Description
These Slow Cooker Italian Chicken Sandwiches feature tender, flavorful shredded chicken cooked low and slow with Italian seasonings, pepperoncini, giardiniera, and a savory broth. Perfectly toasted hoagie buns and melted provolone cheese complete this easy, delicious meal that’s great for casual dinners or game day gatherings.
Ingredients
Chicken and Slow Cooker Mixture
- 2 pounds boneless skinless chicken thighs
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 2 tablespoons extra-virgin olive oil
- ½ medium yellow onion, sliced
- 1 ½ cups low-sodium chicken broth
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 8 ounces pepperoncini slices
- ⅓ cup pepperoncini brine
- 8 ounces chopped giardiniera (mild, drained and rinsed)
For Serving
- 8 hoagie buns
- Provolone cheese slices
- Chopped giardiniera (mild, for topping)
- Pepperoncini slices (for topping)
Instructions
- Season the Chicken: Season both sides of the chicken thighs with kosher salt and freshly ground black pepper to taste, ensuring even seasoning.
- Brown the Chicken and Onions: Heat the olive oil in a Dutch oven or large deep skillet over medium-high heat. When hot, add the chicken thighs and cook undisturbed until golden brown and fat starts rendering, about 4 to 5 minutes. Nestle the sliced onions between the chicken thighs and stir them so they absorb the chicken fat. Flip the chicken and brown the other side for another 4 to 5 minutes. Transfer the browned chicken and onions to the slow cooker. (Note: Browning is optional but adds extra flavor.)
- Slow Cook the Mixture: Sprinkle Italian seasoning, garlic powder, and onion powder over the chicken and onions in the slow cooker. Add the chicken broth, pepperoncini slices, pepperoncini brine, and drained giardiniera. Stir gently to combine. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the chicken is tender and shreds easily.
- Shred the Chicken: Using tongs or a slotted spoon, transfer the chicken to a sheet pan and shred it with two forks. Return the shredded chicken and accumulated juices back to the slow cooker and stir to combine. Switch the slow cooker to the warm setting to keep the chicken hot.
- Toast the Buns and Assemble Sandwiches: Preheat the oven to 375°F (190°C). Slice the hoagie buns open and place them cut side up on a baking sheet. Toast in the oven for 5 minutes or until the edges are slightly golden. Place provolone cheese slices on the bottom halves immediately after toasting to let the cheese melt with the heat. Fill the buns with the shredded chicken mixture, topping with additional pepperoncini slices and chopped giardiniera as desired. Serve warm and enjoy!
Notes
- Browning the chicken and onions is optional but enhances the flavor through caramelization.
- Use mild giardiniera for balanced heat; adjust amount based on spice preference.
- If short on time, skip the browning step and place the raw chicken and onions directly into the slow cooker.
- Leftover sandwiches keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 3 to 8 hours (depending on slow cooker setting)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian-American
