As a housewife, one of the greatest joys is preparing delicious meals that bring smiles to the faces of loved ones. Today, I’d like to share with you a recipe that has become a family favorite in my household – Slow Cooker Chicken Philly Cheese Steaks. This mouthwatering dish combines tender chicken, colorful vegetables, and melted Swiss cheese, all nestled in a warm hoagie roll. Join me on a culinary adventure as we dive into the preparation of this irresistible meal.
With the seasoned chicken resting comfortably in the slow cooker, you pour in a cup of chicken broth, which acts as a tenderizing elixir. As the lid closes, anticipation builds as you envision the tender meat absorbing the flavors, becoming increasingly succulent with each passing hour. The slow cooker becomes your culinary ally, taking on the task of transforming simple ingredients into a savory masterpiece.
After six hours of gentle cooking, it’s time to introduce a vibrant medley of bell peppers, onions, and mushrooms. These colorful vegetables not only add visual appeal but also infuse the dish with a burst of natural sweetness and texture. As you slice the peppers and onions, you can’t help but imagine the aroma that will soon fill the kitchen, captivating the senses and beckoning hungry souls.
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Indulge in the mouthwatering flavors of Slow Cooker Chicken Philly Cheese Steaks – tender chicken, sautéed vegetables, and melted Swiss cheese, all nestled in a toasted hoagie roll. A culinary delight that brings loved ones together and creates unforgettable moments around the table.
Cook Time 7 hours 30 minutes
Total Time 7 hours 40 minutes
Servings 5
Author Sarah Olson
Ingredients:
2 lbs. boneless skinless chicken breasts
1 cup chicken broth
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. paprika
2 bell peppers (any colors) sliced
1 white onion sliced
2 cups sliced mushrooms
salt and pepper to season the bell peppers, onions, and mushrooms.
For serving:
French bread or hoagie rolls
Swiss cheese
Instructions:
Place the chicken into the slow cooker, and pour over the chicken broth. Season the chicken with the salt, pepper, garlic powder, and paprika (DON’T ADD THE VEGETABLES YET).
Cover and cook on Low for 6 hours.
After the chicken has cooked, add the sliced vegetables on top of the cooked chicken. Sprinkle the vegetables with a touch of salt and pepper.
Cover and cook on HIGH for 1.5 hours more.
With 2 forks shred the chicken.
Using tongs place the meat onto hoagies (tap as much liquid off the meat before placing on the bread), and top with cheese. Place the sandwiches open-faced under the broiler in the oven to toast the buns and melt the cheese.