You know I’m on this “make as many things as I can with my slow cookers” kick these days, right? Betwixt and between running the posse around (side note: Sabrina actually took her drivers’s ed classes – hooray!), and going back and forth to the ranch, my time is…….well, in short supply.
So when Sabrina mentioned that she was going to have a group of her friends over last week to study for their Chemistry final, I figured that was another prime opportunity to try out a new slow cooker recipe that I’d recently saved from my blog feed.
And this did not disappoint us at all. Although really, how can you go wrong with juicy seasoned chicken, smothered in cheese and perched on top of a toasted roll?
Short answer: you can’t.
Slow Cooker Philly Style Chicken Sandwiches – adapted from Mel’s Kitchen Cafe
- 1 tsp paprika (regular or smoked)
- 1 tsp black pepper
- 1/2 tsp onion or garlic powder
- 1/2 tsp coriander
- 1/4 tsp red pepper flakes
- 1/2 tsp dried thyme
- 1 large white or yellow onion, peeled and sliced into half moons (I forgot to add these, I wish I hadn’t..)
- 2 pounds boneless, skinless chicken breasts
- 1/2 cup beer (lighter is better in this recipe)
- Sliced provolone
- Whole wheat hoagie buns
Lightly grease a 5-quart (or similar sized) slow cooker insert with nonstick cooking spray.
In a small bowl, combine the paprika, pepper, onion or garlic powder, coriander, red pepper flakes and thyme.
Place the onions in the bottom of the slow cooker, and lay the chicken on top of the onions. Sprinkle the seasoning mixture over the chicken, and pour the beer carefully around the edges.
Cook on low for 2 hours until the chicken is tender (over cooking the chicken may make it a bit dry so only cook it until the chicken is cooked through). Remove the chicken from the slow cooker and shred into pieces. Set aside.
Using a slotted spoon, remove the onions to a plate. Pour out all the liquid into a bowl or liquid measure.
Place the chicken and onions back in the slow cooker and toss. Pour in enough liquid to keep the chicken moist (but not soggy) – about 1/4 cup to start and add as needed. Keep the slow cooker on warm or low until ready to serve.
Toast the buns under the oven broiler. Place chicken and peppers on each half of a bun and top with Provolone cheese. Broil until the cheese is melted and slightly bubbly. Serve warm.