A lighter version of my favorite Philly cheesesteak and this easy sandwich is made in the slow cooker! Tender chicken breast turns into one of the most amazing Chicken Cheesesteaks ever.
Prep Time10 minutesmins
Cook Time4 hourshrs
Total Time4 hourshrs10 minutesmins
Course: Dinner, lunch
Cuisine: American
Keyword: Philly cheesesteak
Servings: 10
Calories: 324kcal
Author: Kellie
Cost: $10
Equipment
1 slow cooker
Ingredients
3bonelessskinless chicken breasts
2onionsthinly sliced
12ouncesfresh mushroomswiped clean and sliced
4garlic clovesminced
2cupsbeef stock
1tablespoongarlic powder
1tablespoonitalian seasoning
1/2tablespooncrushed red pepper
1/2teaspoonkosher salt
1/2teaspoonfresh ground pepper
2tablespoonsextra virgin olive oil
8-10long rollssliced horizontally
8-10slicesprovolone 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
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.