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!
Yields: 6 servings
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!
Label your freezer bag. Mix corn starch into broth. Add all ingredients EXCEPT for cheese* to bag. Remove as much air as possible, seal and lay flat in your freezer for up to three months. When ready to cook, thaw, pour the contents of freezer bag into crock pot and cook on “low” setting for 6 hours. Lay slices of cheese over mixture and cook an additional 10 minutes on “low” setting. Serve on a fresh, hot roll.
*cheese & rolls can be frozen in separate freezer bags if you want to prep everything at once or make sure that you have all of the ingredients on hand when you decide to cook this meal.