Crockpot Time (turn it on "keep warm" if you need it to take longer5hrs
Course: Weeknight Dinner
1lb Chicken (your favorite cut, I used breasts)
1Onion - thinly sliced
8ozWhite Mushrooms - thinly sliced
2Bell Peppers - any color - thinly sliced
6-8slices Provolone Cheese
4 inch Hoagie Rolls
Sweet or Hot Peppers
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.