Slow-Cooker Chicken Cheesesteaks




6-8 Servings


  • 1 cup chicken broth
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon chili powder
  • ¼ teaspoon ground cumin
  • ½ teaspoon onion powder
  • ⅛ teaspoon garlic powder
  • 1 + ½ – 2 pounds boneless, skinless chicken breasts
  • Coarse salt and fresh black pepper

  • 2 large yellow onions, sliced in half moons
  • 2 fire roasted (jarred) red peppers, sliced on the thicker side
  • 2 jalapeño peppers, seeds and stems removed, minced, optional
  • 2 cloves garlic, minced
  • Hoagie rolls
  • Butter, for toasting
  • American, Provolone or Sharp cheddar cheese
  • Refrigerator pickles
  • Hot sauce
  1. 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.
  2. 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.
  3. 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.
  4. 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.

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