Ingredients
Scale
This recipe is all about simplicity and flavor, using ingredients that are likely already in your pantry or easy to find at your local grocery store.
- 2 pounds boneless, skinless chicken breasts
- 1 large onion, thinly sliced
- 2 bell peppers (any color), sliced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1 cup chicken broth
- 8 slices provolone cheese
- 4 hoagie rolls
- 1 tablespoon olive oil
If you’re looking to switch things up, feel free to substitute the chicken with turkey or even thinly sliced beef for a more traditional flavor. And if you’re a fan of a little heat, a dash of hot sauce can never go amiss.
Instructions
Creating this dish is a breeze, and it’s one of those recipes that lets you relax and enjoy the process, much like those slower moments in my grandmother’s kitchen.
- Heat the olive oil in a skillet over medium heat. Add the sliced onions and bell peppers, cooking until they start to soften, about 5 minutes.
- Place the chicken breasts in the bottom of your crockpot. Layer the cooked onions and peppers on top.
- Add the minced garlic, salt, pepper, and Worcestershire sauce, ensuring everything is evenly distributed.
- Pour the chicken broth over the mixture, ensuring the chicken is mostly covered.
- Cover and cook on low for 6-7 hours, or high for 3-4 hours, until the chicken is tender and easy to shred.
- Once cooked, shred the chicken directly in the crockpot using two forks, mixing it well with the juices and vegetables.
- Preheat your oven to broil. Slice the hoagie rolls and place a generous amount of the chicken mixture on each one. Top with two slices of provolone cheese.
- Place the sandwiches on a baking sheet and broil until the cheese is melted and bubbly, about 2-3 minutes.
- Serve hot and enjoy with your loved ones.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International