Lazy Slow Cooker Chicken Cheesesteak Sandwic
A set-it-and-forget-it twist on the Philly classic—juicy chicken, tender veggies, and melty provolone on a toasted hoagie. Perfect for weeknights or meal prep!
Ingredients:
1.5 lbs chicken breasts, thinly sliced
1 green bell pepper, thinly sliced
1 onion, thinly sliced
1 cup mushrooms, sliced
2 cups shredded provolone cheese
2 cups chicken broth
1 tbsp Worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
Salt & pepper, to taste
Hoagie rolls, for serving
Instructions:
Prep the Slow Cooker:
Add chicken, bell pepper, onion, and mushrooms to the slow cooker.
Add Broth & Seasonings:
Pour in broth, Worcestershire, garlic powder, onion powder, salt, and pepper.
Cook:
Cover and cook:
Low: 6–8 hours
High: 3–4 hours
Shred the Chicken:
Once cooked, shred chicken with two forks. Return to the slow cooker and stir to combine.
Preheat Oven:
Set oven to 350°F (175°C).
Assemble Sandwiches:
Slice hoagie rolls.
Spoon the chicken-veggie mix onto each roll.
Top with shredded provolone.
Bake:
Bake for 5–7 minutes, until cheese is melted and bubbly.
Serve Hot:
Remove from oven and serve immediately. Add extra toppings if desired (e.g., banana peppers, hot sauce, mayo).