Slow Cooker Chicken Cheesesteaks | Recipe | Slow Cooker Sunday

I've been making this slow cooker Chicken Cheesesteak recipe for a while now and have amended it enough that we kind of make our own version of it.  We often make this on Sunday nights (we really should just call it what it is - Sunday Slow Cooker Day 😊).  It's a great lighter and more healthy version of steak or beef cheesesteak (which we call Steak and Cheese here in Massachusetts).

Read on for our version of Slow Cooker Chicken Cheesesteaks...

Ingredients:

• 1 yellow pepper
• 1  green pepper or orange
• 1 red pepper
• 1 onion
• 2 garlic cloves (optional)
• 2  tsps paprika (I like more)
• 1 tsp salt
• 1 tsp pepper
• 8 oz beer - like an IPA
• 4-6 boneless skinless chicken breasts
• butter
• 4-6 sub rolls
• Slices of Provolone or American cheese

Directions:

Slice the peppers and onions thinly and place in the bottom of the slow cooker.  Throw all the seasonings in on top of the veggies.  Pour the beer over them as well.  Give everything a swish around.

Place the chicken on top of the veggies. Cover and cook on high for 4-6 hours [or low 6-8 if you prefer].

Shred the chicken using two forks or tongs.  Mix everything together.

Place oven on the broiler setting.  Butter both sides of each sub roll.  Place two slices of provolone cheese on each side of the roll.  Lay the rolls out on a baking sheet and place under the broiler for a few minutes until warm and toasty, and the cheese is slightly melted.

Add chicken and peppers to each roll and add whatever toppings you might like - hubs loves Sriracha on his.

Makes: at least 4 fully loaded sandwiches

This is one of those recipes that gets better overnight as the flavors meld together.  

Reheating: Just toast your bread the same way in a toaster over, redheat your chicken mixture and you're good to go!  This would be a great party recipe to make you could just leave some rolls out with a variety of sliced or shredded cheeses and have people add their chicken mixture and toppings.