Crockpot Chicken Philly Cheesesteak

This Crockpot Chicken Philly Cheesesteak is an easy slow cooker dinner made with tender seasoned chicken, bell peppers, onions, and plenty of melted provolone. Pile everything onto toasted hoagie rolls for a hearty, cheesy sandwich with very little hands-on prep.

Chicken Philly cheesesteaks are an easy twist on the classic sandwich, swapping chicken for beef while keeping the peppers, onions, and melty cheese that make a cheesesteak so satisfying. Making the filling in the crockpot means the chicken cooks right along with the vegetables and seasonings, so most of the work is done for you.

What makes this version especially flavorful is the combination of smoked paprika, onion powder, thyme, garlic, and steak sauce. Once the chicken is tender, it’s shredded and tossed back together with the peppers and onions, then piled onto toasted rolls and finished with provolone under the broiler. It’s an easy slow cooker meal that’s especially good for busy weeknights, game days, or casual gatherings.

Prefer beef? Try my Easy Philly Cheesesteak Recipe, made with thinly sliced beef, sautéed peppers and onions, and melted provolone on toasted hoagie rolls.

Why You’ll Love This Crockpot Chicken Philly Cheesesteak

This slow cooker chicken cheesesteak is simple to make but has plenty of savory flavor, and most of the cooking is completely hands-off.

• Easy prep: Add the peppers, onions, seasoned chicken, and broth to the crockpot and let the slow cooker do most of the work.
• Tender, flavorful chicken: The chicken cooks with the vegetables, spices, garlic, and steak sauce, picking up plenty of flavor as it becomes tender.
• Classic cheesesteak combination: Peppers, onions, toasted rolls, and melted provolone give these chicken sandwiches that familiar cheesesteak flavor.
• Great for feeding a group: The filling is easy to make ahead and works well for family dinners, game days, or casual get-togethers.
• Easy to customize: Add mushrooms, use a different cheese, or adjust the red pepper flakes depending on how much heat you like.

Ingredients You’ll Need

The ingredients are simple, but a few seasonings and steak sauce give the chicken and vegetables much more flavor than you might expect from an easy crockpot sandwich.

• Chicken breasts: Boneless, skinless chicken breasts become tender enough to shred after slow cooking. Avoid overcooking them for the juiciest chicken.
• Bell peppers and onion: Green bell peppers and sliced onion soften as they cook and give the sandwiches their classic cheesesteak flavor.
• Garlic: Fresh garlic adds another layer of savory flavor.
• Smoked paprika, onion powder, and thyme: This combination seasons the chicken and gives the filling more depth without overpowering the peppers and onions.
• Red pepper flakes: Add just a little heat. Reduce or omit them if you prefer.
• Steak sauce: Adds savory, tangy flavor to the chicken and helps give the filling a richer cheesesteak-style flavor.
• Chicken broth: A small amount provides enough moisture for slow cooking without making the sandwich filling watery.
• Provolone cheese: Mild, creamy provolone melts beautifully over the chicken.
• Hoagie rolls: Toasting the rolls before filling them helps keep the bread from becoming soggy.

How to Make Chicken Philly Cheesesteaks in the Crockpot

These crockpot chicken cheesesteaks require only a few minutes of prep before the slow cooker takes over. Once the chicken is cooked, all that’s left is assembling the sandwiches and melting the cheese.

• Add the vegetables. Place the sliced bell peppers and onions in the bottom of the slow cooker.
  
• Season the chicken. Combine the seasonings and rub them over the chicken breasts, then place the chicken over the vegetables.
  
• Add the remaining ingredients. Add the steak sauce, and chicken broth as directed in the recipe.
  
• Slow cook until tender. Cover and cook until the chicken is cooked through and tender. Check it earlier rather than later, since chicken breasts can dry out when left in the slow cooker too long.
• Shred the chicken. Remove the cooked chicken and shred it, then combine it with the peppers and onions. Add back only enough cooking liquid to keep everything juicy without making the filling wet.
• Assemble the sandwiches. Spoon the chicken mixture onto toasted hoagie rolls, top with provolone, and broil briefly until the cheese is melted.

Tips for Tender, Juicy Chicken

Chicken breasts can cook faster in a slow cooker than many older crockpot recipes suggest. A few simple steps will help keep the chicken tender and the finished sandwiches from becoming soggy.

• Check the chicken early. Slow cookers vary considerably, and chicken breasts may be done well before the maximum cooking time.
• Use an instant-read thermometer. Check the thickest part of the chicken rather than relying only on the clock.
• Don’t discard all the cooking liquid right away. After shredding the chicken, add a little liquid back as needed to keep the filling moist.
• Don’t make the filling too wet. You want juicy chicken, but excess cooking liquid will quickly soak into the rolls.
• Toast the rolls. This adds flavor and texture while also creating a better barrier between the bread and the juicy filling.

How to Assemble Chicken Philly Cheesesteak Sandwiches

Once the filling is ready, taking a couple of extra minutes to toast the rolls and melt the provolone makes a big difference in the finished sandwiches.

• Toast the hoagie rolls until lightly golden.
• Pile on the chicken mixture, including plenty of peppers and onions.
• Top with provolone cheese and place the sandwiches under the broiler just until the cheese is melted and bubbly.
• Serve immediately while the rolls are crisp and the cheese is hot and melted.

