Slow Cooker Spicy Italian Chicken Sandwiches
Slow Cooker Spicy Chicken Sandwiches – Tender, juicy chicken slow cooked with zesty hot cherry peppers, onions, spices, and butter, then piled onto toasted rolls with melty cheese and homemade aioli. A crave-worthy sandwich bursting with tangy, fiery flavor!
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These Slow Cooker Spicy Italian Chicken Sandwiches are so flavorful and easy to make, they’ll be a new family favorite recipe!
They’re made with jarred hot cherry peppers, which are spicy and tangy, and when combined with butter, spices, and onion, create a flavorful liquid to cook the chicken in.
When the chicken is done and shredded, pile it on a toasted roll with the peppers and onions and the homemade aioli!
The Roasted Garlic Sun-Dried Tomato Aioli is the perfect rich & creamy condiment to go on these spicy Italian sandwiches!
Another favorite slow cooker Italian sandwich is made with Slow Cooker Sausage & Peppers!
Ingredients needed to make this recipe (scroll down to recipe card for complete recipe):
- Boneless, skinless chicken breasts
- Jarred sliced hot cherry peppers
- Yellow onion
- Butter
- Seasonings – dried bay leaf, garlic powder, dried oregano
- Ciabatta rolls
- Roasted Garlic Sun-Dried Tomato Aioli
- Sliced cheese
- Greens – arugula, spinach, romaine
How to make these sandwiches
- Add the chicken, onion, and seasonings to the slow cooker.
- Pour the jar of hot cherry peppers and its liquid over the chicken and top with butter.
- Cook according to the directions on the recipe card at bottom of this post.
- Make the Roasted Garlic Sun-Dried Tomato Aioli and refrigerate.
- When the chicken is done, shred it and combine it with the onions and peppers.
- Add the chicken mixture to toasted rolls with cheese, greens, and aioli.
📍This is just a summary. The full recipe with exact ingredient amounts and instructions is on the recipe card at the bottom of the post.
How to serve these Italian chicken sandwiches
These sandwiches can be served on a variety of breads. We like ciabatta rolls the best, but hoagie rolls are good too!
Some kind of fresh green element is a great touch. Arugula is our favorite, but chopped romaine or fresh spinach are also great.
The chicken will be nice and juicy. A slotted spoon or tongs are best for serving so the juices can drip out before adding to the sandwich.
What to serve with these sandwiches?
- Fresh green salad
- Roasted vegetables
- Italian pickled vegetables (giardiniera)
- Potato chips
- Pasta salad
How to store leftovers
Once cooled refrigerate the leftover chicken in an air-tight container with its cooking liquid and use within 4 days.
Refrigerate the Roasted Garlic Sun-Dried Tomato Aioli in its own separate air-tight container.
The chicken can be frozen in a freezer-safe container. Use within 2-3 months for the best quality.
💡 Tips & Tricks
Spice level: Jarred hot cherry peppers are inherently spicy. If spice in an issue, you can replace them with sweet cherry peppers, but I haven’t personally tried it.
Servings: The servings stated will accommodate 8 ciabatta rolls. If you use another size roll, your servings may differ.
Chicken: If desired, feel free to replace the chicken breasts with thighs. Keep in mind that thighs are fattier.
Rolls: Because this chicken is juicy, a hearty roll like ciabatta is best.
Looking for more slow cooker meals? Here are some favorites:
- Slow Cooker Pepper Steak
- Slow Cooker BBQ Beef Cornbread Casserole
- Slow Cooker Italian Beef Sandwiches
- Slow Cooker Cajun Sausage, Green Beans and Potatoes
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Slow Cooker Spicy Italian Chicken Sandwiches
Equipment
- 5-6 quart slow cooker
Ingredients
Slow Cooker Chicken
- 2 pounds boneless, skinless chicken breasts
- 1 small yellow onion sliced
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 dried bay leaf
- 12 ounce jar hot cherry peppers (sliced) undrained
- 4 tablespoons butter
Sandwich Items
- 8 ciabatta rolls
- 8 cheese slices (provolone, mozzarella, etc.)
- Roasted Garlic Sun-Dried Tomato Aioli
- Greens (arugula, chopped romaine, spinach) optional
Instructions
- Add the chicken, onion, garlic powder, dried oregano, and bay leaf to the slow cooker. Pour the jar of hot cherry peppers and its liquid over the chicken. Cut the butter into four separate tablespoons and place them on top of the chicken and peppers.
- Cook on low for 4-6 hours or when a meat thermometer says its internal temperature is 165°. Either in advance or when the chicken is cooking, make the Roasted Garlic Sun-Dried Tomato Aioli.
- When the chicken is done, shred it and combine it with the onions and peppers. The chicken will be juicy! Let the juices drip out of slotted spoon or tongs before adding to sandwich.
- To make the sandwiches: Open the ciabatta rolls and toast them (either in the oven or under the broiler). Once golden, add cheese, aioli, chicken mixture, and greens if using. Enjoy!
Notes
- The "8" servings will accommodate eight ciabatta rolls. If you use a different size roll, servings may vary.
- The Roasted Garlic Sun-Dried Tomato Aioli can either be made in advance, or while the chicken is cooking.
Did you make this recipe? Rate it and let me know in the comments below! ♥
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If you like spicy foods, I can’t wait for you to try these chicken sandwiches! They are spicy, tangy, and have an amazing homemade aioli!