Print

Healthy Crockpot Chicken Philly Cheesesteak Recipe

Healthy Crockpot Chicken Philly Cheesesteak Recipe
Print Recipe

★★★★★

4.9 from 10 reviews

This Healthy Crockpot Chicken Philly Cheesesteak recipe offers a flavorful, nutritious twist on the classic Philly cheesesteak sandwich by using lean chicken breast or thighs, plenty of colorful vegetables, and a slow cooker to develop rich, savory flavors with minimal effort. It’s a perfect meal for busy weekdays, delivering tender shredded chicken, sautéed peppers, onions, and optional mushrooms, all topped with melty provolone or mozzarella cheese, and served on whole wheat rolls for extra fiber.

Ingredients

Scale

Chicken

  • 1.5 – 2 lbs Boneless, Skinless Chicken Breasts or Thighs

Vegetables

  • 1 Large Yellow Onion, thinly sliced
  • 2–3 Large Bell Peppers (mix of green, red, yellow), thinly sliced
  • 4–6 Cloves Garlic, minced
  • 8 oz Cremini (Baby Bella) or White Button Mushrooms, sliced (optional)

Liquids & Sauces

  • 1/2 cup Low-Sodium Chicken Broth or Vegetable Broth
  • 2 Tablespoons Worcestershire Sauce
  • 1 Tablespoon Olive Oil or Avocado Oil (optional, for sautéing)

Seasonings

  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Basil or 2 tsp Italian Seasoning Blend
  • 1/2 teaspoon Smoked Paprika (optional)
  • 1/2 teaspoon Salt (adjust to taste)
  • 1/2 teaspoon Black Pepper, freshly ground
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Onion Powder

Cheese

  • 8 slices Provolone Cheese (Reduced-Fat recommended) OR 1.5 cups Shredded Mozzarella (Part-Skim) or blend

Serving

  • 6–8 Whole Wheat Hoagie Rolls or Sub Rolls

Instructions

  1. Prepare the Vegetables: Thinly slice the onions and bell peppers, slice the mushrooms if using, and mince the garlic cloves. Thin, uniform slices ensure tender, evenly cooked vegetables that blend well with the chicken.
  2. Optional Sauté: Heat olive oil in a large skillet over medium heat. Add onions, bell peppers, and mushrooms and sauté for 5-7 minutes until softened and onions are translucent. Add minced garlic and cook for one more minute. Optionally deglaze with a splash of chicken broth to capture browned bits. This step adds deeper flavor but can be skipped to save time.
  3. Layer in Slow Cooker: Transfer the sautéed vegetables or place raw sliced onions, peppers, mushrooms, and garlic at the bottom of your slow cooker to create a vegetable bed that prevents sticking and helps gently steam the chicken.
  4. Add Chicken and Seasonings: Place chicken breasts or thighs on top of vegetables. Pour in chicken broth and Worcestershire sauce. Sprinkle oregano, basil or Italian seasoning, smoked paprika, salt, pepper, garlic powder, and onion powder evenly over the chicken. Rub seasonings into the chicken lightly.
  5. Slow Cook: Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours until chicken reaches 165°F (74°C) and shreds easily with two forks. Avoid overcooking to keep chicken moist; low and slow cooking yields the best tenderness.
  6. Shred the Chicken: Remove cooked chicken from slow cooker and shred into bite-sized pieces with two forks. Leave vegetables and juices in the pot.
  7. Combine and Marinate: Return shredded chicken to slow cooker, stir with vegetables and juices to coat well. Let soak on warm setting or with lid closed for 10-15 minutes for flavors to meld. Adjust seasoning if needed.
  8. Melt the Cheese (Option 1 – In the Pot): Stir half of the shredded cheese into the chicken mixture in the slow cooker until melted and gooey, integrating the cheese fully.
  9. Prepare Rolls: Lightly toast whole wheat hoagie or sub rolls using a broiler, toaster oven, or dry skillet to add texture and prevent sogginess.
  10. Assemble the Sandwiches: Use tongs or slotted spoon to mound warm chicken and vegetable mixture onto toasted rolls, draining excess liquid if preferred.
  11. Melt the Cheese (Option 2 – On the Sandwich): If you didn’t mix cheese into the pot earlier, top each sandwich portion with provolone slices or shredded cheese and briefly broil open-faced until cheese melts. Alternatively, residual heat will melt the cheese inside the sandwich.
  12. Serve: Serve immediately to enjoy a healthy, hearty Chicken Philly Cheesesteak sandwich.

Notes

  • Using chicken thighs instead of breasts will give a moister, more flavorful result but higher fat content.
  • Pre-sautéing the vegetables is optional but recommended for richer flavor.
  • Whole wheat rolls increase fiber; you can substitute gluten-free rolls if preferred.
  • Adjust salt depending on the sodium content of your broth and Worcestershire sauce.
  • Leftover filling can be refrigerated for up to 3 days or frozen for longer storage.
  • To make this recipe vegetarian, substitute chicken with hearty mushrooms or plant-based protein.
  • For a lower-fat version, use reduced-fat cheese and omit the optional oil for sautéing.

Nutrition

Keywords: healthy chicken philly cheesesteak, crockpot chicken philly, slow cooker philly cheesesteak, low fat philly recipe, chicken cheesesteak sandwich

Find it online: https://recipeswithmia.com/healthy-crockpot-chicken-philly-cheesesteak-recipe/