Slow Cooker Chicken Philly Sandwiches

Let the slow cooker do most of the work on this one! It's so easy to make a hearty dinner with seasoned chicken, onions, and pepper all smothered in gooey mozzarella cheese, piled high on a toasted bun. These are perfect for any busy day. The oven part is completely optional, but we like our cheese nice and melted with a toasty bun. My boys, big and small, gobbled these up!

Provolone would make a great substitute cheese for this. I used fresh mozzarella (because shredded mozzarella was not available at the time) and allowed some of the liquid to drain off after slicing the cheese. I also make my own buns now because the ones here are awful. It's really easy, click here!

Slow Cooker Chicken Philly Sandwiches

Makes about 6 sandwiches

Ingredients

  • 2 Tablespoons (28 g) unsalted butter
  • 1 large onion, sliced
  • 2 green bell peppers, seeded and thinly sliced
  • 4 boneless, skinless chicken breasts (trim off fat)
  • 2 1/2 Tablespoons Montreal steak seasoning
  • salt and pepper to taste
  • 8-10 slices mozzarella or provolone cheese
  • Hoagie rolls or buns

Directions

Turn slow cooker on low heat and add butter. When the butter is melted (this takes a while; if you're in a hurry, melt it in the microwave), toss in the onions and peppers. Season the chicken breasts on both sides with salt, pepper, and steak seasoning; place chicken on on top of veggies, add another couple shakes of steak seasoning and cover with lid. (Like it spicy? Add a couple dashes of crushed red peppers!)

Cook on low for 5 hours (depending on your slow cooker). About a half hour before serving, shred the chicken with two forks (leave some bigger chunks!) and give it all a stir to let the juices and seasonings hit all parts of the chicken.

Just before serving, preheat your oven to 450 degrees F or turn on the broiler (the broiler frightens me, I just crank up the heat!). Slice hoagie rolls or buns and place the bottoms on a baking sheet. Using a slotted spoon, place a generous amount of the meat mixture on top of the bun/roll bottoms. Add a slice (or two) of cheese on top. Place the sandwiches (without the tops!) in the oven until the cheese is melted.

Once the cheese is good and melted, remove the sandwiches and allow to cool for a minute. In the meantime, pop the sandwich tops in the oven, directly on the grate, for a minute or two. When the tops are toasted, put the whole sandwich together and enjoy!

Adapted from bloglovin.com

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