This is one of those “throw it all in the crockpot” recipes that I love. I made it on a busy day last week or the week before.
Actually, I’m not sure exactly when I made it. Soccer season is in high gear right now, and schedules are a bit like moving targets. We’ve packed more lunch meat sandwiches to be eaten on the field than I care to admit.
I don’t even have an ingredient photo for this. I could have sworn that I snapped one, but I can’t find it on my camera. The ingredients are all common though, with the possible exception of marinated artichoke hearts.
I was a little afraid my kids would balk at the artichokes, but they didn’t. After it all cooked and we put it on sandwiches under melted cheese, they didn’t notice the ‘chokes.
Notice the big air pocket holes in the buns? I cheaped out in the bread section. Instead of buying hoagie rolls, I saved $1 and bought these strange rolls. Every one of them had a giant hole in it. They tasted good, but it made for strange looking sandwiches.
Chicken Philly Sandwiches in the Slow Cooker
- 1 1/2 - 2 lb. boneless chicken
- 1 large onion sliced
- 1 green pepper sliced
- 7.5 oz marinated quartered artichoke hearts with juice
- 6-8 hoagie rolls
- 6-8 slices provolone cheese
- Put all ingredients in slow cooker.
- Cook on high 5-6 hours or low 7-8 hours.
- Pull the cooked chicken into bite-sized pieces.
- Broil the buns.
- Add meat and cheese.
- Broil again to melt the cheese.