Crock-Pot Chicken Philly Cheesesteak Sandwiches

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These Crock-Pot Chicken Philly Cheesesteak Sandwiches are a delicious meal to have ready in no time. Serve on your choice of buns or even wraps or tortilla shells. Top with your favorite cheese, I used pepper jack on some and swiss on others. Superb flavor.

What you need:

1 white or yellow onion thinly sliced
2-1/2 pounds boneless skinless chicken breast
2 teaspoons Italian seasoning
1 teaspoon garlic pepper, pepper and onion powder
2 tablespoons Worcestershire sauce
1 16 ounce jar Sliced Mild Pepper Rings, drained (reserve brine)
1/2 cup Sliced green, red and yellow Bell Pepper Strips(color optional)
1 cup low-sodium chicken broth
1/4 cup reserved Sliced Mild Pepper brine
6 to 8 hoagie rolls
6 to 8 slices your choice of cheese

How to make it:

Place the sliced onions over the bottom of your slow cooker insert. Place chicken over the onions and sprinkle the chicken with the Italian seasoning and garlic, pepper and onion powder.

Scatter the drained Mild Pepper Rings and Bell Pepper Strips over the top of the chicken. Pour chicken broth and 1/4 cup of the reserved brine from the Mild Pepper Rings around the chicken.

Place cover on slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 4 to 5 hours, until chicken is tender and easy to shred.

Transfer cooked chicken to a cutting board and use two forks to lightly shred it, leaving some good bite-size pieces. Transfer shredded chicken back to slow cooker and stir it into the cooking liquid, combining well with the peppers and onions.

Serve up on hoagie rolls, top with cheese, and place under the broiler for a minute or two until cheese is melted.