Discover the Origins of the Philly Sandwich

The Philly cheesesteak originated in Philadelphia, Pennsylvania, in the early 20th century. Traditionally made with thinly sliced beef, onions, and melted cheese on a hoagie roll, this iconic sandwich has evolved into countless variations, including chicken versions. Using chicken instead of beef offers a lighter alternative while still maintaining that classic, comforting flavor. This recipe combines tender slow-cooked chicken with sautéed peppers and onions for a deliciously satisfying meal that brings a touch of Philly straight to your kitchen. The hoagie rolls provide the perfect soft yet sturdy base, while melted provolone cheese adds the creamy richness that makes this sandwich irresistible.

Why These Ingredients Work Together

Every ingredient in this shredded chicken Philly recipe has a purpose. Boneless, skinless chicken breasts become tender and juicy when slow-cooked, absorbing the flavors of Worcestershire sauce, chicken broth, and seasonings. Bell peppers and onions add sweetness, crunch, and color, while garlic enhances the savory aroma. Italian seasoning balances the flavors with a hint of herbaceous depth, and provolone cheese melts beautifully to tie all the ingredients together. The buttered hoagie rolls add a subtle richness and golden crust that keeps each bite satisfying. Together, these ingredients create a well-rounded, flavor-packed sandwich that’s comforting and easy to love.

How to Make the Perfect Shredded Chicken Philly

This recipe is designed for simplicity without compromising flavor. Slow-cooking the chicken allows it to absorb all the juices and seasonings while becoming perfectly tender. Shredding the chicken in the slow cooker ensures it stays juicy and flavorful. Toasting the hoagie rolls in butter adds a slight crunch and warmth to each bite. The finishing step under the broiler melts the provolone, giving the sandwiches a gooey, cheesy finish. Whether you’re serving these for a weeknight dinner, meal prep, or a casual gathering with friends, the combination of tender chicken, sweet peppers, and melty cheese makes this Philly-style sandwich a winner every time.

Ingredients

For the Chicken Philly:

• 2 lbs boneless, skinless chicken breasts
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• 1 tablespoon Worcestershire sauce
• 1 cup chicken broth
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 onion, sliced
• 2 cloves garlic, minced

For Assembling:

• 6 hoagie rolls
• 6 slices provolone cheese
• 1 tablespoon butter (for toasting rolls)

Step-by-Step Instructions

Step 1: Prepare the Chicken

Place chicken breasts in a slow cooker. Season with salt, black pepper, garlic powder, onion powder, and Italian seasoning.

Step 2: Add Liquids and Veggies

Pour in Worcestershire sauce and chicken broth. Top with sliced bell peppers, onions, and minced garlic.

Step 3: Cook Low & Slow

Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until the chicken is tender and easily shreds.

Step 4: Shred & Mix

Shred the chicken directly in the slow cooker and mix it with the juices and vegetables. Let sit on WARM for 15 minutes to absorb flavors.

Step 5: Toast the Rolls

Butter the hoagie rolls and toast them in a skillet over medium heat until golden brown.

Step 6: Assemble Sandwiches

Load each roll with shredded chicken, peppers, and onions. Top with a slice of provolone cheese.

Step 7: Melt the Cheese

Place sandwiches under a broiler for 1–2 minutes until the cheese is melted and bubbly. Serve immediately.

Timing & Nutrition

• Prep Time: 10 minutes
• Cook Time: 6–7 hours (slow cooker)
• Total Time: 6 hours 10 minutes
• Servings: 6 sandwiches

Estimated Nutrition per Sandwich:

• Calories: 450 kcal
• Protein: 35g
• Carbs: 35g
• Fat: 18g
• Fiber: 2g

Q: Can I use chicken thighs instead of breasts?

A: Yes! Boneless, skinless thighs will add extra flavor and juiciness.

Q: Can I make this on the stovetop instead of a slow cooker?

A: Absolutely! Simmer the chicken in broth and seasonings in a covered skillet for 45–50 minutes until tender, then shred.

Q: Can I make this ahead of time?

A: Yes! Prepare and refrigerate the shredded chicken and vegetables. Assemble and broil just before serving.

Q: What type of cheese works best?

A: Provolone is classic, but you can also use mozzarella or American cheese slices for a melty finish.