Chicken Philly Cheesesteak
Imagine juicy, thinly sliced chicken thighs mingling with savory mushrooms, colorful bell peppers, and fragrant spices, all simmered to perfection in a rich chicken broth. Topped off with gooey provolone cheese and served in a warm hoagie roll, this recipe for Chicken Philly Cheesesteak is an irresistible twist on a classic made right in your crock pot!
Servings: 6
Calories: 513kcal
Equipment
- My Favorite Slow-Cooker
- Slow-Cooker Liners
Ingredients
- 2 lbs boneless, skinless chicken thighs (sliced against the grain)
- 1 medium yellow onion (sliced)
- 4 oz brown mushroom (sliced)
- 1 medium red bell pepper (deseeded and sliced)
- 1 medium green bell pepper (deseeded and sliced)
- ½ tsp salt
- 1 tsp black pepper
- 3 tsp garlic (minced)
- 1 tsp Italian seasoning
- 1 cup chicken broth
- 12 slices provolone cheese
- 6 hoagie rolls
Instructions
- Add mushrooms and onions to the bottom of a 6-quart slow cooker. Place the chicken thigh on top of the mushrooms and onions.
- Place the bell peppers on top of the chicken and season everything with salt, black pepper, garlic, and Italian seasoning. Then pour the chicken broth over the top.
- Cover and cook on low for 2½-3½ hours or low for 5-6 hours.
- Mix and place cooked chicken and veggies in the hoagie rolls. Top each sandwich with two pieces of cheese.
- Broil for 2-3 minutes or until the cheese is melted, and enjoy!
Nutrition
Calories: 513kcal | Carbohydrates: 39g | Protein: 46g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 171mg | Sodium: 1046mg | Potassium: 633mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1074IU | Vitamin C: 43mg | Calcium: 329mg | Iron: 13mg