If you love easy, flavorful meals that practically make themselves, you are going to fall head over heels for this Slow Cooker Italian Chicken Sandwiches Recipe. Tender chicken thighs slowly cooked to perfection with Italian seasonings, tangy pepperoncini, and mild giardiniera, all piled high on a toasted hoagie bun with melty provolone cheese. It is a comforting, zesty sandwich bursting with layers of taste and texture that feels like a warm hug for your taste buds. Plus, the slow cooker does the heavy lifting so you can focus on savoring each delicious bite.

Ingredients You’ll Need

A white round pot filled with about twelve pieces of cooked chicken thighs, browned and seasoned with black pepper. Underneath and around the chicken pieces are soft cooked onion slices with a light golden color. The chicken and onions rest on the bottom of the pot, which has some browned spots from cooking. The pot is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Simple ingredients with big personality make this sandwich stand out. Each one plays a key role, whether it adds rich juiciness, tangy brightness, or that perfect cheesy finish.

2 pounds boneless skinless chicken thighs: These keep the meat tender and juicy throughout the slow cook.
1 teaspoon kosher salt: Essential for seasoning and enhancing all the flavors in the chicken.
Freshly ground black pepper: A little kick that brightens every bite.
2 tablespoons extra-virgin olive oil: Adds richness and helps brown the chicken beautifully.
½ medium yellow onion, sliced: Sweetness that softens and melds perfectly with the chicken.
1 ½ cups low-sodium chicken broth: Keeps the slow cooker moist and infuses flavor.
1 tablespoon italian seasoning: The herbaceous backbone that defines the dish.
1 teaspoon garlic powder: For a comforting, savory touch.
1 teaspoon onion powder: Deepens the onion flavor throughout without extra chopping.
8 ounces pepperoncini slices plus ⅓ cup brine: Brings vibrant tang and subtle heat, balancing richness.
8 ounces chopped giardiniera (mild, drained and rinsed): Adds bright, crunchy bursts of pickled veggies for texture and zing.
8 hoagie buns: Sturdy yet soft vessels to hold all that wonderful chicken.
Provolone cheese slices: Melts perfectly over warm chicken for a gooey finish.

How to Make Slow Cooker Italian Chicken Sandwiches Recipe

Step 1: Season and Brown the Chicken

Start by seasoning both sides of your chicken thighs with kosher salt and freshly ground black pepper. Heating extra-virgin olive oil in a large skillet over medium-high heat, add the chicken and brown it for 4 to 5 minutes per side until golden and the edges release easily from the pan. Nestle the onion slices among the chicken to soak up those savory juices as everything cooks. Browning isn’t mandatory but it layers in extra flavor that makes each bite taste even better!

Step 2: Transfer to Slow Cooker and Add Seasonings

Once browned, move the chicken and onions straight into your slow cooker. Sprinkle italian seasoning, garlic powder, and onion powder evenly over the top to build that classic Italian flavor profile. Then pour in the chicken broth, along with those tangy pepperoncini slices and their brine, plus the rinsed giardiniera. Give everything a gentle stir to combine all those delicious components.

Step 3: Slow Cook to Tender Perfection

Cover your slow cooker and set it to low for 6 to 8 hours or high for 3 to 4 hours. The chicken will slowly soak up all the wonderful flavors, tenderizing until it’s fall-apart soft. Once cooked, transfer the chicken to a sheet pan and shred it with two forks. Return the shredded meat and the flavorful juices back to the slow cooker and stir gently. Keep it warm until ready to assemble your sandwiches.

Step 4: Assemble and Toast the Sandwiches

Preheat your oven to 375 degrees Fahrenheit. Slice open the hoagie buns and lay them out on a baking sheet to toast for 5 minutes until slightly golden on the edges. Lay a slice of provolone on the bottom half of each bun so it melts into the warm bread and chicken. Pile on the shredded chicken, then top generously with pepperoncini slices and extra giardiniera for that perfect blend of creamy, tangy, and crunchy textures. Ready to enjoy!

How to Serve Slow Cooker Italian Chicken Sandwiches Recipe

The image shows a close-up of four sandwiches placed on a dark patterned metal tray. Each sandwich features a soft, light golden-brown sub roll sliced lengthwise. Inside the sandwich, there are layers of shredded meat mixed with bright orange and light green pickled vegetables scattered throughout. The bottom layer of the sandwich has melted white cheese that peeks out slightly from under the filling. The background is a white marbled surface, and some bits of the filling have fallen onto the tray. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Feel free to dress up your sandwiches with some fresh additions like thinly sliced red onions, fresh basil leaves, or even a drizzle of balsamic glaze. These add a lovely freshness and slight acidity that brighten the rich, savory chicken for an even more satisfying bite.

Side Dishes

This Slow Cooker Italian Chicken Sandwiches Recipe pairs beautifully with simple sides like crispy roasted potatoes, a crisp green salad, or even classic kettle-cooked chips. Each complements the hearty sandwich by adding crunch or lightness to balance every meal.

Creative Ways to Present

Want to switch things up? Try piling your shredded chicken onto crostini for an easy appetizer, or use hearty ciabatta rolls instead of hoagies. You can even turn the shredded chicken mixture into a warm dip by mixing in some cream cheese and baking until bubbly for a party crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

Leftover shredded Italian chicken keeps wonderfully in an airtight container in the refrigerator for 3 to 4 days. Keeping the juices included helps maintain moistness and flavor. Keep your buns separate until serving to avoid sogginess.

Freezing

You can freeze the cooked shredded chicken mixture for up to 3 months. Place it in a freezer-safe container or bag with the flavorful juices to preserve taste and texture. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave.

Reheating

Reheat the chicken mixture slowly to keep it juicy and tender—either on low heat on the stove with a splash of broth or in the microwave covered to prevent drying out. Toast fresh buns and add new slices of provolone for best results.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts will work but be cautious of cooking time, as they tend to dry out faster than thighs. Keep an eye on the slow cooker and consider shortening the cook time slightly for best tenderness.

Do I have to brown the chicken before slow cooking?

Not at all. Browning adds extra flavor and color but skipping it is perfectly fine for convenience. The slow cooker will still produce tender, flavorful chicken without this step.

What if I can’t find giardiniera?

Giardiniera lends a unique pickled crunch, but if unavailable, chopped pepperoncini or banana peppers can work as substitutes. Just make sure to rinse and drain to avoid overpowering vinegar taste.

Can I make this recipe in an Instant Pot?

Yes! Use the sauté function to brown chicken if desired, then cook on high pressure for about 15 minutes followed by a quick release. It’s a quicker method but equally delicious.

How do I make the sandwiches less spicy?

Use mild giardiniera and reduce the amount of pepperoncini or their brine to tone down the heat while keeping the bright tanginess intact.

Final Thoughts

This Slow Cooker Italian Chicken Sandwiches Recipe is a celebration of easy cooking and fantastic flavor all in one. There is something so satisfying about sinking your teeth into a juicy, tender chicken sandwich layered with tangy peppers and melting cheese, especially when it virtually takes care of itself in the slow cooker. I can’t wait for you to try it and make it a new favorite in your mealtime rotation!

Slow Cooker Italian Chicken Sandwiches Recipe