Slow Cooker Chicken Philly Cheesesteaks

Tender shredded chicken, peppers, onions, garlic, and melted provolone fill toasted rolls in this easy slow cooker Philly cheesesteak sandwich recipe.

Prep: 15 min · Cook: 240 min · Yield: 4 · Method: Slow Cooker

Ingredients

• 1 lb chicken breast
• 1 bell pepper
• 1 onion
• 1 tsp garlic
• 0.5 cup chicken broth
• 4 slices provolone cheese
• 4 hoagie rolls
• 0.5 tsp salt
• 0.25 tsp black pepper

Cooking instructions

1. Slice the bell pepper and onion. Mince the garlic. (about 5 min)
2. Place the chicken, bell pepper, onion, garlic, broth, salt, and pepper in the slow cooker. (about 5 min)
3. Cover and cook on LOW for 4 hours, until the chicken reaches 165°F in the thickest part. (about 240 min) — Low; chicken 165°F
4. Shred the chicken in the slow cooker, then stir it with the vegetables and cooking juices. (about 5 min)
5. Lay the provolone slices over the hot chicken mixture, cover, and cook until melted, about 5 minutes. (about 5 min) — Low
6. Toast the rolls until lightly crisp, then fill them with the chicken, peppers, onions, and melted cheese. (about 5 min)