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Slow-Cooker Chicken Philly served on a plate with peppers and cheese

Slow-Cooker Chicken Philly

A hands-off version of Philly cheesesteaks made in a slow cooker with juicy chicken, melted cheese, and flavorful peppers.
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Prep Time 25 minutes
Cook Time 6 hours
Total Time 6 hours 25 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Chicken and Vegetables
  • 1.5–2 lbs boneless, skinless chicken breasts or thighs Thighs yield juicier results.
  • 1 large yellow onion, thinly sliced
  • 2–3 large bell peppers, thinly sliced Mix colors for visual appeal.
  • 4–6 cloves garlic, minced
  • 8 oz cremini or white button mushrooms (optional), sliced
Liquids and Seasonings
  • 1/2 cup low-sodium chicken or vegetable broth
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried oregano
  • 1 tsp dried basil or 2 tsp Italian seasoning
  • 1/2 tsp smoked paprika (optional)
  • 1/2 tsp salt Adjust to taste.
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
Cheese and Rolls
  • 8 slices provolone cheese or 1.5 cups shredded part-skim mozzarella
  • 6–8 whole wheat hoagie rolls For gluten-free, swap for gluten-free buns.
Optional
  • 1 tbsp olive oil or avocado oil (optional—for sautéing)

Method
 

Preparation
  1. Slice onions, peppers, and mushrooms thinly so they soften evenly.
  2. Mince the garlic.
Optional Browning
  1. Heat oil in a skillet over medium. Sauté onions and peppers for 5–7 minutes until softened and starting to brown.
  2. Add mushrooms and cook for 2–3 minutes. Stir in garlic for 1 minute.
  3. Deglaze the pan with a splash of broth, scraping up browned bits. Transfer everything to the slow cooker.
Layer and Cook
  1. Place chicken breasts or thighs on top of the vegetable bed.
  2. Pour the remaining 1/2 cup broth and the Worcestershire sauce over the chicken.
  3. Sprinkle oregano, basil, smoked paprika, salt, pepper, garlic powder, and onion powder over the top.
  4. Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until the chicken reaches 165°F.
Shred and Marry Flavors
  1. Remove the chicken, shred it with two forks, then return the shredded chicken to the slow cooker and stir into the vegetables and juices.
  2. Let the mixture sit for 10–15 minutes so flavors come together.
Finish with Cheese
  1. Stir in half the shredded cheese if using, then build sandwiches on toasted rolls.
  2. Top each pile of chicken mixture with provolone or remaining cheese and broil briefly until melted and bubbly.
Serve
  1. Add optional toppings like pickled jalapeños, hot sauce, or sautéed extra mushrooms.

Notes

For dairy-free, melt dairy-free cheese in the oven or skip broil. For extra cheesiness, stir half the cheese into the hot filling and reserve slices for broiling on top.