Crock Pot Chicken Philly Cheesesteaks: A Mouthful in More Than One Way

In the real world, I’m a huge fan of girl nights.  In my food world, I am obsessed with my crock pot.  Both of these loves extend from my love of staying in on a Friday night with good company, wine, and some tasty food. The stars aligned this weekend when the boyfriends were away and Amanda was crock-potting.  I learned a new recipe, can skip straight to the experimental cooking stage, had some wine, ate a messy sandwich, and had some quality BFF time.

The sandwich:  a pulled chicken version of a Philly Cheesesteak.  It’s as messy, juicy, and delicious as it sounds.  We used sliced bread, cheddar cheese, and Sriracha for our sandwiches last Friday.  With onions and peppers already mixed in, I was a satisfied lady at the end of the evening.

Any tweaks?  Maybe a few more veggies, but unnecessary if you’re looking for the protein-rich, solid chicken sandwich; jalapenos on the sandwich; a hard roll to suck up more of the juices.  Overall, the basic recipe is a simple, perfect start–delicious in its own right and open to any personal additions.

Ingredients:

• 1 package of chicken (4 breasts/thighs)
• 2 bell peppers, sliced
• 1 onion, sliced
• 3 tbsp Worcestershire sauce
• 2 tbsp steak seasoning
• 2 tbsp butter
• 1/4 c Italian dressing
• 1/4 c Texas Pete Hot Sauce

*Cook in the crock pot 8-10 hours on low.  Toast bread, add some melted cheese, and eat!