Ingredients
Scale
- 1.5 – 2 lbs Boneless, Skinless Chicken Breasts (or Thighs)
- 1 Large Yellow Onion, thinly sliced
- 2–3 Large Bell Peppers (mixed colors), thinly sliced
- 4–6 Cloves Garlic, minced
- 8 oz Cremini or White Button Mushrooms, sliced (optional)
- 1/2 cup Low-Sodium Chicken Broth or Vegetable Broth
- 8 slices Provolone Cheese or 1.5 cups Shredded Mozzarella
- 6–8 Whole Wheat Hoagie Rolls
Instructions
- Slice onions, bell peppers, and mushrooms (if using). Mince garlic.
- Sauté onions and bell peppers in olive oil over medium heat for about 5-7 minutes until softened; add garlic last for flavor.
- Place sautéed veggies in the slow cooker as a base layer.
- Add chicken on top of veggies and pour broth and Worcestershire sauce over.
- Sprinkle seasonings evenly across chicken.
- Cook on LOW for 4-6 hours or HIGH for 2-3 hours until chicken reaches an internal temperature of 165°F (74°C).
- Shred chicken with two forks and return to the slow cooker; stir to combine with veggies.
- Mix in half the cheese until melted; toast hoagie rolls.
- Assemble sandwiches by filling toasted rolls with chicken mixture and adding any remaining cheese.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich (approximately 200g)
- Calories: 370
- Sugar: 4g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg