![Slow Cooker Chicken Cheesesteaks-3 Slow-Cooker Chicken Cheesesteaks](https://butterbetasty.com/wp-content/uploads/2024/04/Slow-Cooker-Chicken-Cheesesteaks-3-scaled-e1715962195318.jpg)
SLOW-COOKER CHICKEN CHEESESTEAKS
INGREDIENTS
INSTRUCTIONS
- Add the broth, mustard, Worcestershire, chili powder, cumin, onion powder, garlic powder, 1 teaspoon coarse salt (or ½ teaspoon fine salt), and about ¼ teaspoon black pepper to a crockpot(I use a 4 quart) set on high and whisk together.
- Season the chicken well with salt and pepper – if they’re on the large side cut them in half – and nestle them into the crock pot. Add the onions, peppers, and garlic.
- Cook on high 4 hours or low 6 – 8. During the last hour remove the chicken to a cutting board and cut into bite-size pieces or shred with 2 forks. Return back to the pot. If there is a lot of liquid left in the crock pot let it cook with the lid off for a little while to evaporate some of it off.
- To Serve: Butter the insides of the hoagie rolls and toast in a hot skillet until golden brown. Lay your choice of cheese down then top with chicken, some of the onion mixture and pickles, hot sauce too – if you like.