Crock Pot Chicken Cheesesteak Recipe
This Crock Pot Chicken Cheesesteak is packed with tender shredded chicken, soft peppers and onions, and gooey melted cheese, all served on a toasted hoagie roll. It's the perfect easy weeknight dinner packed with flavor and comfort.
Equipment
- 1 Slow cooker 6-quart crockpot recommended
Ingredients
Main ingredients
- 2 lbs Boneless, skinless chicken thighs or breasts
- 2 Medium sweet onions sliced
- 4 Medium sweet bell peppers any colors, seeded and sliced
- 2 cloves Garlic minced (about 2 teaspoons)
- 2 tablespoons Olive oil
- to taste Kosher salt
- to taste Ground black pepper
- 2 tablespoons Italian seasoning
- 8 slices Provolone cheese or any good melting cheese
- 8 Hoagie rolls split lengthwise and toasted
Instructions
Instructions
- Place sliced onions, bell peppers, and minced garlic into the bottom of the crock pot. Drizzle with olive oil and toss to coat.
- Season chicken with salt, pepper, and Italian seasoning. Place seasoned chicken on top of the veggies.
- Cover and cook on HIGH for 2-3 hours or LOW for 4-6 hours until chicken is tender and cooked through.
- Remove chicken and shred with two forks. Return shredded chicken to crock pot and mix with vegetables.
- Layer provolone cheese slices over chicken and veggies. Cover and let the cheese melt, about 3-5 minutes.
- Scoop the cheesy chicken mixture onto toasted hoagie rolls.
- Serve hot and enjoy. Optionally, serve over lettuce wraps or greens for a low-carb version.
Notes
Leftover cheesy chicken mixture keeps well airtight for 3 days or freeze up to 3 months. When reheating, use stove or microwave gently and re-toast rolls if needed.