How to make slow cooker chicken cheese-steaks

Prep Time: 15 minutes
Cook Time: 7 hours
Serves: 6-8

4 boneless, skinless chicken breasts
1 medium yellow onion, sliced
1/2 green bell pepper, sliced
1/2 red bell pepper, sliced
1/2 cup (125 ml) chicken broth
2 tablespoons (30 ml) Italian seasoning
1 tablespoon (15 ml) garlic powder
1 teaspoon (5 ml) cornstarch
1/2 teaspoon (2.5 ml) salt
1/4 teaspoon (1 ml) freshly ground black pepper
4 – 6 slices Provolone cheese
4 – 6 hoagie buns

1. Place the onion slices, and the green and red bell pepper slices into the bottom of the slow cooker.

2. Place chicken breasts onto the onion and peppers and sprinkle with Italian seasoning, garlic powder, salt, and freshly ground black pepper.

3. Combine the chicken broth and cornstarch into a small bowl and whisk to combine well. Pour this mixture around the chicken breasts, over the onions and peppers.

4. Cover slow cooker with a lid and cook on Low for 6 to 7 hours, or on High for about 4 hours, until the chicken is tender enough to shred with two forks.

5. Once chicken has completely cooked through, use two forks to shred it right inside the slow cooker.

6.) Using a large spoon, stir the chicken with the broth, onions, and peppers.

7.) Place the provolone cheese over the chicken mixture and replace lid. Keep slow cooker on Low and cook until the cheese has entirely melted.

8.) Using a slotted spoon, pile the chicken, peppers, and cheese high into hoagie buns and serve.

Pro tip: If you don’t like provolone cheese, use mozzarella, cheddar, or any cheese that melts easily. You can also switch up the meat – whole Italian sausage would make a nice sausage and peppers sandwich!