Crockpot Chicken Cheesesteaks

Frog Prince and I don’t eat a whole lot of red meat.  But, we do love a good Philly Cheesesteak sandwich every once and a while.  This time, I tried our go-to recipe using chicken and we loved the result. 

Crockpot Chicken Cheesesteak Sandwiches – Adapted from Crockpot Lady

Ingredients

• 8 boneless, skinless chicken tenders (or chop chicken breasts into small strips)
• 1 medium sweet onion
• 1 green pepper
• 1 red pepper
• 1 C beef broth
• 1/8 C soy sauce
• 1 T minced garlic
• salt & pepper, as desired
• 4-6 hoagie buns {we love Italian Herb Rolls}
• 4-6 slices of Provolone or another type of cheese

Directions

Begin by placing the boneless, skinless chicken tenders into the bottom of the crockpot.

Layer on top of that the sliced onion, and sliced bell peppers. 

Add in the minced garlic. 

Drizzle the soy sauce and beef broth over the meat & veggies. 

Season with salt & pepper, as needed.  I often just use pepper here. 

Cover, and cook on low for ~8 hours until the chicken reaches 160 degrees.

Slice the hoagie buns in half & turn your oven or toaster oven to broil.

Place cheese slices on half of the hoagie bun. 

Using a slotted spoon, transfer the chicken tenders (about 1/sandwich) to the bun, along with the pepper and onion mix. 

Toast under the broiler for ~1 minute, watching carefully to make sure your sandwiches don’t burn.  Just toast long enough to get the cheese all melty. 

Serve warm.

Enjoy!

Linked to: What’s on Your Plate? Cast Party Wednesday, These Chicks Cooked