Crock Pot Chicken Cheesesteak Sandwiches

Enjoy Crock Pot Chicken Cheesesteak Sandwiches filled with savory chicken, spices, onion, bell pepper, and melted cheese, on hoagie buns.

One of my favorite comfort-food dinners is these Crock Pot Chicken Cheesesteak Sandwiches. If you love a classic Philly cheesesteak, you definitely need to try this easy slow-cooker chicken version. It’s every bit as filling, flavorful, and satisfying as the original. Speaking of that, don’t forget to try my Cheesesteak Sandwiches next.

CROCK POT CHICKEN CHEESESTEAK SANDWICHES

Tender chicken is slow-cooked in seasoned chicken broth with onions and bell peppers until perfectly juicy and packed with flavor. Once it’s ready, pile the savory chicken mixture into soft hoagie rolls and top it with creamy melted white Queso Velveeta, or provolone cheese if you prefer a more classic taste. The result is an incredibly hearty chicken cheesesteak sandwich that rivals anything you’d order from a restaurant or sandwich shop. It’s the perfect set-it-and-forget-it meal for busy weeknights when you want to come home to something warm and delicious. Just let the crock pot handle the cooking, and dinner will be ready when you are.

Find my expert tips on how to make homemade slow-cooker chicken cheesesteak sandwiches below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. 💚

Why You’ll Love These Crock Pot Chicken Cheesesteak Sandwiches:

• Set It & Forget It Recipe: The slow cooker does all the heavy lifting while you go about your day, making this a convenient dinner.
• Classic Cheesesteak Flavors: The savory chicken, melty cheese, and soft hoagie rolls make this sandwich recipe a guaranteed hit.
• Budget-Friendly & Family-Friendly: Simple pantry staples come together to create a restaurant-style meal at home.
• Weeknight Win: The minimal prep and maximum flavor make this a go-to weeknight dinner for any time of the year.

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 1 medium yellow onion, sliced into thin strips
• 1 green bell pepper, sliced into thin strips
• 1/2 cup chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon garlic powder
• 3 Tablespoons steak sauce (I used Heinz 57)
• 6 hoagie buns
• 12 slices white American cheese (or Queso)

Instructions

Grease the insert of the crock pot with non-stick spray. Lay the onion and bell pepper slices in the bottom of the crock pot. Pour chicken broth over the veggies. Lay chicken breasts over the top of the vegetables. Season chicken with salt, pepper, garlic powder, and steak sauce.

Cover with lid and cook on low heat for 6 hours OR on high heat for 3 hours (or until chicken is tender and cooked through, 165 degrees F.)

Carefully remove chicken from crock pot and shred with two forks. Return to the crock pot and stir to combine the shredded chicken and veggies. There will be liquid in the crock pot, but I leave it in to keep the chicken moist.

Using a slotted spoon, scoop up chicken mixture and place inside hoagie buns. Top with two slices of cheese or Queso. Note: I used white Queso Velveeta on ours, and it was amazing. Provolone or white American would be delish, too.

Servings

Serves 4.

Storage and Reheating

Store leftover chicken cheesesteak filling in an airtight container in the refrigerator for up to 3-4 days. Keep the hoagie rolls and cheese stored separately and assemble sandwiches just before serving to prevent sogginess. To reheat, warm the chicken mixture in a skillet over medium heat or microwave in short intervals until heated through, adding a splash of chicken broth if needed to keep it moist. To freeze, place the filling in a freezer-safe bag and freeze for up to 2-3 months; thaw overnight in the refrigerator before reheating.

Holly’s Tips for The Best Crock Pot Chicken Cheesesteak Sandwiches Recipe:

• Use High-Quality Poultry: Use boneless, skinless chicken breasts for a lean and tender sandwich filling.
• Layer The Vegetables First: Always place the onions and green peppers on the bottom of the crock pot first. This helps keep the chicken elevated, preventing sticking or burning.
• Don’t Skip The Chicken Broth: The chicken broth keeps the meat moist and flavorful while slow cooking. Leaving a little liquid in the crockpot after shredding helps create that classic, juicy cheesesteak texture.
• Cook Low & Slow: Cook on LOW for 6 hours. If you are in a time crunch, you can cook on high for 3 hours. Always make sure the chicken reaches an internal temperature of 165°F.
• For Shredding The Chicken: Shred the chicken while it’s warm. I recommend using two forks, a hand mixer, or meat-shredding claws.
• Use A Slotted Spoon: A slotted spoon helps drain excess liquid before filling the hoagie buns. This keeps sandwiches flavorful without becoming soggy.
• Toast The Hoagie Buns: Lightly toast the buns before filling them. Toasted buns hold up better to the juicy chicken mixture and add extra texture.
• For Extra Flavor: For restaurant-style cheesesteaks, you can place the assembled sandwiches under the broiler for 1-2 minutes until the cheese becomes perfectly melted and bubbly.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Chicken Cheesesteak Baked Potatoes.

Wanting something a little different? Make my Slow Cooker French Dip Sandwiches.

Looking for more cheesesteak recipes? Make these highly-rated favorites next: Cheesesteak Sandwiches, Cheesesteak Sliders, and Philly Cheesesteak Pasta Bake.

Have you made this Crock Pot Chicken Cheesesteak Sandwiches recipe? 💚

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