Description
Tender shredded chicken, bell peppers, and onions, all simmered in beef broth and Italian dressing, piled onto hoagie rolls and topped with melted provolone cheese. These Slow Cooker Chicken Philly Sandwiches are the perfect weeknight dinner or game-day treat.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 onion, sliced
- 1 cup beef broth
- 1 packet Italian dressing mix
- 6 hoagie rolls
- 6 slices provolone cheese
Instructions
- Place chicken breasts in the slow cooker.
- Add sliced bell peppers and onion on top of the chicken.
- In a small bowl, mix together beef broth and Italian dressing mix. Pour over chicken and vegetables.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through.
- Shred the chicken using two forks and mix with the vegetables.
- Toast hoagie rolls and place chicken and vegetable mixture on the rolls.
- Top with a slice of provolone cheese and broil in the oven until cheese is melted.
- Serve hot and enjoy!
Notes
- If you prefer a spicy version, add some hot peppers or a dash of hot sauce to the slow cooker.
- For extra flavor, you can sauté the bell peppers and onions before adding them to the slow cooker.
- You can use other cheeses, such as mozzarella or cheddar, if you prefer.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours