Um, yum. Those are
about the only coherent words I can put together thinking about this
meal. While I won’t go so far as to say these are authentic
Philly chicken cheesesteaks (is that even how they are termed in
Philly?), they are a delicious take on that type of recipe and are
so, so easy thanks to the slow cooker.
I know the weather is
warming up and you might not be inclined to pull out your slow cooker
now that the cold, winter months are over, but I find that I actually
use my slow cooker just as much in the summer as I do in the winter
because it doesn’t heat up my house like using the oven or
stovetop can.
So if you don’t
already, I’m thinking you should definitely get on board with
that philosophy too so I can keep sharing summer slow cooker recipes!
This recipe couldn’t
be simpler — green peppers, onions, and chicken are layered in
the slow cooker with a delicious, flavorful seasoning blend and
cooked until the chicken and veggies are tender. Stuffed onto a
toasted bun with melted provolone cheese and you have one killer
sandwich.
A perfect recipe for
serving company (it could be easily doubled or tripled in a larger
slow cooker) or just for a busy weeknight when you can throw it in
the slow cooker in advance, this has quickly become a family
favorite.
While you could
certainly use store-bought hoagie buns, when time permits, I like to
make up a double or triple batch of these fluffy
whole wheat dinner rolls and shape
them into hoagie buns keeping them in the freezer for
easy access. I’m a huge sandwich-for-dinner fan and this recipe
only solidified that little fact.
Soft, fresh bread
loaded with tender chicken, peppers and onions, and smothered in
creamy, melted Provolone? Like I said earlier: um, yum.
If using frozen chicken
breasts, use the longer length of cooking time (about 6-7 hours) and
only use about 1/4 cup chicken broth. Also, instead of tossing the
frozen chicken breasts with the seasoning mixture, just sprinkle the
seasoning mixture over the top after they have been placed in the
slow cooker.
Ingredients
1 teaspoon paprika (regular or smoked)
1/2 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon coriander
1/4 teaspoon red pepper flakes
1/2 teaspoon dried thyme
2 green peppers, cored and sliced
1 large white or yellow onion, peeled and sliced into half moons
2 pounds boneless, skinless chicken breasts or thighs
Lightly grease a 5-quart (or
similar sized) slow cooker insert with nonstick cooking spray.
In a small bowl, combine the
paprika, pepper, salt, garlic powder, coriander, red pepper flakes
and thyme.
Place the green peppers and onions
in the bottom of the slow cooker. Sprinkle 1 teaspoon of the
seasoning mixture over the top.
Toss the chicken with the rest of
the seasoning mixture. Layer the chicken on the top of the green
peppers and onions.
Pour the chicken broth inside
around the edges of the crockpot.
Cook on low for 5-7 hours until
the chicken is tender (overcooking the chicken may make it a bit
dry, so only cook it until the chicken is cooked through and
tender). Remove the chicken from the slow cooker and shred into
pieces. Set aside.
Using a slotted spoon, remove the
peppers and onions to a plate. Pour out all the liquid into a bowl
or liquid measure.
Place the chicken, peppers and
onions back in the slow cooker and toss. Pour in enough liquid to
keep the chicken moist (but not soggy) — about 1/4 cup to
start and add as needed. Keep the slow cooker on warm or low until
ready to serve.
Toast the buns under the oven
broiler. Place chicken and peppers on each half of a bun and top
with Provolone cheese. Broil until the cheese is melted and slightly
bubbly. Serve warm.
Recipe Source: from Mel’s
Kitchen Cafe (inspired by this
recipe I found on
Pinterest)
Melanie Gunnell is a food-loving, chocolate-obsessed mom who has a desperate need to share
her favorite tried-and-true recipes with the world. In a past life she graduated from Brigham
Young University with a degree in public health, but for the past ten years, stay-at-home
motherhood has been her job along with blogging-from-home for the past five.
She resides in the brilliantly cold tundra of Northern Minnesota with her husband and their brood
of five children: four boys and one tiny, bossy girl. Dark chocolate (particularly the act of
shoving chocolate chips in her mouth whilst hiding in the pantry) is her coping skill of choice for
both the never-ending winters and the never-ending wrestling matches in her front room.