Go Back

Slow Cooker Chicken Philly Sandwiches

Print Recipe Pin Recipe

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.