Marc and I only live an hour and a half from Philly and we sure love our cheesesteak. The Pat’s vs. Geno’s debate is almost as old as Philly itself but personally, I’m a Tony Luke’s woman. Since Marc and I have cut out beef and pork though, a good old fashioned cheesesteak is not really on our menu anymore. So I decided to bring my own version of the Philly classic home with these amazing and simple slow cooker chicken cheesesteaks!
After the mixture finished cooking, I just laid out lovely cheddar cheese on my freshly toasted rolls. Then I stuffed the rolls to the brim with the yummy filling. Oh my goodness, these babies were so satisfying! I didn’t miss the beef at all because the flavor was so there. Even though Marc and I haven’t made it to Philly in a while, at least we got a little taste of it at home. Hope you all love these simple slow cooker chicken cheesesteaks too! xoxo
These slow cooker chicken cheesesteaks are so easy to make and flavorful! The slow cooker does all of the work while you go about your day.
- 2 pounds boneless skinless chicken tenders
- 2 jars roasted red peppers 14 ounce size, drained and thinly sliced
- 2 whole green bell peppers seeded and thinly sliced
- 2 whole onions peeled and thinly sliced
- 3 cloves garlic minced
- 1/2 cup beer
- 1/2 cup chicken stock
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon worcestershire sauce
- 6 whole steak rolls
- 12 slices sharp cheddar cheese
- Combine the chicken, red pepper, green pepper, onion, garlic, beer, chicken stock, cumin, paprika, salt and crushed red pepper in a large slow cooker. Turn it on low and let it all cook for 4 hours. Open the lid and shred the chicken, then let it cook for another 4 hours. Toast the rolls and split each slice of cheese in half. Lay two halves of cheese along both the top and bottom of each roll, then fill each roll to the brim with the chicken mixture. Serve immediately and enjoy!