Chicken Philadelphia Cheese Steaks are the perfect recipe for your slow cooker and these turned out delicious and satisfying. The chicken turns out tender and juicy IF you use a meat thermometer to test the chicken for correct doneness. Slow cookers are notorious for drying out chicken and making it flavorless and stringy so I never make a slow cooker chicken dish with it (except for soup-type recipes). Spices tossed over the chicken before cooking only adds to the flavor; this idea I got from my friend Mel over at Mel’s Kitchen Cafe. The combination of smoked paprika, coriander, garlic and thyme are exceptional. I added a little steak sauce to help mimic the meaty flavor in regular Philly Cheese Steaks. The slow cooker makes the green bell peppers and onion slices just soft enough but still flavorful.
This recipe couldn’t be easier, with a layer of the peppers, onions, chicken, and spices. And I hate to be a nag, but especially if you’re using a larger sized slow cooker, don’t overcook your chicken… or meal ruined! 😉
Once the chicken is done to 160F degrees (notice that subtle hint about the perfect temp for chicken doneness again?), it gets shredded and incorporated back in with the peppers and onions. This can stay on warm or low until you’re ready to serve.
Provolone cheese is a must for Philly cheese steaks. Nice fresh hoagies round out the sandwich. The provolone gets melted until bubbly and then top with your favorite dressing; mayo and mustard, 1000 Island, relish- whatever you like.
- 2 teaspoons paprika (I prefer smoked paprika, but regular is fine)
- 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 into thin strips
- 1 large yellow onion, sliced into thin strips
- 2 pounds boneless, skinless chicken breasts or thighs
- 3 Tablespoons steak sauce, like Heinz 57
- ½ cup low-sodium chicken broth
- Sliced provolone
- Hoagie buns
- Mayonnaise, mustard, or 1000 Island dressing for spreading on buns
- Spray a 4- or 5-quart slow cooker with cooking spray. (You may use a 6-quart slow cooker but your chicken will be done sooner)
- In a small bowl, combine ingredients listed above through the dried thyme and set aside.
- Add the sliced green peppers and onions to the bottom of the slow cooker.
- Sprinkle 1 teaspoon of the dried seasonings on top of the peppers and onions.
- Place the chicken into a gallon-size ziplock bag. Add the steak seasoning and toss to coat. Now add the remaining dry seasoning to the bag and toss again ensuring all the chicken gets coated.
- Lay the chicken pieces over the peppers and onions in the slow cooker.
- Pour the chicken broth around the edges of the crockpot.
- Cook on low for 4 or 5 hours, until internal temperature of the chicken reaches 160F degrees. (If using a 6-quart slow cooker, the chicken might be done after 3 hours)
- Once chicken reaches desired doneness, remove to a carving board. Using 2 forks, shred the chicken, tent with aluminum foil and set aside.
- Using a slotted spoon, remove the peppers/onions from the slow cooker and then pour the liquid out of the slow cooker into a cup or liquid measure.
- Return the peppers, onions, and shredded chicken to the slow cooker and add enough of the liquid back in to keep the chicken moist, about ¼ cup to start and add more as needed. Keep the slow cooker on warm or low until ready to serve.
- Toast the buns under the oven broiler. Add some of the chicken and pepper mixture on each bottom half of the bun and top with Provolone cheese. Broil until the cheese is melted and slightly bubbly.
- Spread mayo, mustard, or 1000 Island Dressing on sandwiches before closing tops and serving.
Recipe adapted from Mel’s Kitchen Cafe.