Cheesesteak has been a party pleaser for years. It’s also a great weeknight dinner. Just minutes of prep time and you have a cheesy classic to satisfy even the pickiest eater!
Philly-area raised, I’ve adapted classic steak-shop flavors into this lighter slow-cooker chicken cheesesteak version with tips to keep rolls crisp.
Table of Contents
- WHY YOU’LL LOVE My Slow Cooker Chicken Cheesesteak
- Ingredients You Will Need for Chicken Cheesesteaks
- What is a Chicken Cheesesteak Sandwich
- How to Make a Chicken Cheesesteak
- Chicken Cheesesteak VARIATIONs
- Kellie’s Tips for the best Chicken Cheesesteak
- More Easy Sandwich Recipes
- Slow Cooker Chicken Cheesesteak Sandwich Recipe
WHY YOU’LL LOVE My Slow Cooker Chicken Cheesesteak
• Just 10 minutes of hands-on prep.
• Crowd-friendly and budget-friendly!
• Juicy shredded chicken with real “cheesesteak” flavor.
• Easy to keep warm for parties and tailgates.
• Freezer-friendly for make-ahead dinners.
Cook Time: Low heat 4-5 hours or High Heat 2-3 hours, until chicken shreds easily. Rest on Warm 15 minutes before building sandwiches.
Don’t worry Philly friends, I don’t dare attempt to make a real Philly cheesesteak in my slow cooker. It just can’t be done. I’ve seen it attempted by many, many recipe creators but it’s not the same. I won’t even try the recipe. If I am craving the real deal, it’s not coming from a crock pot.
This, however, is a Slow Cooker Chicken Cheesesteak. An easy, healthy, less messy alternative to making a real Philly Cheesesteak at home. I don’t know about you but when I’m done frying up all the meat, onions and whatever else I’m putting in my sandwich I’m left with a grease spattered stove top that takes me longer to clean than it did to make the sandwich. It kind of sucks the fun out of making it at home. That and the fact that you can’t pack the sandwich full if you’re trying to watch your waistline. Want dinner now? This Skillet Chicken Cheesesteak is just as amazing.
Ingredients You Will Need for Chicken Cheesesteaks
• Chicken – Boneless skinless breasts provide a leaner sandwich filling or boneless chicken thighs are more tender and flavorful.
• Stock – Beef stock adds “Philly” beef flavor and richness, chicken stock works for a lighter broth.
• Seasoning – Onion powder, garlic powder, kosher salt, black pepper. For extra punch and smokey warmth, a pinch of smoked paprika is optional but recommended.
• Vegetables (optional but popular)– Sliced bell peppers and/or cremini mushrooms. Add at the start for very soft, or wait to add in the last 45–60 minutes for more firmness.
• Cheese – Provolone provides the signature sandwich melt, American will give you the extra gooey cheese filling, or Cheez Whiz is classic, bold Philly style.
• Rolls – Soft hoagie or “Italian” rolls; if you find Amoroso long rolls, use them. Always toast before filling (see Pro Tips).
• Optional ingredients – Banana peppers, giardiniera, hot cherry peppers, sautéed onions, garlic butter drizzle.
For the full ingredient list and instructions, see the recipe card below.
What is a Chicken Cheesesteak Sandwich
A cheesesteak sandwich or Philly cheesesteak is a sandwich made with shredded meat and cheese, usually fried with onions, then stuffed into a long roll.
It’s an iconic sandwich popular in Philadelphia but this chicken cheesesteak is a lighter version but still hearty.
This version is made in the slow cooker for easy weeknight dinners making it leaner than it’s sandwich shop version.
How to Make a Chicken Cheesesteak
This is a dump and go recipe….you know, the kind where I’m not telling you to brown the meat, carmelize the veggies, deglaze the pan…is made in just a few minutes of hands on time.
You throw everything into the slow cooker, pop on the lid and go. Go to work…go shopping….go to sleep. Whatever. It will be ready for you in a few hours.
- Layer the chicken, onions, mushrooms and garlic in a slow cooker or crock pot.
- Pour the stock over the ingredients and season.
- Drizzle with olive oil and cover with the lid.
- Cook on high for 3-4 hours or low for 6-7 hours.
- Shred the chicken with two forks, fill the rolls and top with cheese.
- Serve!
The only thing left for you to do is slice open some rolls and top with cheese. I even had time to throw the sandwich under the broiler for a few minutes to make sure the roll was nice and crusty and the cheese was hot and gooey.
If you’re hosting a super bowl party, a tailgate party or just a “I want to hang with my friends” party this year and want to have a healthy option available for your guests. This, my friends, is the way to go.
Chicken Cheesesteak VARIATIONs
• Peppers and Onion: Add 1 sliced onion and 1 bell pepper in the beginning with the chicken.
• Mushroom and Provolone: Add 8 ounces sliced mushrooms in the last hour of cooking.
• Buffalo Chicken: Stir in 1/4 – 1/3 cup buffalo sauce after shredding; finish with provolone cheese or blue cheese crumbles.
• Garlic-Herb: Add 2 tsp Italian seasoning + 2 minced garlic cloves (or ½ tsp garlic powder) at the start.
Kellie’s Tips for the best Chicken Cheesesteak
• For maximum juiciness without soggy rolls: Use tongs or a slotted spoon to lift the chicken out of the liquid, letting excess drip back into the pot.
• Toast the rolls cut-side up 1-2 minutes under the broiler before filling with the chicken.
• Melt cheese under the broiler: pile meat, top with cheese, broil 30–60 seconds until just melted.
