Slow Cooker Philly Cheesesteak Sandwiches

Looking for more penny pinched recipes? Here you go!

 

Goodness gracious, this recipe is perfect. It hits all the things I love in a recipe ~ it's penny pinched, takes about seven seconds to dump in Mrs. Potts, is pretty low in calories (depending on how much hoagie roll & cheese you choose to eat . . .) and it's delicious.

Need I say more?

Now, you could fluff the sandwich up a bit by adding some extra mayo or dijon mustard, or just leave it plain and simple. We loved it ~ my kids ate around the peppers and onion, and with less than 15 minutes of work dinner was done.

Success! Here's the recipe . . .

 

Recipe

Ingredients

  • 1 1/2 lb boneless skinless chicken breast (I used frozen)
  • 2 green peppers, sliced
  • 1 onion, sliced
  • 14 oz can chicken broth
  • packet dry Italian seasoning mix
  • 2 cloves garlic
  • 6 hoagie buns
  • 6-8 slices provolone

Instructions

  1. Place chicken in slow cooker.
  2. Slice onions and peppers, pour on top of chicken.
  3. Pour chicken broth over peppers, onions and chicken, then sprinkle Italian dressing packet over everything.
  4. Cook on low 6 hours or high 3-4 hours.
  5. When ready to serve, open hoagie rolls and layer a slice of cheese on one side of each, then broil in oven for 1-2 minutes until lightly browned and cheese has melted.
  6. Add mayonnaise or mustard if desired, and enjoy!
https://passionatepennypincher.com/slow-cooker-philly-cheesesteak-sandwiches/

 

 

This post is linked to Crock-Pot Ladies Slow Cooker Saturday ~ thanks for the opportunity to link up!  Recipe adapted from Six Sisters Stuff – I really want to try out their Slow Cooker Philly Cheesesteak Sandwiches next!   If you need a little more menu inspiration, go HERE

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Comments

  1. Brenda Nichols says

    I love Chicken Philly subs. Thanks very much for sharing.

  2. Sounds good. Do you think a bag of frozen peppers and onions (like for fajitas) would work as well?

  3. When do the garlic cloves get added?

  4. This was good. I didn’t have packets of Italian mix, so used a ranch dressing packet. It had a good flavor. I felt like it is missing something, like maybe cheese sauce or when you broil the hoagie put some of the chicken, peppers, and onions, on then the cheese and broil. I think that would really make a difference.
    There was quite a bit of broth leftover, so I had to strain out the chicken, peppers, and onions. I don’t like the white stuff that cooks off of the chicken either. So picked that out before I shredded the chicken.
    Seems like your recipe is missing a step of when to add the garlic. If I make it again, I might take some butter and the garlic, melt it, and then spread it on the hoagie buns. Put the shredded chicken mixture on top and add the cheese, then broil. We usually eat our sandwiches open faced, so that would work perfectly.

  5. Can you explain what the dry Italian seasoning mix is? Is it dry Italian salad dressing mix?

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