Description
Tender and flavorful Slow Cooker Chicken Philly Sandwiches featuring shredded chicken cooked with onions, bell peppers, and ranch seasoning, topped with melted provolone cheese on toasted hoagie rolls. This easy, hands-off recipe is perfect for a satisfying weeknight meal.
Ingredients
Scale
Chicken and Vegetables
- 2 lbs boneless, skinless chicken breasts
- 1 onion, thinly sliced
- 1 bell pepper, thinly sliced (green, red, or both)
- 1/2 cup chicken broth
Seasonings
- 1 packet of ranch seasoning mix (or homemade ranch seasoning)
- 1 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper, to taste
For Assembly
- 6 hoagie rolls or sandwich buns
- 12 slices provolone cheese (or your preferred cheese, like mozzarella or American)
Instructions
- Prepare the Slow Cooker: Place the chicken breasts at the bottom of your slow cooker. Add the thinly sliced onion, bell pepper, and chicken broth over the chicken to create a flavorful base.
- Season the Chicken: Sprinkle the ranch seasoning mix, garlic powder, salt, and pepper evenly over the ingredients in the slow cooker. Drizzle with olive oil and toss lightly to ensure the chicken is well coated with the seasonings.
- Slow Cook the Chicken: Cover the slow cooker with the lid and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is fully cooked and shreds easily with a fork.
- Shred the Chicken: Use two forks to shred the chicken inside the slow cooker, mixing it thoroughly with the peppers and onions to combine all the flavors.
- Assemble the Sandwiches: Lightly toast the hoagie rolls in the oven or on a grill for a few minutes if desired. Spoon the shredded chicken mixture evenly onto each roll. Top each with 2 slices of provolone cheese. Melt the cheese under a broiler or in the microwave for a few seconds until melted.
- Serve: Serve the sandwiches warm. They pair well with chips, fries, or a fresh salad for a complete and satisfying meal.
Notes
- You can customize the peppers by using green, red, or a mix according to your preference.
- For a homemade ranch seasoning, combine dried parsley, dill, garlic powder, onion powder, salt, pepper, and dried chives.
- Optional: Add a splash of Worcestershire sauce for added umami before cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This recipe works well with other cheeses such as mozzarella or American if provolone is unavailable.