• Hold Time: After shredding, keep on Warm for 15-30 minutes so the meat reabsorbs juices.
• Batch Cooking: For every extra pound of chicken, add ½ teaspoon salt and ½ cup stock.
• Batch ahead: Make the meat a day early; reheat gently with a cup of stock before serving.
More Easy Sandwich Recipes
And if you’re looking for a few more chicken sandwich recipes you definitely have to check out this California Chicken Cobb Sandwich and my favorite Grilled Chicken Gyro which is so totally OMG bursting with amazingness!
Slow Cooker Chicken Cheesesteak Sandwich Recipe
Equipment
- 1 slow cooker
- tongs
- chef's knife
- baking sheet
Ingredients
- 3 boneless, skinless chicken breasts
- 2 onions, thinly sliced
- 12 ounces fresh mushrooms, wiped clean and sliced
- 4 garlic cloves, minced
- 2 cups beef stock
- 1 tablespoon garlic powder
- 1 tablespoon italian seasoning
- 1/2 tablespoon crushed red pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- 2 tablespoons extra virgin olive oil
- 8-10 long rolls, sliced horizontally
- 8-10 slices provolone cheese
Instructions
- In a slow cooker, layer the chicken breasts, onions, mushrooms and garlic in that order.
- Pour the beef stock over the chicken and season with the garlic powder, italian seasoning, crushed red pepper, salt and pepper.
- Drizzle the olive oil over the top and place the lid on the slow cooker. Cook on high for 3-4 hours or low for 6-7 hours.
- When the chicken is cooked through, remove the chicken from the slow cooker and shred the chicken using two forks.
- Return the shredded chicken to the slow cooker and stir to combine all the ingredients thoroughly. Let the mixture sit for 15 minutes on warm to allow the flavors to absorb into the chicken.
- Toast the roll under the broiler for 1-2 minutes and top with approximately 1 cup of the chicken mixture being sure to drain some of the broth so the roll doesn’t get soggy.
- Top the chicken with a slice of cheese and place under the broiler for 1 minute or until melted. Serve immediately.
Notes
- Use tongs to drain before filling; toast rolls under broiler 1–2 min.
- Cook on Low 4–5 hrs or High 2–3 hrs until shreddable; rest on Warm 15–30 min.
- Cheese options: provolone, American, or Cheez Whiz.
- Optional add-ins: sliced onion, bell pepper, mushrooms.
- Beef broth = deeper “steak” flavor; chicken broth = lighter.
- Scale: add ½ tsp salt + ½ cup broth per extra lb chicken.
- Store meat (no rolls) up to 4 days; reheat with a splash of broth.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve made this recipe several times, everyone loves it. And its easy. I usually add 3/4 of a red bell pepper sliced thin.
We’re not fans of adding bell pepper but I’m sure it’s tasty!
Do you stir the contents before turning the slow cooker on?
I don’t, I just cook it as it is and then stir it at the end.
I Can suggest a better recipe for chicken cheesesteaks. First boil your chicken breasts (4)in water and chicken bullion until done. Let cool and then shred it, while waiting cook 4-5 slices of bacon (chopped) and save a tablespoon of fat from pan. Also boil one sweet onion(medium sliced) I water and butter until translucent and drain. Heat the one tablespoon of bacon fat (low to medium hot). When fat is melted add your chicken, bacon and onion and stir till mixed. Then add your hot sauce (to your liking). Then add Land’o’Lakes white American cheese. Cover and allow to melt and just add it to your favorite steak roll (Amorroso).Now we’re talking
That’s great if you’re not looking for an easy slow cooker recipe.
Slow cooker recipes create too much moisture and mushy peppers and onions. Being from Pennsylvania and having eaten and made both chicken and steak sandwiches for fifty years, crockpot recipes are not nearly as good as a grill top or pan made steaks. Tried it once using a crockpot and result was disappointing. I like a lot of your recipes but this one is questionable.
Have you even made it? It’s one of the most popular recipes and was even featured on television, twice. It’s not a true Philly cheesesteak sandwich but it is a tasty dinner all the same.
Also, if you read my bio…..I’m born, raised and currently reside in the Philadelphia area….so I know what a cheesesteak sandwich is and how to make a real Philly cheesesteak.
Hi! Have you ever been out of mushrooms and made this? Or for those who don’t like mushrooms but love cheesesteak, would it still turn out ok? Thanks, looks great!
Hi Nicole! I have made it without mushrooms because my daughter is not a fan and it’s still fabulous!
Couple quick questions be please!
1) is that supposed to be tsp and not tbsp with the red pepper when I first made was tasty but way to potent
2) why beef stock and not chicken since it’s chicken? Fine with either just curious!
3) have you ever doubled and if so do I need to adjust tine any?
Thanks!
I did use tablespoon of red pepper…we like the kick.
I always lean towards beef stock because it has a more robust, deeper flavor than chicken. It just makes it so much better!
And I have doubled the recipe….just double the whole thing and you should be good to go. Great for parties!
I don’t eat beef. Can I use chicken or vegetable broth?
Hi Stephanie! Yes! You totally can use whatever broth you’d prefer. I just like the beef because it has a bolder flavor. Thanks for commenting!
I made this today and let it cook away while I was slaving away at work. It was a fantastic meal to come home to and will definitely be on a regular rotation in our house! Thanks for sharing!
When I worked outside the home, my favorite recipes were those that were ready when I walked in the door. I’m so happy you enjoyed the recipe!
This was amazing!! One of the best crock pot meals I’ve ever experienced. Super easy too!
Thanks, Lauren! I’m so glad you like it…it’s now in regular rotation here.