- 2 lbs boneless, skinless chicken breasts
Boneless chicken breasts become tender and shred easily in the slow cooker; most chicken Philly and chicken cheesesteak crockpot recipes use about 1 1/2–2 pounds. - 2 green bell peppers, sliced
Provide sweetness and that classic Philly pepper bite; green peppers are traditional in many cheesesteak-style recipes. - 1 large onion, sliced
Adds savory depth and natural sweetness as it softens and cooks with the chicken. - 1 teaspoon garlic powder
Gives garlicky flavor without needing fresh garlic; common in slow cooker Philly-style seasoning blends. - 1 teaspoon onion powder
Boosts onion flavor and seasoning in the broth. - 1 teaspoon smoked paprika
Adds gentle smokiness and color; paprika or smoked paprika often appears in chicken Philly crockpot recipes. - 1 teaspoon dried Italian seasoning
Brings a mix of herbs like oregano and basil for extra flavor. - Salt and pepper, to taste
Essential for bringing out the flavors of the chicken and vegetables; most recipes season both meat and veggies. - 1 cup chicken broth
Keeps the chicken moist while it cooks and creates flavorful juices to toss with the shredded meat. Many slow cooker chicken Philly recipes use 1/2–1 cup broth. - 6 hoagie rolls or sub rolls
Sturdy, soft rolls are key so they can hold the juicy filling without falling apart. - 6–8 slices provolone or mozzarella cheese
Provolone is classic for Philly-style sandwiches; mozzarella melts beautifully too. Slow cooker chicken Philly and cheesesteak recipes typically finish with sliced cheese melted over the filling or on the rolls.
Step-by-step instructions
Prepare the slow cooker
Place the sliced onions and bell peppers in an even layer on the bottom of the slow cooker. Many chicken Philly recipes start with vegetables on the bottom so they cook in the juices and help keep the meat from sticking.
Season the chicken
Lay the chicken breasts on top of the peppers and onions. Sprinkle the garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and pepper evenly over the chicken. This all-over seasoning method mirrors other crockpot chicken cheesesteak recipes that coat the meat with spices before cooking.
Add broth
Pour the chicken broth around the chicken, aiming for the sides rather than directly on top of the spices so they aren’t washed off. Similar recipes pour broth around the edges of the slow cooker to protect the seasoning layer.
Cook until tender
Cover and cook:
- On LOW for 6–7 hours, or
- On HIGH for 3–4 hours
until the chicken is very tender and easily shreds with a fork. Many slow cooker chicken Philly recipes recommend this range, cautioning not to overcook to avoid dry chicken.
Shred and combine
Remove the chicken breasts from the slow cooker and shred them with two forks on a cutting board or in a bowl. Return the shredded chicken to the slow cooker and stir to mix with the peppers, onions, and cooking juices. Some recipes suggest adjusting the amount of liquid so the filling is moist but not soupy.
Keep the slow cooker on warm while you prep the rolls.
Assemble the sandwiches
Split the hoagie or sub rolls. Spoon a generous amount of the chicken-pepper-onion mixture into each roll.
Top each sandwich with a slice or two of provolone or mozzarella. You can either:
- Close the rolls and let the residual heat melt the cheese, or
- Proceed to the broiling step for a bubbly, browned top.
Optional: Melt the cheese under the broiler
For that classic melty, slightly browned cheese finish, place the filled sandwiches open-face on a baking sheet. Broil for 1–2 minutes, watching closely, until the cheese is melted and starting to bubble and brown around the edges. This broiler step is widely used in chicken Philly and cheesesteak recipes for a restaurant-style finish.
Serve hot.
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