Some days you have grand goals. Last Sunday was not one of those days. Don’t get me wrong, we got a lot done around the house (being home on a Sunday is rare, we have to take advantage) but my biggest goal was to cook dinner. We’d eaten out so. very. much. the week before and I was over it. I’d had some chicken thawed in the fridge that needed to be used and I didn’t want to make anything labor-intensive so these chicken philly cheesesteak sandwiches fit the bill.

Chicken Philly Cheesesteak Sandwiches -

I found this recipe on Pinterest and it looked promising. I didn’t, however, have all of the ingredients (what the heck is garlic pepper?) so I had to make a few changes. The end result was a super easy dinner that was packed full of flavor. We’ll definitely be making these again.

Start by cutting your onion and bell peppers and putting them on the bottom of the crock pot. I don’t like eating big pieces of onion so I diced mine but to make them more philly-like, you can cut the pieces bigger.

Chicken Philly Cheesesteak Sandwiches -

Layer your chicken breast on top of the veggies. Sprinkle the lemon pepper and Italian seasoning on the chicken and add the chicken broth. Cover and cook on high 4-5 hours or low 6-8 hours.

Shred your chicken with 2 forks. I put the enough chicken mixture on the griddle for 1 sandwich and let the cheese melt on top and then ‘scooped’ the mixture up with the hoagie bun. You like my technical description? 🙂

Chicken Philly Cheesesteak Sandwiches -

We used slices of habanero monterey jack cheese for our sandwiches and shredded mozzarella cheese for the kid’s because those are what we had in the fridge but you can use whatever cheese your little heart desires.

Chicken Philly Cheesesteak Sandwiches -


Chicken Philly Cheesesteak Sandwiches
  • 4-5 boneless, skinless chicken breasts
  • 2 bell peppers (I used a red and yellow)
  • 1 white onion
  • 2 teaspoons Italian seasoning
  • 1 teaspoon lemon pepper
  • 1¼ cup chicken broth
  • Your favorite cheese for topping
  • Hoagie rolls
  1. Slice the onion and bell peppers and put in the bottom of the crock pot.
  2. Layer chicken breasts over the veggies.
  3. Sprinkle Italian seasoning and lemon pepper on the chicken.
  4. Add chicken broth.
  5. Cook on high 4-5 hours or low for 6-8 hours.
  6. Shred your chicken with 2 forks.
  7. You can either put the chicken mixture directly into the hoagie rolls and top with cheese or put the chicken mixture on the griddle (or in a pan) and melt the cheese on top of it and then 'scoop' up with the hoagie roll.


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