I know lots of people associate the crockpot with comfort food and tend to use their slow cookers more in the fall and winter-but I love it as a convenient way to get dinner on the table all year long. These sandwiches definitely are perfect for the warm weather (or any time of the year). I served them with corn on the cob because I can't seem to get enough of it this summer and served it on hamburger buns but any kind of roll would be great!
Crockpot Chicken Cheesesteaks
2 tablespoons butter
2 green bell peppers, sliced
1 small yellow onion, sliced
6 garlic cloves, minced
1 1/2 pounds boneless, skinless chicken thighs or breasts
2 teaspoons paprika
2 tablespoons butter
2 green bell peppers, sliced
1 small yellow onion, sliced
6 garlic cloves, minced
1 1/2 pounds boneless, skinless chicken thighs or breasts
2 teaspoons paprika
1-2 dashes of cayenne pepper (depending on how spicy you like)
Kosher salt and freshly ground black pepper, to taste
Provolone cheese, for topping
Hamburger buns, toasted (number depends on how many you're planning on feeding)
Place butter in bottom of your crockpot. Add in peppers and onions and sprinkle the minced garlic over the top. Place chicken on top, then season with paprika, cayenne and salt and pepper. Cover and cook for 6-8 hours on low, or 3-4 hours on high. About 15 minutes before serving, turn your crockpot to the "keep warm" setting. Use two forks to shred the chicken right inside the crockpot. Mix and toss to combine the chicken, peppers, and onions until the liquid is absorbed. If necessary, drain excess liquid using a ladle.
Kosher salt and freshly ground black pepper, to taste
Provolone cheese, for topping
Hamburger buns, toasted (number depends on how many you're planning on feeding)
Place butter in bottom of your crockpot. Add in peppers and onions and sprinkle the minced garlic over the top. Place chicken on top, then season with paprika, cayenne and salt and pepper. Cover and cook for 6-8 hours on low, or 3-4 hours on high. About 15 minutes before serving, turn your crockpot to the "keep warm" setting. Use two forks to shred the chicken right inside the crockpot. Mix and toss to combine the chicken, peppers, and onions until the liquid is absorbed. If necessary, drain excess liquid using a ladle.
Place desired amount on toasted buns and top with cheese. To melt the cheese, either place open face sandwich in the microwave and heat for about 20 seconds, or place the open face sandwich under the broiler for a few minutes.
Yay, so glad you tried these and loved them! You're so right that the slow cooker is great all year round!
ReplyDeleteI love chicken cheesesteaks and adore the idea of making these in the crockpot!
ReplyDeleteI need to try this! Looks wonderful.
ReplyDeleteI know, summer came and went (almost) in a blink of an eye! I love slow cooker recipes. It's great for hot days or when you don't want to fuss too much in the kitchen. Thanks for sharing your recipe.
ReplyDeleteAnne ~ Uni Homemaker
These were delicious. I was impressed the flavor that the butter added! I was skeptical. Thank you for the recipe. You know when the men in your family go back for seconds and ask that it be added to the rotation, you've found a winner.
ReplyDeleteThank you so much for stopping by and leaving your opinion! I think I was a little skeptical that something so simple could be so good too!
ReplyDelete