Slow Cooker Chicken Pepperoncini Cheesesteaks
Slow Cooker Chicken Pepperoncini Cheesesteaks are loaded with slow-cooked, tangy chicken, sliced pepperoncini peppers, and melted cheese, all topped on a toasted roll. Add onions, mushrooms, or peppers if desired. An easy slow cooker dinner for the win!
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tbsp garlic powder
- salt & pepper to taste
- 1 bay leaf
- 1 16oz jar sliced pepperoncini with juice
- cheese slices
- hoagie rolls
- mushrooms, onions, bell peppers optional
Instructions
- Place chicken in slow cooker and sprinkle garlic powder, salt, and pepper on top. Add bay leaf. Pour jar of pepperoncini peppers and its juices over the chicken. Cook on "low" for 4 hours.
- Shred chicken breasts and mix in with the pepperoncini juices from the slow cooker.
- Open hoagie rolls and place on a sheet pan. Place under the broiler for a minute or two to slightly crisp up the rolls. Remove the rolls from the broiler and shredded chicken/pepperoncini mixture to each roll, followed by sliced cheese. (Alternatively, you can skip the broiler for crisping up the rolls and use soft rolls)
- Pop the sandwiches back under the broiler until the cheese has melted. Keeping a close eye that the bread doesn't burn. This recipe will make 6-10 sandwiches depending on how much chicken you pile on each sandwich. Enjoy!
- OPTIONAL: you can also sauté some onions, mushrooms, or bell peppers in a little but of olive oil or butter and add them to the sandwiches when you add the sliced cheese to put them under the broiler.
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