Slow Cooker Chicken Cheesesteaks
Since Marc and I have cut out beef and pork though, a good old fashioned cheesesteak is not really on our menu anymore. So I decided to bring my own version of the Philly classic home with these amazing and simple slow cooker chicken cheesesteaks!
2 lb Boneless, Skinless Chicken Tenders
28 oz Jarred Roasted Red Peppers
2 Green Bell Pepper
3 clove Garlic
1/2 cup Beer
1/2 cup Chicken Stock
1/2 tsp Ground Cumin
1/2 tsp Paprika
1/2 tsp Salt
1/2 tsp Crushed Red Pepper Flakes
1/2 tsp Worcestershire Sauce
6 Steak Rolls
12 slice Sharp Cheddar Cheese
Combine the Boneless, Skinless Chicken Tenders, Jarred Roasted Red Peppers, Green Bell Pepper, Onion, Garlic, Worcestershire Sauce, Beer, Chicken Stock, Ground Cumin, Paprika, Salt and Crushed Red Pepper Flakes in a large slow cooker.
Turn it on low and let it all cook for 4 hours. Open the lid and shred the chicken, then let it cook for another 4 hours.
Toast the Steak Rolls and split each slice of Sharp Cheddar Cheese in half. Lay two halves of cheese along both the top and bottom of each roll, then fill each roll to the brim with the chicken mixture.
Serve and enjoy!