Ingredients
Scale
- Chicken: 1.5 – 2 lbs Boneless, Skinless Chicken Breasts (or Thighs, see tips) – Using lean chicken breast keeps the fat content lower, but thighs can offer more flavor and moisture.
- Onions: 1 Large Yellow Onion, thinly sliced – Yellow onions provide a balanced sweetness when cooked down.
- Bell Peppers: 2-3 Large Bell Peppers (a mix of colors like green, red, and yellow looks great and adds slightly different notes of sweetness), thinly sliced – Packed with vitamins and essential to the Philly flavor profile.
- Garlic: 4-6 Cloves Garlic, minced – Don’t skimp on garlic; it builds a crucial layer of savory flavor.
- Mushrooms (Optional but Recommended): 8 oz Cremini (Baby Bella) or White Button Mushrooms, sliced – Adds an earthy depth (umami) and extra veggie bulk.
- Broth: 1/2 cup Low-Sodium Chicken Broth or Vegetable Broth – Provides necessary moisture for the slow cooker and prevents sticking, while controlling sodium intake.
- Worcestershire Sauce: 2 Tablespoons – A key ingredient for that deep, savory, umami flavor.
- Seasonings:
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Basil (or 2 tsp Italian Seasoning blend)
- 1/2 teaspoon Smoked Paprika (optional, adds a subtle smoky depth)
- 1/2 teaspoon Salt (adjust to taste, especially considering broth sodium)
- 1/2 teaspoon Black Pepper, freshly ground
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
- Cheese: 8 slices Provolone Cheese (Reduced-Fat recommended for a healthier option) OR 1.5 cups Shredded Mozzarella (Part-Skim) or a blend. Provolone is classic, but mozzarella melts beautifully and is often lower in fat.
- Olive Oil or Avocado Oil: 1 Tablespoon (Optional, for sautéing vegetables) – Adds flavor if you choose to pre-sauté.
- Rolls/Serving Vessel: 6-8 Whole Wheat Hoagie Rolls, Sub Rolls, or alternative serving options (see “How to Serve”) – Choosing whole wheat boosts fiber content.
Instructions
- Prepare the Vegetables: Thinly slice the onion(s) and bell peppers. Slice the mushrooms (if using). Mince the garlic cloves. Set aside. The thinner the slices, the more tender they will become and the better they integrate with the chicken. Uniformity in slicing helps ensure even cooking.
- Optional (But Recommended) Sauté: Heat the olive oil in a large skillet over medium heat. Add the sliced onions and bell peppers (and mushrooms, if using). Sauté for 5-7 minutes, or until they begin to soften and the onions become translucent. Add the minced garlic and cook for another minute until fragrant. This step isn’t strictly necessary for the slow cooker, but it develops a deeper, richer flavor in the vegetables compared to adding them raw. Deglazing the pan with a splash of the chicken broth at the end captures any flavorful browned bits.
- Layer in Slow Cooker: If you sautéed the vegetables, transfer them to the bottom of your 6-quart (or larger) slow cooker, scraping in any bits from the skillet. If you skipped the sauté step, simply place the raw sliced onions, peppers, mushrooms (if using), and minced garlic in the bottom of the slow cooker. Creating a bed of vegetables helps prevent the chicken from sticking and allows it to gently steam above the liquid.
- Add Chicken and Seasonings: Place the boneless, skinless chicken breasts (or thighs) on top of the vegetable layer. Pour the low-sodium chicken broth and Worcestershire sauce over the chicken. Sprinkle evenly with the dried oregano, dried basil (or Italian seasoning), smoked paprika (if using), salt, pepper, garlic powder, and onion powder. Ensure the seasonings coat the chicken reasonably well.
- Slow Cook: Secure the lid on the slow cooker. Cook on LOW for 4-6 hours or on HIGH for 2-3 hours. Cooking time will vary slightly depending on the thickness of the chicken breasts and the specific temperature of your slow cooker. The chicken is done when it is cooked through (internal temperature reaches 165°F / 74°C) and easily shreds with two forks. Avoid overcooking, especially on high, as chicken breast can become dry. Low and slow generally yields the most tender results.
- Shred the Chicken: Once cooked, carefully remove the chicken breasts from the slow cooker and place them on a clean cutting board or in a large bowl. Leave the vegetables and accumulated juices in the slow cooker. Using two forks, shred the chicken into bite-sized pieces. It should shred very easily if cooked properly.
- Combine and Marinate: Return the shredded chicken back into the slow cooker with the vegetables and juices. Stir everything together gently to ensure the chicken is well coated in the flavorful liquid and mixed evenly with the tender vegetables. Let the mixture sit in the warm slow cooker (you can turn it to the “Warm” setting if available, or just turn it off and leave the lid on) for another 10-15 minutes. This allows the shredded chicken to absorb even more flavor from the juices. Taste and adjust seasonings if necessary – it might need a touch more salt or pepper.
- Melt the Cheese (Option 1 – In the Pot): If you want the cheese fully integrated, you can stir in about half of your cheese (shredded works best here) directly into the chicken mixture in the slow cooker until it melts and becomes gooey.
- Prepare Rolls (Optional but Recommended): While the chicken marinates, lightly toast your whole wheat hoagie rolls. You can do this under the broiler (watch carefully!), in a toaster oven, or on a dry skillet. Toasting adds a pleasant texture and prevents the bottom of the roll from getting soggy too quickly.
- Assemble the Sandwiches: Using tongs or a slotted spoon (to drain excess liquid if desired), generously pile the warm chicken and vegetable mixture onto the toasted rolls.
- Melt the Cheese (Option 2 – On the Sandwich): If you didn’t mix cheese into the pot, top each portion of the chicken mixture with 1-2 slices of Provolone cheese (or a sprinkle of shredded cheese). If your rolls are oven-safe, you can place the assembled, open-faced sandwiches under the broiler for a minute or two until the cheese is perfectly melted and bubbly (watch constantly to prevent burning!). Alternatively, simply placing the cheese on the hot filling inside the roll will usually melt it sufficiently from the residual heat.
- Serve: Serve immediately and enjoy your delicious, healthy homemade Chicken Philly Cheesesteaks!
Nutrition
- Serving Size: One Normal Portion
- Calories: 350-450