What to Serve with Chicken Philly Cheesesteaks

These hearty sandwiches pair well with everything from crispy sides to something fresh and light. Here are a few easy favorites to round out the meal.

• Baked Onion Rings – Crispy, Parmesan-seasoned onion rings are a natural side for a hot chicken cheesesteak, and they’re baked instead of fried.
• Fresh Fruit Salad with Honey Lime Dressing – A light, refreshing contrast to the warm, cheesy sandwiches, with a bright citrus-honey dressing.
• The Best Baked Beans – A hearty, flavorful side that’s especially good when you’re serving these sandwiches for a casual gathering, game day, or summer cookout.

These Crockpot Chicken Philly Cheesesteaks are an easy way to turn simple chicken breasts into a hearty, flavorful dinner. With tender seasoned chicken, peppers and onions, toasted hoagie rolls, and plenty of melted provolone, they’re satisfying without requiring much hands-on work. Add one of your favorite sides and you’ve got an easy slow cooker meal that works just as well for a weeknight dinner as it does for feeding a casual crowd.

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5 from 8 votes

Crockpot Chicken Philly Cheesesteak

This Crockpot Chicken Philly Cheesesteak is an easy slow cooker dinner made with tender seasoned chicken, bell peppers, onions, and melted provolone. Pile the flavorful chicken and peppers onto toasted hoagie rolls for a hearty, cheesy sandwich with very little hands-on prep.

Course Slow cooker

Cuisine American

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 6

Calories 201

Author Sally Humeniuk

Cook ModePrevent your screen from going dark

Ingredients 

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• 2 tsps smoked paprika
• ½ tsp black pepper
• 1 tsp salt
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp red pepper flakes
• ½ tsp dried thyme
• 2 green bell peppers cored and sliced into thin strips
• 1 large yellow onion sliced into thin strips
• 2 pounds boneless skinless chicken breasts or thighs
• 3 Tbsps steak sauce such as Heinz 57
• ½ cup low-sodium chicken broth
• Hoagie buns
• Sliced provolone

For serving

• Mayonnaise
• Mustard
• Thousand Island Dressing

Instructions

• Prepare the slow cooker. Spray a 4- or 5-quart slow cooker with cooking spray. A 6-quart slow cooker may also be used, but the chicken may cook more quickly.
• Mix the seasonings. In a small bowl, combine the smoked paprika, black pepper, salt, garlic powder, onion powder, red pepper flakes, and thyme.
  2 tsps smoked paprika, ½ tsp black pepper, 1 tsp salt, ½ tsp garlic powder, ¼ tsp red pepper flakes, ½ tsp dried thyme, ½ tsp onion powder
• Add the vegetables. Place the sliced bell peppers and onion in the bottom of the slow cooker. Sprinkle 1 teaspoon of the seasoning mixture over the vegetables.
  2 green bell peppers, 1 large yellow onion
• Season the chicken. Place the chicken in a gallon-size zip-top bag. Add the steak sauce and toss to coat. Add the remaining seasoning mixture and toss again until the chicken is evenly coated.
  2 pounds boneless skinless chicken breasts, 3 Tbsps steak sauce
• Add to the slow cooker. Place the seasoned chicken over the peppers and onions. Pour the chicken broth around the edges.
  ½ cup low-sodium chicken broth
• Cook the chicken. Cover and cook on LOW for 4 to 5 hours, or until the chicken reaches an internal temperature of 165°F. Begin checking earlier if using a 6-quart slow cooker; the chicken may be done in about 3 hours.
• Shred the chicken. Transfer the chicken to a cutting board and shred with two forks. Tent loosely with foil and set aside.
• Drain the vegetables. Using a slotted spoon, remove the peppers and onions from the slow cooker. Pour the cooking liquid into a measuring cup and reserve.
• Combine the filling. Return the shredded chicken, peppers, and onions to the slow cooker. Add about ¼ cup of the reserved cooking liquid, or just enough to keep the chicken moist. Add more as needed. Keep warm until ready to serve.
• Assemble the sandwiches. Toast the hoagie buns under the broiler. Spoon the chicken and pepper mixture onto the bottom halves and top with provolone. Broil just until the cheese is melted and bubbly.
  Sliced provolone, Hoagie buns
• Serve. Spread mayonnaise, mustard, or Thousand Island dressing on the buns, if desired. Close the sandwiches and serve immediately.
  Mayonnaise, Mustard, Thousand Island Dressing

Notes

• Watch the chicken closely. Slow cookers vary considerably in how quickly they cook. Begin checking the chicken early, especially when using a larger slow cooker, to avoid overcooking it.
• Use an instant-read thermometer. Check the thickest part of the chicken for doneness rather than relying only on cooking time.
• Keep the filling moist, not wet. Start by adding about ¼ cup of the reserved cooking liquid back to the shredded chicken and vegetables. Add more only as needed.
• Toast the buns. Toasting helps keep the rolls from becoming soggy once the chicken filling is added.
• Chicken thighs work too. Boneless, skinless thighs are a good substitute and are a little more forgiving if they cook longer.

Nutrition Facts

Crockpot Chicken Philly Cheesesteak

Amount Per Serving

Calories 201 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Trans Fat 0.02g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 97mg32%

Sodium 697mg30%

Potassium 719mg21%

Carbohydrates 6g2%

Fiber 1g4%

Sugar 3g3%

Protein 33g66%

Vitamin A 572IU11%

Vitamin C 36mg44%

Calcium 23mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.