Gather ‘Round for Slow Cooker Chicken Philly Sandwiches!
Hey there! Let me tell you about this little gem of a recipe: Slow Cooker Chicken Philly Sandwiches. It all started when I was trying to please a crowd at a family gathering—half of whom seemed to be avoiding beef like it was going out of style. I thought, why not try something with chicken? Enter this beauty. It’s become such a hit that I find myself making it even when I don’t have a crowd to feed (though honestly, leftovers never last long in my house!).
Why You’ll Love This Recipe
I whip up these sandwiches when I’m feeling the pinch of a busy week or just craving something hearty and satisfying. My family goes bonkers for it because it’s got all the flavor of a classic Philly cheesesteak without the heaviness. And, honestly, who doesn’t love a meal you can set and forget? (Although, I did once forget and, well, let’s just say crispy isn’t always a good thing!)
Ingredients You’ll Need
- 2 lbs boneless, skinless chicken breasts (or thighs if you’re feeling adventurous)
- 1 large onion, sliced (red onions add a nice sweetness)
- 2 bell peppers, sliced (green and red make it look festive!)
- 1 cup chicken broth (sometimes I use water with a bouillon cube when I’m out)
- 1 tablespoon Worcestershire sauce (my secret weapon!)
- 2 teaspoons garlic powder
- Salt and pepper to taste
- 8 slices provolone cheese (or whatever melts well—I’ve used mozzarella in a pinch)
- Hoagie rolls (my grandma swore by fresh bakery rolls, but store-bought’s fine)
How to Make It
Alright, get your slow cooker out and let’s get cooking! First, toss your chicken breasts in the cooker. Cover them with the sliced onions and bell peppers. Pour in your chicken broth and Worcestershire sauce, then sprinkle on the garlic powder, and season generously with salt and pepper. Give it a gentle stir, pop on the lid, and let the slow cooker work its magic on low for about 6-7 hours (or high for 3-4 if you’re in a hurry).
Once everything’s cooked through and smells irresistible, shred the chicken with two forks right in the cooker. This is where I usually sneak a taste, you know, just to make sure it’s up to snuff.
Lay sliced cheese over the top and cover again for a few more minutes until the cheese gets all melty and gooey. Scoop onto your favorite rolls and dig in!
My Little Notes
I’ve found that browning the chicken slightly before throwing it into the slow cooker adds a nice depth of flavor, but if I’m honest, I skip it when I’m pressed for time. It still tastes fab!
Variations I’ve Tried
Once, I tried adding mushrooms to the mix—my husband loved it, but the kids weren’t fans. I also experimented with a spicy version by tossing in some jalapeños; it didn’t quite hit the mark for us, but maybe you’ll love it!
What If I Don’t Have…?
No slow cooker? No problem, just use a heavy pot with a lid and let it simmer gently on the stove. It’s a bit more hands-on, but it works like a charm!
How to Store the Leftovers
If you’re lucky enough to have leftovers, store them in the fridge in an airtight container (though, realistically, they won’t survive the night!). Reheat them in the microwave or on the stove, adding a splash of broth to loosen things up.
Serving It Up
We like to serve these with a side of crispy fries or a simple salad. But honestly, they’re pretty darn perfect on their own. Oh, and a cold drink doesn’t hurt either!
Pro Tips I’ve Learned
I once tried rushing the cheese melting step to disastrous results—it was a rubbery mess. Patience is your friend here!
FAQs
Can I use frozen chicken? You could, but it might water down the flavor. I prefer thawed for best results.
What’s the best bread for these? Hoagie rolls are my go-to. But, any sturdy bread will do in a pinch!