Slow Cooker Chicken Cheesesteak Sandwich

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!

Quick, easy and healthy, this simple to make Chicken philly Cheesesteak Sandwich comes together in your slow cooker or crock pot! Great for parties, football tailgating or easy weeknight dinners. |

This recipe was originally published on January 16, 2014 and was updated with an improved recipe and photos on January 19, 2018. Enjoy!

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.

Slow Cooker Chicken Philly Cheesesteak Sandwich |

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.

Slow Cooker Chicken Philly Cheesesteak Sandwich |


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.

Slow Cooker Chicken Philly Cheesesteak Sandwich |

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. And if you’re looking for a few more chicken sandwich recipes you definitely have to check out this California Chicken Cobb Sandwich, THIS Italian Chicken Cutlet Sandwich and my favorite Grilled Chicken Gyro which is so totally OMG bursting with amazingness!

Or spend just 10 minutes and make yourself the original Philly cheesesteak Sandwich! THIS is the REAL DEAL!


Slow Cooker Chicken Philly Cheesesteak Sandwich |

Slow Cooker Chicken Philly Cheesesteak Sandwich

Course: Dinner, lunch
Cuisine: American
Keyword: Philly cheesesteak
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 10
Calories: 1140 kcal
Author: Kellie

A lighter version of my favorite Philly cheesesteak and this easy sandwich is made in the slow cooker!



  • 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


  1. In a slow cooker, layer the chicken breasts, onions, mushrooms and garlic in that order. 
  2. Pour the beef stock over the chicken and season with the garlic powder, italian seasoning, crushed red pepper, salt and pepper. 
  3. 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.
  4. When the chicken is cooked through, remove the chicken from the slow cooker and shred the chicken using two forks.
  5. 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.
  6. 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. 
  7. Top the chicken with a slice of cheese and place under the broiler for 1 minute or until melted.  Serve immediately.

Recipe Notes

Chicken can be made up to 24 hours in advance and stored in the refrigerator in an airtight container. Return to the slow cooker to heat through or reheat in the microwave.

Nutrition Facts
Slow Cooker Chicken Philly Cheesesteak Sandwich
Amount Per Serving
Calories 1140 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 12g75%
Cholesterol 430mg143%
Sodium 974mg42%
Potassium 2751mg79%
Carbohydrates 31g10%
Fiber 2g8%
Sugar 5g6%
Protein 160g320%
Vitamin A 325IU7%
Vitamin C 2.7mg3%
Calcium 229mg23%
Iron 12.9mg72%
* Percent Daily Values are based on a 2000 calorie diet.


Slow Cooker Chicken Cheesesteak | The Suburban Soapbox


8 comments on “Slow Cooker Chicken Cheesesteak Sandwich”

  1. This was amazing!! One of the best crock pot meals I’ve ever experienced. Super easy too!

  2. 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!

  3. 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!

  4. 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?


    • 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!

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