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!
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!