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| Crock Pot Chicken Cheesesteak Recipe |
Toss everything into your slow cooker, walk away, and come back to a bubbling, cheesy masterpiece that’s just begging to be piled high onto toasted hoagie rolls. Whether you're meal prepping for the week, feeding a hungry crew, or just too tired to fuss over dinner, this one’s a total weeknight win.
Why You'll Fall in Love with This Chicken Cheesesteak ✅ Hands-Off Cooking – Let the Crock Pot do the work while you live your life.
✅ Lighter, Still Loaded with Flavor – Lean chicken keeps things fresh without skimping on the indulgence.
✅ Melty, Savory, Addictive – Cheese, peppers, onions, juicy chicken… what’s not to love?
✅ Perfect for Leftovers – Make once, feast all week. This filling stores like a dream.
What You’ll Need
Gather these simple ingredients and let the slow cooker do the heavy lifting:2 lbs boneless, skinless chicken breasts or thighs (your call – both work beautifully)
1 green bell pepper, sliced thin
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 large yellow onion, sliced
2 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon Italian seasoning
Salt & black pepper, to taste
6–8 slices provolone cheese (or mozzarella, American, or that classic Cheese Whiz flair)
6 hoagie or sub rolls, toasted to golden perfection
How to Make Chicken Cheesesteaks in Your Crock Pot
Step 1: Pile in the Good StuffIn the bowl of your slow cooker, layer the chicken, bell peppers, onions, and garlic. Drizzle it all with olive oil. Sprinkle generously with Italian seasoning, salt, and pepper. Trust us, the seasoning brings it all together.
Step 2: Let It Cook (While You Don’t)
Set your Crock Pot to LOW for 4–6 hours or HIGH for 2–3 hours, until the chicken is tender and shreds easily. The peppers and onions will be soft, sweet, and packed with flavor. Your kitchen will smell amazing.
Step 3: Shred and Stir
Carefully remove the chicken, shred it using two forks, and return it to the pot. Stir it well so every bite is soaked in all that juicy, seasoned goodness.
Step 4: Melt the Cheese On Top
Lay the provolone slices over the top of the mixture. Cover again and let the cheese melt into gooey bliss. This takes just a few minutes—but don’t skip it!
Step 5: Toast and Serve
Spoon the hot, cheesy filling into toasted hoagie rolls. Serve immediately. Brace yourself for sandwich greatness.
Tips for Cheesesteak Sandwich Success
✨ Season Generously – Don’t hold back on herbs and spices; the chicken soaks it all up.✨ Toast the Rolls – Adds crunch, warmth, and helps hold all that gooey filling.
✨ Mix Your Cheeses – Want extra indulgence? Add mozzarella or cheddar with provolone—or go full Philly with Cheese Whiz.
Perfect Pairings
Complete your meal with one of these simple sides:Crispy oven fries or sweet potato wedges
Creamy coleslaw or tangy potato salad
Pickles (because contrast is king!)
Tomato cucumber salad
A scoop of mac & cheese if you're going full comfort food mode
Storage & Reheating Tips
Refrigerate: Store leftovers (minus the bread) in an airtight container for up to 4 days.Freeze: Freeze the chicken-veggie-cheese filling for up to 3 months—great for make-ahead meals.
Reheat: Warm gently in a skillet or microwave, and layer into fresh hoagie rolls when ready to eat. Add new cheese if desired!
Tasty Variations to Try
🔥 Turn Up the Heat – Add hot sauce or crushed red pepper for spicy lovers🍄 Add Mushrooms – Sautéed mushrooms bring an umami punch
🧀 More Cheese, Please – Try a combo of provolone, cheddar, mozzarella
🥬 Go Low-Carb – Skip the bread and serve the filling in lettuce cups or over cauliflower rice
Final Thoughts: Make This Tonight!
This Crock Pot Chicken Cheesesteak is the kind of recipe you keep coming back to—easy, melty, packed with flavor, and oh-so-satisfying. Whether it’s a game day bite, a cozy weeknight dinner, or your weekend treat-yourself meal, it hits every mark.Minimal effort. Maximum flavor. Tons of cheesy goodness.
Crock Pot Chicken Cheesesteak
The classic Philly chicken cheesesteak becomes an easy weeknight dinner — thanks to the convenience of a slow cooker! Tender chicken, sweet peppers, and melty provolone cheese are served on toasted hoagie rolls for a family-friendly dinner everyone will love.
Ingredients
- ▢2 lbs. boneless, skinless chicken thighs or chicken breasts
- ▢2 medium sweet onions, sliced
- ▢4 medium bell peppers, any colors, seeded and sliced
- ▢2 cloves garlic, minced (about 2 teaspoons)
- ▢2 tablespoons olive oil
- ▢Kosher salt and ground black pepper, to taste
- ▢2 tablespoons Italian seasoning
- ▢8 slices provolone cheese
- ▢8 hoagie rolls, split lengthwise and toasted
Instructions
- Prepare ingredients: Place the chicken, onions, bell peppers, and garlic in the bottom of a slow cooker.
- Season: Drizzle with olive oil and toss to coat. Season liberally with salt, pepper, and Italian seasoning.
- Slow cook: Cover and cook on LOW for 4–6 hours or on HIGH for 2–3 hours, until chicken is tender and cooked through.
- Shred: Remove the chicken and shred or slice. Return it to the slow cooker and stir into the vegetables.
- Melt cheese: Arrange provolone slices over the chicken mixture. Cover and cook for 3–5 minutes until melted.
- Assemble: Spoon the cheesy chicken, peppers, and onions onto toasted hoagie rolls. Serve warm.
Notes
- Be generous with seasoning — it’s a large volume of chicken and veggies, and it needs bold flavor.
- Chicken thighs offer juicier results, but breasts work well too.
- Toast your rolls for extra texture and flavor.
Nutrition
Serving: 1 cheesesteak | Calories: 432 kcal | Carbohydrates: 39g | Protein: 33g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 535mg | Potassium: 464mg | Fiber: 3g | Sugar: 7g | Vitamin A: 436IU | Vitamin C: 50mg | Calcium: 193mg | Iron: 12mg