Monday, May 20, 2013

Philly Chicken Sandwiches

There's something about peppers and onions that just makes a meal that much better.  And there is no shortage of the tasty veggies in this dish, with the addition of sliced mushrooms to season up the chicken and make an overflowing sandwich full of flavor to make a hearty lunch or quick and easy dinner.  Toss it all in the crock pot, let it do it's thing of cooking everything down into a tender, delicious messy goodness and there you have it.  Pile up on top of toasted buns with some melted provolone and dinner is done.  The chicken is tender and seasoned to give a hint of traditional Philly cheesesteak flavor.  We wanted to have these for dinner, but ended up cooking them the next morning for a perfect lunch after a busy day around the house.  I'm looking forward to the leftovers if I can get to them before Dave.

I've been wanting to make this recipe for a few weeks since I saw it pop up on Pinterest.  I finally got everything together, although I did make some adjustments to Cat's recipe from Food Family & Finds.  I had some chicken thighs in the freezer that I substituted for the chicken breasts and included sliced mushrooms.  And in lieu of Cat's recommended steak seasoning, I opted for salt and pepper with a combination of steak sauce and Worcestershire sauce.  I think this addition really highlighted the flavors I wanted to mimic a Philly cheesesteak.  After cooking, I shredded up the chicken, stirred it back into the veggies and we were good to go.  Not only was this meal incredibly easy, but yummy doesn't even begin to describe it.  I'm pretty sure I've found a new slow cooker meal for our rotation that will go over well every time.

Philly Chicken Sandwiches


2 Tablespoons butter
2-3 green peppers
1 medium onion
4 ounce can sliced mushrooms, drained
1 1/2 pounds boneless, skinless chicken thighs
salt and pepper, to taste
3 Tablespoons steak sauce
1 Tablespoon Worcestershire sauce
Sandwich buns and provolone cheese, for serving

Place butter in the stoneware of a 4 quart crock pot.  Slice peppers into strips and onions into half moons.  Add all veggies to the crock pot, on top of the butter.

Arrange chicken thighs on top of the veggies and season with salt and pepper to taste.

In a small bowl, mix together steak sauce and Worcestershire sauce, then pour over chicken.

Cover and cook on low for 5 hours.

When finished cooking, remove chicken from crock pot and shred with two forks.  Or, place into the bowl of a stand mixer fitted with the paddle attachment and mix/pulse for 30 seconds until shredded.

Return shredded chicken to crock pot and stir to combine.  Pile on top of toasted buns and top with provolone cheese to serve.

Make 6 sandwiches.

Happy Baking,
The Cookie Princess

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