This crockpot chicken Philly cheesesteak recipe is the perfect warm weather meal. It’s made with moist chicken breasts, peppers and onions, and provolone cheese. What could be better?!
Contributing post from Jill @ The Galactagoddess
Many years ago, I came across a restaurant that had a chicken Philly cheesesteak on their menu. I typically don’t order chicken out, because we eat so much of it at home, but I couldn’t pass it up. And boy, am I glad I didn’t!
Thankfully, Kelly has given me the opportunity to think about all of the foods that I would love to translate into quick, easy crockpot meals for busy families like my own. That chicken Philly cheesesteak came to mind, and this crockpot version is definitely a keeper!
If you’re feeling overly ambitious, you can make your own rolls. My husband likes to use our bread maker to make French bread dough, then bakes two baguettes in the oven, and slices accordingly…but any fresh roll will do!
Crockpot Chicken Philly Cheesesteak
Yield: 6 servings 1x
Print Recipe
Pin RecipeDescription
Cook fresh or freeze to cook later. You can use as much or as little of the sauce as you would like, depending on how soggy you like your roll. I also like to serve it on the side and use it as a dip. Best served with homemade sweet potato fries!
Ingredients
- 3 tablespoons corn starch
- 1 cup chicken broth
- 2 pounds boneless skinless chicken breasts, cut into strips
- 1 large onion; sliced
- 3 bell peppers (the more colorful the better), cut into strips
- 1/2 teaspoon black pepper
- 1 clove of garlic, minced
- 6 slices of provolone cheese
Directions
- Mix corn starch into chicken broth.
- Place all ingredients EXCEPT for cheese in crockpot.
- Cook on “low” setting for 6 hours, or until chicken is cooked through and peppers are soft.
- Lay cheese over mixture.
- Cook on “low” for additional 10 minutes or until cheese is melted.
- Serve on a fresh, hot roll.
To Freeze and Cook Later
- Label a gallon-sized plastic freezer bag with the name of the recipe, cooking instructions, and use-by date.
- Add all ingredients to freezer bag, except cheese. (You can add broth and cornstarch.)
- Remove as much air as possible, seal, and freeze for up to three months.
- When ready to cook, following directions above.
Thoughts or questions? Please leave a comment below. I’d love to hear from you.
Jill Petrush Rogers is a full-time working Mama to two very active little boys. After becoming a Mama, she realized that her mission is to help others meet and/or exceed their own personal breastfeeding goals. And so, she became a Certified Lactation Counselor. You can follow Jill’s personal journey on her blog The Galactagoddess and on Facebook
I wish we could download a pdf version so I can save this for later. Thank you for sharing though.
Thank you for taking the time to tell me that, Jennifer. Adding a “printer-friendly” button to my blog is one of my top goals. I appreciate the feedback.
I usually cut ‘n paste into a Word doc. and put in my Recipe Folder. I am definitely trying this recipe this week!
Hope you love it, Betty!
I don’t know if it works on a PC, but on a macbook when you do command-P and the print window pops up, you can go to the bottom left corner and there is ‘PDF’ with a little down arrow next to it. Click on the arrow and you can select ‘save as PDF.’ Then a new little window will pop up to let you name it and decided where to save it to. Voila!
Copy Me That saves recipes from websites.
http://www.copymethat.com
one thing I do is take a picture of the recipe with my phone and download the pic to my pc..then save and print…hope that helps
If you upload the “Pocket” application from the App store you can save all the links you like and assign them a label…hope this helps.
You can copy and paste it to a word doc and save it. Put your cursor just to the left of where the text starts, hold the shift key and keep holding cursor down until you get to the end of the text. It all should be highlighted blue. Then press Ctrl and the letter C. This copies the text. Go to a opened and blank Word doc and with the cursor at the beginning of the text, press Ctrl and the letter V. That pastes the text into your Word doc. Then do a Save As to save it… Read more »
Eager to try this. We absolutely love your roast with carrots. My 5 yr old said to never get rid of the recipe.
Yay! Hope you love this one too.
Looks delicious! Can you put nutritional info on all of your recipes? I know a few of them have it…
Thanks, Heidi. At this time, I’m only able to calculate then nutritional info for the recipes in my cookbooks. Sorry about that.
You can upload any recipe into an app called spark people, tell it how. Any servings and it will calculate all the nutritional info for you. You can even scan the barcodes of individual ingredients to upload the exact nutritional info.
Do you have a recipe for the French bread for the bread maker?
Let me ask Jill and report back.
Hi Kate – Here is the recipe for the French Baguettes! Select DOUGH mode Ingredients -3C Bread Flour (OR 14 3/4oz if you have a kitchen scale) -1T Sugar -1 1/2t Salt -1T Milk -2T Butter -8 3/4oz Water (OR 8 3/4fl.oz.) -1 1/2t Dry Yeast Directions 1. Make the dough according to YOUR bread maker’s instructions 2. Divide the dough into 2 equal portions. Roll each portion into a ball. 3. Place the dough in a greased bowl. Cover. Rest for about 20 minutes. (Place in the refrigerator during the summer time.) 4. Roll each ball into a rectangle,… Read more »
Thanks!
Thanks so much for taking the time to put this site together with so much free and accessible information for newbies like me to the kitchen. Teaching and being a mom to a toddler forced me for too long to have to eat thrown together meals or eat out too often and this summer I get to realize my love my cooking. I plan to buy your book.
Thanks again.
No one from Philly ever makes a cheesesteak with chicken, or bell peppers, or provolone!! This is one of those confused mashups that people who’ve never actually had a cheesesteak think it should be. It seems more like a chicken parm sandwich than a cheeseteak, and you’re not going to find one anywhere in Philadelphia.
As a Philly native, I can assure that you are most incorrect! Gino’s, Tony’s and Lee’s all sell chicken cheesesteaks about as often as they sell beef ones. Our secret however is the cheese whiz vs. other types of cheese.
That’s GENO’s, not Gino’s, and it’s a tourist trap that opened in 1966 to capitalize on the cheesesteak business, not an authentic steak shop, so I rest my case. Here’s a picture of the circus that is Geno’s:
I still say this is a chicken parmigiana sandwich without the breading, NOT a cheesesteak.
The chicken surprised me too! My husband loves Philly Cheesesteaks so I was already wondering what beef to use!
I’m not in Philly…its all good! BTW, didn’t see parm in the recipe.
Glo. Dude. Is that productive? Is that a productive thing to say to this nice woman who is giving you free recipes? It’s not just her. The rest of the country does it. And you know what? You probably call something the wrong name or eat something wrong where one of us come from. No one wants to read about ask if your complaints and nagging about your hood a$$ town. This world doesn’t revolve around you. Either read her recipe and say please and thank you, or remain silent.