Description
Slow Cooker Spicy Italian Chicken Sandwiches are flavorful, tender shredded chicken cooked slowly with Italian seasonings, pepperoncini, and broth. Served on toasted rolls with melted provolone cheese, these sandwiches are perfect for busy nights, game days, or casual family meals, offering a hearty meal with a spicy kick.
Ingredients
Chicken and Seasonings
- 2 pounds boneless, skinless chicken breasts
- 1 packet Italian dressing seasoning mix (about 0.7 ounces)
- 1 teaspoon Italian seasoning
- 1 teaspoon crushed red pepper flakes, or to taste
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
Vegetables and Liquids
- 1 cup chicken broth
- 1/2 cup sliced pepperoncini peppers
- 1/4 cup pepperoncini juice
- 1 small yellow onion, thinly sliced
- 3 cloves garlic, minced
Additional Ingredients
- 1 tablespoon olive oil (optional)
- 6 sandwich rolls or hoagie buns
- 6 slices provolone cheese
- Extra pepperoncini peppers for serving (optional)
- Butter for toasting the rolls (optional)
Instructions
- Prepare the slow cooker: Place the chicken breasts at the bottom of the slow cooker. Add the thinly sliced onion, minced garlic, and sliced pepperoncini peppers on top.
- Season the chicken: Sprinkle the Italian dressing seasoning mix, Italian seasoning, crushed red pepper flakes, smoked paprika, and black pepper evenly over the chicken and other ingredients.
- Add the liquid: Pour the chicken broth and pepperoncini juice over the mixture. Drizzle with olive oil if using for added richness.
- Slow cook: Cover and cook on LOW for 5–6 hours or on HIGH for 3–4 hours until the chicken is cooked through and tender, reaching an internal temperature of 165°F (74°C).
- Shred the chicken: Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker and mix it with the cooking juices. Let it soak for an additional 10–15 minutes to enhance flavor.
- Toast the rolls: Cut the sandwich rolls in half and butter them if desired. Toast them in a skillet or under a broiler until lightly golden and crisp to prevent sogginess.
- Assemble the sandwiches: Divide the shredded spicy Italian chicken among the toasted rolls. Top each portion with a slice of provolone cheese.
- Melt the cheese: Place the assembled sandwiches under the broiler for 1–2 minutes, watching closely until the cheese melts and bubbles slightly.
- Serve: Add extra pepperoncini peppers if desired and serve the sandwiches warm alongside your preferred sides.
Notes
- Adjust the heat by modifying the amount of crushed red pepper flakes to suit your spice preference.
- Use hoagie rolls, ciabatta, French rolls, or other sturdy sandwich buns for best results.
- For cheese variations, mozzarella, pepper jack, or mild provolone all work well.
- To avoid soggy sandwiches, toast the rolls before filling and drain the chicken with a slotted spoon.
- Prepare the chicken a day in advance and refrigerate with some cooking juices for enhanced flavor when reheated.
- Store leftover shredded chicken in an airtight container in the refrigerator for 3–4 days or freeze up to 3 months.
- Serve with sides like roasted potatoes, green salad, coleslaw, potato chips, or crispy French fries for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 5–6 hours on LOW or 3–4 hours on HIGH
- Category: Main Course, Dinner, Sandwiches
- Method: Slow Cooking
- Cuisine: Italian-American
