If there’s one thing I’ve learned in my kitchen adventures, it’s this: comfort food doesn’t have to be complicated. And these Slow Cooker Chicken Philly Sandwiches? They’re exactly that kind of magic. I’m so grateful to be able to share this cozy, crowd-pleasing recipe with you today—because when something is this delicious and this easy, you just know it’s going to become a regular in your meal rotation.

Juicy, well-seasoned chicken slow-cooked to perfection, mingling with sweet onions and tender green peppers, all piled high on a toasted hoagie and smothered with gooey provolone—yes please! Whether it’s game day, a weeknight dinner, or a meal prep miracle, these sandwiches deliver big flavor with minimal effort.

What Are Slow Cooker Chicken Philly Sandwiches?

This recipe is a fun twist on the classic Philly cheesesteak. Instead of thinly sliced beef, we’re using chicken—slow cooked until it’s fork-tender and bursting with flavor. The veggies soak up all those savory juices, the cheese melts to gooey perfection, and every bite is packed with warm, satisfying goodness.

They’re inspired by the bold, melty goodness of a Philly cheesesteak but made easier, lighter, and dare I say—more versatile.

Why You’ll Love This Recipe

Hands-off cooking – Let your slow cooker do all the heavy lifting.
Meal prep hero – Make a batch and enjoy sandwiches for days.
Lighter option – Chicken keeps it lean without sacrificing flavor.
Family-approved – Even picky eaters will ask for seconds.
Customizable – Add heat, switch up cheeses, or go low-carb with lettuce wraps!

What Do Chicken Philly Sandwiches Taste Like?

Imagine warm, shredded chicken infused with paprika, garlic, and thyme, combined with caramelized peppers and onions that are tender and slightly sweet. All that gets topped with melty provolone, adding a creamy, slightly sharp contrast that ties everything together beautifully. The toasted hoagie bun adds the perfect amount of crunch.

It’s juicy, savory, slightly smoky, with a kiss of heat—anything but boring!!

Benefits of Making These Sandwiches

No-fuss dinner – Just 15 minutes of prep!
Great for entertaining – Set out the slow cooker and let guests build their own.
Budget-friendly – Uses pantry staples and affordable chicken.
Freezer-friendly – Make now, save for later!

Ingredients for Slow Cooker Chicken Philly Sandwiches

Here’s everything you’ll need to make this flavorful dish:

1 teaspoon paprika (regular or smoked for a deeper flavor)
½ teaspoon black pepper
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon coriander
¼ teaspoon red pepper flakes (optional for heat)
½ teaspoon dried thyme
2 green bell peppers, cored and sliced
1 large yellow or white onion, sliced into half moons
2 pounds boneless, skinless chicken breasts or thighs
½ cup low-sodium chicken broth
Sliced provolone cheese
Whole wheat hoagie buns (or your favorite sandwich roll)

Tools You’ll Need

5-quart (or larger) slow cooker
Sharp knife and cutting board
Mixing bowls
Tongs or forks for shredding
Slotted spoon
Baking sheet (for broiling the sandwiches)
Optional: Aluminum foil for easy cleanup

Ingredient Substitutions & Additions

I promised you versatile, and here’s proof!

Chicken thighs for extra juiciness and flavor.
Mozzarella or pepper jack if provolone isn’t your thing.
Add mushrooms for a more traditional Philly flavor.
Use banana peppers or jalapeños for extra heat.
Gluten-free buns or lettuce wraps for a low-carb version.

How to Make Slow Cooker Chicken Philly Sandwiches

Step-by-Step Instructions

Prep your slow cooker: Lightly grease the insert with cooking spray.
Mix your seasonings: In a small bowl, combine paprika, black pepper, salt, garlic powder, coriander, red pepper flakes, and thyme.
Layer the veggies: Place sliced green peppers and onions in the bottom of the slow cooker. Sprinkle with 1 teaspoon of the seasoning blend.
Season the chicken: Toss your chicken pieces with the remaining spice mix.
Add to the slow cooker: Place the chicken on top of the veggies. Pour chicken broth around the edges (not directly on top).
Cook: Set on low for 5–7 hours, until the chicken is tender and easy to shred.
Shred & strain: Remove the chicken and shred it with two forks. Using a slotted spoon, transfer the cooked veggies to a plate. Pour out and save the liquid.
Mix it all together: Return the shredded chicken and veggies to the slow cooker. Add a splash (about 1/4 cup) of the reserved broth to keep it juicy.
Toast & broil: Toast your buns under the broiler. Pile on the chicken and veggie mix, top with provolone, and broil just until the cheese is melty and bubbly.

What to Serve With Chicken Philly Sandwiches

Looking to round out the meal? Here are some tasty pairings:

Sweet potato fries or baked potato wedges
Crispy coleslaw for crunch and contrast
Simple green salad with vinaigrette
Pickles for a tangy bite
Fresh fruit for a refreshing side

Tips for the Best Chicken Philly Sandwiches

Don’t overcook the chicken! Set a timer for 5 hours and check tenderness before going longer.
Use provolone slices straight from the deli counter—they melt beautifully!
Want more caramelized onions? Sauté a few in a skillet and mix them in before broiling.
Toast your buns for texture—it makes all the difference!
Freeze leftovers (without the bun) for a quick reheat-and-eat option.

Storage Instructions

Fridge: Store leftover chicken and veggies in an airtight container for up to 4 days. Keep bread and cheese separate until ready to assemble.

Freezer: Cool completely, then store in freezer-safe bags for up to 2 months. Thaw overnight in the fridge before reheating.

Reheat: Gently warm in a saucepan or microwave with a splash of broth to keep things moist.

Frequently Asked Questions (FAQ)

Can I use frozen chicken?

Yes, but make sure it’s fully thawed before adding to the slow cooker for safe and even cooking.

What type of bread is best?

Whole wheat hoagies are hearty and nutritious, but you can use French rolls, sourdough, or even ciabatta.

Can I make this without a slow cooker?

Absolutely! Use a Dutch oven or heavy pot on the stovetop. Simmer on low until chicken is tender, about 1.5–2 hours.

Is this recipe spicy?

Only mildly, thanks to the red pepper flakes. Omit them for a milder flavor or amp them up for extra kick!

In Conclusion

These Slow Cooker Chicken Philly Sandwiches are everything you want in a comfort meal: warm, cheesy, hearty, and bursting with flavor. Plus, they’re easy enough for a weekday and impressive enough for guests. This is one of those recipes that turns ordinary ingredients into something special—and that’s what I love most about it.

Slow Cooker Chicken Philly Sandwiches

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Ingredients

1 teaspoon paprika regular or smoked
½ teaspoon black pepper
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon coriander
¼ teaspoon red pepper flakes
½ 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
½ cup low-sodium chicken broth
Sliced provolone
Whole wheat hoagie buns

Instructions

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 (over cooking 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.