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 bloggers 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.
AND 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. 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. 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 this year and want to have a healthy option available for your guests. This, my friends, is the way to go. (Please note, the pictures don’t do this sandwich justice…..just sayin’.)
Slow Cooker Chicken Cheesesteak
Makes 8-10 servings
2 onions, sliced thinly
12 ounces fresh mushrooms, sliced
4 garlic cloves, minced
3 boneless skinless chicken breasts, cut into strips
12 ounces beef stock
1 tablespoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
2 tablespoons extra virgin olive oil
8-10 long sandwich rolls, split
8-10 slices provolone cheese
In a slow cooker, layer the onions, mushrooms, garlic and chicken breasts in that order. Pour the beef stock over the chicken and season with the garlic powder, salt and pepper. Drizzle to 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, shred the chicken using two forks and stir to combine all the ingredients thoroughly. Let the mixture sit for 15 minutes on warm to allow the flavors to penetrate the chicken.
Toast the roll under the broiler for 1-2 minutes and then 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.
Nutrition facts based on 10 servings.