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Chicken Cheesesteak Sandwiches
Rachel Kim

Chicken Cheesesteak Sandwiches

Tender chicken, onions and peppers fill these cheesesteak-style rolls without needing a griddle at dinnertime. The peppers wait until halfway through so they keep some shape. Provolone melts on the assembled sandwich under the broiler, giving the roll a toasted edge.
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 1/2 lbs boneless skinless chicken thighs
  • 1 1/2 tsp kosher salt
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1 large yellow onion sliced
  • 1/2 cup low-sodium chicken broth
  • 1 tbsp Worcestershire sauce
  • 1 green bell pepper sliced
  • 1 red bell pepper sliced
  • 8 hoagie rolls split
  • 8 slices provolone cheese

Method
 

  1. Season the chicken with the salt, garlic powder and black pepper and put it in a 6-quart slow cooker.
  2. Add the onion, broth and Worcestershire, cover and cook on low for 2 1/2 hours.
  3. Add both bell peppers and continue cooking until the chicken reaches at least 165°F and pulls apart, 1 1/2 to 2 hours.
  4. Move the chicken to a board, slice or pull it into bite-size pieces and return it to the vegetables.
  5. Use a slotted spoon to divide the chicken mixture among the hoagie rolls and top each with provolone.
  6. Broil the open sandwiches until the cheese melts and the roll edges toast, 2 to 3 minutes.