A few months ago when I was in the midst of packing, I got to that point where cooking was tough. The spices were packed up, most of the cookware was packed up and the boxes were quickly taking over every available space in the apartment. Enter the crockpot–the “my apartment is packed up because I’m moving” meal savior. Wanting to keep up with my quest to try new recipes, I stumbled across this gem on Pinterest from Foodfamilyfinds.com:
Slow Cooker Chicken Philly Sandwiches
- 2 tablespoons butter
- 1 large sweet onion, sliced
- 2 green bell peppers, sliced
- 3 boneless,skinless chicken breasts, sliced
- 2 tablespoons Dale’s Steak Seasoning
- sliced Mozzarella cheese
- hoagie rolls
- Spray a 3 – 4 quart slow cooker with non-stick cooking spray and turn to LOW heat.
- Add butter, onions and green peppers.
- Toss chicken with steak seasoning, salt and pepper, then add to slow cooker.
- Cover and cook for 5 hours.
- Serve on hoagies with a slice of cheese melted on top.
Okay, so being gluten free I changed this recipe up a bit, so here’s my ingredients:
- 2 tablespoons organic butter
- 1 onion (I usually choose between yellow and white, depending on which is on sale)
- 2 green bell peppers
- 2 boneless, skinless chicken breasts (I buy these from Wegmans and they’re fairly large so two were more than enough)
- 2 tablespoons McCormick Steak Seasoning (I checked two stores looking for the Dale’s Steak Seasoning, which I should note is a liquid. I couldn’t find it in either, so I went with a dry steak seasoning which worked just as well. If you can find Dale’s, more power to you, but don’t be afraid to substitute it with a different seasoning.)
- sliced provolone cheese (I’m a firm believer that cheesesteaks should have provolone, not mozzarella.)
To get this thing rolling along, I first sprayed my slow cooker with Coconut Oil non-stick spray and turned it on low.
Next it was time for my chicken to go on top of the onion and peppers, followed by the steak seasoning and a sprinkle or two of salt and pepper to add additional flavor.
I let the whole thing cook, covered, on high for five hours and once finished, I shredded the chicken using two forks, spooned out portions and covered each with a slice of provolone. Since the chicken was warm, the cheese easily melted. Now, you could use a hoagie and make more of a sandwich, but being gluten free, I went breadless and it worked just as well.
Plus, once all was finished, I had minimal mess which was nice because I needed to pack up that crockpot to be moved a few days later with all of the other stuff.