Description
Crock Pot Chicken Cheesesteak Sandwiches are a flavorful and easy-to-make meal featuring tender, shredded chicken cooked low and slow with sautéed onions and green peppers. Infused with savory steak sauce and melted white American cheese, this sandwich is perfect for a comforting weeknight dinner served on hoagie buns.
Ingredients
Scale
Chicken and Vegetables
- 2 pounds boneless skinless chicken breasts
- 1 medium yellow onion, sliced into thin strips
- 1 green bell pepper, sliced into thin strips
Seasonings and Sauces
- 1/2 cup chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder
- 3 tablespoons steak sauce (e.g. Heinz 57)
For Serving
- 6 hoagie buns
- 12 slices white American cheese or Queso
Instructions
- Prepare the crock pot: Grease the insert of the crock pot with non-stick spray to prevent sticking. Layer the thinly sliced onion and green bell pepper strips evenly at the bottom of the crock pot. Pour the chicken broth over the vegetables for moisture and flavor.
- Add and season chicken: Place the boneless skinless chicken breasts on top of the vegetables in the crock pot. Sprinkle the salt, black pepper, and garlic powder evenly over the chicken, then drizzle the steak sauce on top to enhance the savory flavor.
- Cook the chicken: Cover the crock pot with the lid and cook on low heat for 6 hours or on high heat for 3 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C).
- Shred the chicken: Carefully remove the cooked chicken breasts from the crock pot. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the crock pot and stir well to combine with the cooked onions and peppers, keeping the juices for moisture.
- Assemble the sandwiches: Using a slotted spoon, scoop the chicken and vegetable mixture into the hoagie buns. Top each sandwich with two slices of white American cheese or Queso. The residual heat will melt the cheese, creating a deliciously gooey finish.
Notes
- For a spicier twist, add sliced jalapeños or a dash of hot sauce to the chicken mixture before cooking.
- If you prefer a different cheese, provolone or mozzarella can also be great alternatives.
- Leftover sandwiches can be wrapped and refrigerated for up to 3 days, then reheated in a skillet or microwave.
- Use a slotted spoon to avoid adding excess liquid to the sandwich, which could make the bread soggy.
- To make this recipe gluten-free, substitute hoagie buns with gluten-free rolls or lettuce wraps.
