Description
These Crock Pot Chicken Cheesesteak Sandwiches offer a delicious and easy way to enjoy classic Philly cheesesteak flavors using tender shredded chicken, sautéed onions and green peppers, and melty American cheese, all cooked low and slow in a crock pot for maximum flavor and convenience.
Ingredients
Scale
Chicken and Vegetables
- 2 pounds boneless skinless chicken breasts
- 1 medium yellow onion, sliced into thin strips
- 1 green bell pepper, sliced into thin strips
Liquids and Seasonings
- 1/2 cup chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder
- 3 tablespoons steak sauce (Heinz 57 recommended)
For Serving
- 6 hoagie buns
- 12 slices white American cheese or Queso (Velveeta recommended, provolone also good)
Instructions
- Prepare Crock Pot: Grease the insert of the crock pot with non-stick spray to prevent sticking. Lay the sliced onions and green bell peppers evenly on the bottom of the crock pot. Pour the chicken broth over the vegetables, then place the chicken breasts on top. Season evenly with salt, black pepper, garlic powder, and drizzle the steak sauce over everything.
- Cook the Chicken: Cover the crock pot with the lid and cook on low heat for 6 hours, or alternatively on high heat for 3 hours, until the chicken is tender and reaches an internal temperature of 165°F, indicating it is cooked through.
- Shred Chicken: Carefully remove the chicken breasts from the crock pot and shred them using two forks. Return the shredded chicken to the crock pot and stir well so the chicken fully incorporates with the cooked vegetables and juices, which will keep the mixture moist.
- Assemble Sandwiches: Use a slotted spoon to scoop the chicken and vegetable mixture onto the hoagie buns. Top each sandwich with two slices of cheese—white Queso Velveeta, white American, or provolone cheese all make excellent choices. Serve immediately while the cheese is melty.
Notes
- For extra flavor, consider adding a splash of Worcestershire sauce along with the steak sauce.
- Ensure the chicken reaches 165°F for safe eating.
- Leftovers can be refrigerated for up to 3 days and reheated gently to prevent drying out.
- To make the sandwich spicier, add sliced jalapeños or a dash of hot sauce before serving.
- Use hoagie buns that are sturdy enough to hold the juicy filling without getting soggy too quickly.
