Slow Cooker Italian Chicken Sandwiches
There’s something wonderfully comforting about Slow Cooker Italian Chicken Sandwiches piled high on a toasted roll with juicy shredded chicken, melty cheese, and tangy peppers.
Ingredients
- 2 lb boneless skinless chicken breasts or thighs
- 1 medium yellow onion thinly sliced
- 3 –4 garlic cloves minced
- ½ cup sliced pepperoncini plus 3 tablespoons brine
- 1 cup low-sodium chicken broth
- 2 teaspoons Italian seasoning
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
- 2 tablespoons butter
- 6 Italian hoagie rolls
- 6 –8 slices provolone cheese
- 1 tablespoon butter for toasting rolls
- 1 tablespoon grated Parmesan optional
Instructions
- Season the chicken: Season chicken with Italian seasoning, salt, black pepper, and garlic.
- Add to slow cooker: Place sliced onion in the bottom of the slow cooker. Add chicken, pepperoncini, chicken broth, pepperoncini brine, and butter.
- Slow cook: Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is tender and easily shredded.
- Shred: Remove the chicken and shred it with two forks. Return it to the cooking juices and let it soak for 5–10 minutes. Taste and adjust seasoning.
- Toast the rolls: Brush the cut sides of the hoagie rolls with butter and sprinkle with Parmesan if desired. Toast at 400°F (200°C) for 4–6 minutes.
- Assemble: Fill each roll with shredded Italian chicken and top with provolone. Broil for 1–2 minutes until the cheese melts. Serve hot with extra pepperoncini if desired.