Crock Pot Chicken Cheesesteaks are made with slow cooked, perfectly seasoned chicken breasts, sliced peppers and onions stuffed in a sub roll then drizzled with cheese sauce!A VERSATILE DINNER RECIPEYou know since I shared a recipe for Crock Pot Philly Cheesesteaks that I had to do a chicken version too! I cant decide which one I like better. This chicken version is definitely more affordable. I played with the seasonings a bit, and let me tell you, these came out so incredibly flavorful and juicy! Honestly, even if you dont like peppers or onions, you could leave those out and these would still make for absolutely delicious sandwiches!FREQUENTLY ASKED QUESTIONS:What bread is best for Chicken Cheesesteaks? I like using any hoagie or sub rolls I can get. If you have one near you, I like to go to Jimmy Johns. They actually sell sub bread all by itself if you want use something a bit more fresh than most grocery stores will sell. I also have a local deli that sells their sub rolls, so you may want to check to see if yours does too. I feel like having good, fresh bread makes all the difference in whether or not your cheesesteak tastes absolutely delicious or not. Just make sure youre grabbing something soft but still super sturdy. What sides go well with Chicken Cheesesteaks? These Chicken Philly Cheesesteaks go well with French Fries, onion rings, tater tots, and/or a nice green salad. I also like to serve them with tortilla chips and save some of the Cheez Whiz to dip those chips in. Can I add mushrooms? Absolutely! You can add sliced portobello or white button mushrooms to the crockpot.If you like them super soft, add them in at the beginning. If not, add them in about an hour before eating. Should I toast the rolls? You can toast the buns under the broiler if desired, but its not required. Just personal preference. I like a super soft sub roll personally. There is no way I am using Cheez Whiz, what else can I use? Cheez Whiz is what is traditionally used for Philly cheesesteaks. You can certainly pick out your cheese of choice to put on top of these. How do I store leftover cheesesteaks? You can keep the leftovers in the fridge for up to 5 days.I suggest storing the cheesesteak filling separately from the sub rolls so they dont get soggy. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)low-sodium chicken broth its especially important to grab low sodium chicken broth, especially since this recipe has sodium elsewhere. If you have a salt sensitivity, absolutely check that it is low sodium or no sodium added broth. Italian dressing this can be skipped if you dont have it or enjoy it. I would go with a mild Italian dressing here. The Olive Garden Salad Dressing they sell in a bottle works pretty good. I dont think you taste this as a separate ingredient once it is done cooking. The acidity really helps to tenderize the chicken and adds just a little boost of flavor.garlic yall know I love the fresh garlic but use what you have jarred garlic works just fine.red and green peppers you can use the combination of peppers you prefer.white or yellow onion thinly slicedboneless, skinless chicken breasts you can use boneless chicken thighspaprikaItalian seasoninggarlic powderonion powdersalt and pepperred pepper flakes this is an optional ingredient that brings a little heat if neededhoagie/sub rollsCheez Whiz you can grab a jar of the stuff, or make some Homemade Cheese Sauce. If you dont want to use Cheez Whiz, try sliced provolone! The heat from the sandwiches should help melt it or you can stick them under the broiler for a few seconds to melt.HOW TO MAKE CROCK POT CHICKEN CHEESESTEAK:To a 5-6 quart crock pot add the chicken broth, Italian dressing, and minced garlic. Mix together.Add the peppers and onions to the crockpot. Sprinkle half of the dried seasonings on top of the onions and peppers.Place the chicken on top of the peppers and onions. Sprinkle the rest of the dried seasonings on top of the chicken.Cook on high for 3 to 4 hours or on low for 6 to 7 hours or until the juices run clear.You want an internal temperature of 165 F. Once cooked. Shred the chicken with two forks. I like to leave some bigger chunks in there but you can shred it up as small as you prefer. Mix until combined.Serve on buns topped with a drizzle of warmed up Cheez Whiz or your favorite cheese.CRAVING MORE RECIPES?Cheesesteak Stuffed PeppersChicken Cheesesteak CasseroleChicken Philly Sandwiches (stove top)Crock Pot Philly CheesesteaksCrock Pot Cheesesteak Potato CasserolePhilly Cheesesteak Garlic BreadPhilly Cheesesteak CupsPhilly Cheesesteak Skillet PrintCrock Pot Chicken CheesesteaksCrock Pot Chicken Cheesesteaks are made with slow cooked, perfectly seasoned chicken breasts, sliced peppers and onions stuffed in a sub roll then drizzled with cheese sauce!Course Dinner, Main CourseCuisine AmericanPrep Time 15 minutes minutesCook Time 3 hours hoursTotal Time 3 hours hours 15 minutes minutesServings 6Calories 628kcalAuthor Brandie SkibinskiIngredients cup low-sodium chicken broth cup Italian dressing3 cloves garlic, minced2 green peppers, thinly sliced2 red peppers, thinly sliced1 white or yellow onion, thinly sliced2 teaspoons paprika2 teaspoons Italian seasoning1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon coarse kosher salt teaspoon black pepper teaspoon red pepper flakes (optional)2 pounds boneless, skinless chicken breasts6 hoagie/sub rolls15 ounce jar Cheez WhizInstructionsTo a 5-6 quart crock pot add 3/4 cup low-sodium chicken broth, 1/2 cup Italian dressing and 3 cloves garlic, minced. Mix together. Add, 2 green peppers, thinly sliced, 2 red peppers, thinly sliced and 1 white or yellow onion, thinly sliced to the crockpot. In a bowl combine: 2 teaspoons paprika, 2 teaspoons Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon coarse kosher salt, 1/2 teaspoon black pepper and 1/4 teaspoon red pepper flakes. Sprinkle half of this dried seasonings mix on top of the onions and peppers. Place 2 pounds boneless, skinless chicken breasts on top of the peppers and onions.Sprinkle the rest of the dried seasonings on top of the chicken. Cover and cook on high for 3 to 4 hours or on low for 6 to 7 hours (low is recommended) or until the juices run clear and the internal temperature of the chicken is 165F degrees. Once cooked. Shred the chicken with two forks. I like to leave some bigger chunks in there but you can shred it up as small as you prefer. Mix everything up until combined. Serve on hoagie/sub rolls topped with a drizzle of warmed up Cheez Whiz. NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 628kcal | Carbohydrates: 50g | Protein: 48g | Fat: 26g | Sodium: 2226mg | Fiber: 4g | Sugar: 15g