These classic chicken cheesesteaks are juicy, tender, perfectly seasoned and topped with melted cheese. Spring is here and we are full swing (unintentional but nevertheless an amazing pun) into T-ball and ballet which means we need another crock-pot dinner idea and I am so excited to share with you this one!
Cheesesteaks are very popular on the internet, and everyone has an opinion on them. Personally, I love a cheesy chicken cheesesteak, it’s an ultimate go-to comfort food and something I always ordered out… that is until now.
Now I have the perfect at home crock-pot version that is too incredible to pass up. Serve it with my Honey Lemon Iced Tea the most epic match in heaven.
Cutting the bell peppers is the most time consuming step – that should tell you how easy this is.
Classic Chicken Cheesesteaks
Set it and get on with your busy day or lay on the couch and binge watch your favorites. Either way, when you’re ready for dinner it’ll be ready for you. Simple, delicious and packed with flavor.
It’s as easy as one, two, three. Pan-sear the chicken until browned on the outside, then add your chicken, vegetables and seasoning to the crock-pot and let it slow cook.
When you’re ready to eat simply, fork-shred your chicken, spoon into your bakery hoagie roll, top with perfectly melted creamy provolone cheese and enjoy.
Chicken – I used chicken breasts but you can use any cut, you can even use leftovers! The recipe also calls for stock which will help keep the chicken juicy making it easier to shred.
Onion, Bell Peppers and Mushrooms – I love a “with everything” kind of cheesesteak. They each add unique identifiable flavors, you can opt out of using them if you wish, just know that it will make your cheesesteak less flavorful – try to use sliced onions at the bare minimum.
To clean mushrooms, make sure to not run them under water. Mushrooms are very porous and will soak in the water making them very chewy and very unpleasant. To clean off their dirt, take a slightly damp towel and brush off the dirt.
Seasoning – While the chicken slow cooks, adding in a bay leaf, Italian seasoning, Worcestershire sauce, and stock will build layer of flavor.
Condiments – I love condiments. When I can choose, I pick them all. For these chicken cheesesteaks I used mayo, yellow mustard and sweet peppers.
Tips for Saving Time
We are all busy these days which is why we often turn to a slow cook, crock-pot dinner at least once a week. When you’re looking for something that takes very little effort the last thing you want to do is spend extra time in the kitchen for prep work. Here are some secret hacks to keep this simple and easy.
The first step in the recipe is to brown the chicken. You can cut your vegetables and measure our your seasonings while the chicken is browning in the pan. You have to let the chicken cook unbothered for a few minutes so you can use that time to prep the rest of the ingredients.
You can skip the browning. It adds a layer of flavor but if you’re short on time, skip it.
Instead of cooking chicken, you can use leftovers or store-bought rotisserie chicken! You will still want to cook it in the crock-pot so that it can absorb all of those flavors that make these chicken cheesesteaks irresistible.
If you don’t want to fork-shred, you can shred using your paddle attachement on your stand mixer – here are some tips for shredding.
Classic Chicken Cheesesteaks (Crock-Pot)
- ½ TBSP Butter
- 1 lb Chicken (your favorite cut, I used breasts)
- ⅕ tsp Salt
- ⅕ tsp Pepper
- 1 Onion - thinly sliced
- 8 oz White Mushrooms - thinly sliced
- 2 Bell Peppers - any color - thinly sliced
- 1 cup Chicken Stock
- 1 Bay Leaf
- 2 TBSP Italian Seasoning
- 1 TBSP Worcestershire Sauce
- 6-8 slices Provolone Cheese
- 4 inch Hoagie Rolls
- Sweet or Hot Peppers
- Green Onions
- Shredded Lettuce, tossed in oil and vinegar
- Over medium heat, in a pan, melt your butter and add in your chicken. Sprinkle with a pinch of salt and pepper. Sear until brown, about 1-2 minutes on each side.
- In a crock-pot, add your browned chicken, onions, mushrooms, bell peppers, chicken stock, Bay Leaf, Italian seasoning and Worcestershire sauce. Turn on the crock-pot on high for 4-5 hours. You can leave it on "warm" for the rest of the day, until you're ready to eat.
- After 4-5 hours, remove your bay leaf. Using a fork, shred your chicken. Add the chicken back into the mixture.
- Preheat your oven to 350F and line your sheet-pan with parchment paper.
- Open up your hoagies and scoop in your cheesesteak mixture, top with provolone cheese. Place on your prepared sheet-pan and heat in the oven until the cheese has melted, about 10-15 minutes.