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Crock-Pot Chicken Cheesesteaks
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Classic Chicken Cheesesteaks (Crock-Pot)

Prep Time20 mins
Cook Time10 mins
Crockpot Time (turn it on "keep warm" if you need it to take longer5 hrs
Total Time5 hrs 30 mins
Course: Weeknight Dinner
Cuisine: American
Servings: 6

Ingredients

  • 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

Optional Condiments

  • Sweet or Hot Peppers
  • Green Onions
  • Mayonnaise
  • Mustard
  • Shredded Lettuce, tossed in oil and vinegar

Instructions

  • 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.
    Classic Chicken Cheesesteaks (Crock-Pot)
  • 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.