Slow Cooker Chicken Pepperoncini Cheesesteaks

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Slow Cooker Chicken Pepperoncini Cheesesteaks  are flavorful, easy-to-make, slow cooker sandwiches! 

They are the answer to feeding my family a delicious, comforting meal in the middle of my kids’ busy sports season.

I’ve made regular chicken cheesesteaks in the slow cooker, but after I made them with a jar of pepperoncini peppers, there was no going back. 

The pepperoncini peppers and their juices give the chicken a tangy, slightly vinegary flavor that really boosts plain old chicken. 

Whatever you do, do not get rid of the cooking liquid; it’s liquid gold!  Not only does it provide great flavor, it keeps the meat nice and moist. 

If you have any leftover meat, make sure you save the juices, too!

Ingredients needed for this recipe (scroll down to recipe card for complete instructions):

• Chicken
• Jarred pepperoncini peppers
• Garlic powder
• Salt & pepper
• Bay leaf
• Hoagie rolls
• Sliced cheese

📍The full recipe with exact ingredient amounts and instructions is on the recipe card at the bottom of the post.

We love to have them for leftovers the next day where the only effort involved is reheating the chicken and putting the sandwiches under the broiler!  I hope you love them as much as we do!

What kind of cheese is best for cheesesteaks?

Some die-hard cheesesteak fans will tell you that provolone cheese or Cheez Whiz is the way to go.

I, myself, use either sliced provolone, pepper jack, or mozzarella because these cheeses complement chicken and pepperoncini peppers perfectly!

Looking for a new sandwich recipe?  Try these favorites:

• Slow Cooker Italian Beef Sandwiches with Home Hot Giardiniera – these Chicago favorites are absolutely amazing and made from scratch!  The homemade Chicago-Style Hot Giardiniera is a must-have!
• Turkey & Avocado Tortas with Chipotle Aioli helps use up leftover turkey from Thanksgiving or any holiday when you have extra turkey.
• The Ultimate Corned Beef Bagel Sandwich – quite possibly my favorite sandwich.  Ever.  Pan-fried corned beef adorns a toasted bagel with a creamy Dijon/mayo, pickles, sautéed onion, and melted cheese.  Perfection!
• Avocado & Veggie Breakfast Sandwiches – My favorite breakfast sandwich!  This vegetarian sandwich has sautéed veggie scrambled eggs with cheese and avocado on a toasted bagel.

What to serve with Chicken Pepperoncini Cheesesteaks:

• Mediterranean Balela Salad 
• Lemony Greek Chickpeas
• Herbed Butter Garlic Rice
• Crispy Za’atar Roasted Potatoes 

How to make the cheesesteak with veggies

1. If you like onions, peppers, or mushrooms on your cheesesteak, just slice your veggies and sauté them in a little olive oil or butter until they reach your desired softness. 
2. Place them on top of the chicken before you put cheese on and place it under the broiler until the cheese gets melty.

How long is the slow cooker chicken good for?

Once cooled, leftover chicken can be stored in the refrigerator in an air-tight container for up to 3-4 days.

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Slow Cooker Chicken Pepperoncini Cheesesteaks

Flavorful Eats

Slow Cooker Chicken Pepperoncini Cheesesteaks are loaded with slow-cooked, tangy chicken, sliced pepperoncini peppers, and melted cheese, all topped on a toasted roll. Add onions, mushrooms, or peppers if desired. An easy slow cooker dinner for the win!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 4 hours hrs

0 minutes mins

Total Time 4 hours hrs 15 minutes mins

Course Main Course

Cuisine American

Servings 8

Ingredients

  

1x2x3x

• 4 boneless, skinless chicken breasts
• 1 tbsp garlic powder
• salt & pepper to taste
• 1 bay leaf
• 1 16oz jar sliced pepperoncini with juice
• cheese slices
• hoagie rolls
• mushrooms, onions, bell peppers optional

Instructions

 

• Place chicken in slow cooker and sprinkle garlic powder, salt, and pepper on top. Add bay leaf. Pour jar of pepperoncini peppers and its juices over the chicken. Cook on "low" for 4 hours.
• Shred chicken breasts and mix in with the pepperoncini juices from the slow cooker.
• Open hoagie rolls and place on a sheet pan. Place under the broiler for a minute or two to slightly crisp up the rolls. Remove the rolls from the broiler and shredded chicken/pepperoncini mixture to each roll, followed by sliced cheese. (Alternatively, you can skip the broiler for crisping up the rolls and use soft rolls)
• Pop the sandwiches back under the broiler until the cheese has melted. Keeping a close eye that the bread doesn't burn. This recipe will make 6-10 sandwiches depending on how much chicken you pile on each sandwich. Enjoy!
• OPTIONAL: you can also sauté some onions, mushrooms, or bell peppers in a little but of olive oil or butter and add them to the sandwiches when you add the sliced cheese to put them under the broiler.

Notes

• This recipe makes a lot, about 6-10 sandwiches depending on how much you chicken you pile on the rolls. 

Keyword Chicken, Peppers, Sandwich, Slow Cooker

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