Slow Cooker Chicken Philly Sandwhiches

Slow Cooker Chicken Philly Sandwiches

YIELD: SERVES 6

If using frozen chicken breasts, use the longer length of cooking time (about 6-7 hours) and only use about 1/4 cup chicken broth. Also, instead of tossing the frozen chicken breasts with the seasoning mixture, just sprinkle the seasoning mixture over the top after they have been placed in the slow cooker.

INGREDIENTS

• 1 teaspoon paprika (regular or smoked)
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon coriander
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon dried thyme
• 2 green peppers, cored and sliced
• 1 large white or yellow onion, peeled and sliced into half moons
• 2 pounds boneless, skinless chicken breasts or thighs
• 1/2 cup low-sodium chicken broth
• Sliced provolone
• Whole wheat hoagie buns (I use this Whole Wheat Dinner Roll recipe but shape the rolls into longer hoagie buns using this method)

DIRECTIONS

1. Lightly grease a 5-quart (or similar sized) slow cooker insert with nonstick cooking spray.
2. In a small bowl, combine the paprika, pepper, salt, garlic powder, coriander, red pepper flakes and thyme.
3. Place the green peppers and onions in the bottom of the slow cooker. Sprinkle 1 teaspoon of the seasoning mixture over the top.
4. Toss the chicken with the rest of the seasoning mixture. Layer the chicken on the top of the green peppers and onions.
5. Pour the chicken broth inside around the edges of the crockpot.
6. Cook on low for 5-7 hours until the chicken is tender (over cooking the chicken may make it a bit dry so only cook it until the chicken is cooked through and tender). Remove the chicken from the slow cooker and shred into pieces. Set aside.
7. Using a slotted spoon, remove the peppers and onions to a plate. Pour out all the liquid into a bowl or liquid measure.
8. Place the chicken, peppers and onions back in the slow cooker and toss. Pour in enough liquid to keep the chicken moist (but not soggy) - about 1/4 cup to start and add as needed. Keep the slow cooker on warm or low until ready to serve.
9. Toast the buns under the oven broiler. Place chicken and peppers on each half of a bun and top with Provolone cheese. Broil until the cheese is melted and slightly bubbly. Serve warm.

Recipe Source: from Mel’s Kitchen Cafe (inspired by this recipe I found on Pinterest)

Labels (14) Spray inside of crock pot. Place veggie mixture on bottom and sprinkle 1 tsp spice mixture. Toss 3-4 chicken breasts in the remaining spices and add on top of veggies. Add bullion to 1/2 c. water and pour around edges of crock pot. Cook on low 5-7 hours (or until chicken is just done). Remove and shred. Remove onions and peppers with a slotted spoon and pour the liquid into a bowl. Add chicken and veggies back to slow cooker and add just enough liquid to keep the chicken moist. Place mixture on each half of a bun and top with Provolone cheese. Broil until the cheese is melted and slightly bubbly. 3/10/16