Slow Cooker Italian Chicken Sandwiches Recipe
Slow Cooker Italian Chicken Sandwiches are a flavorful and easy-to-make meal featuring tender, shredded chicken thighs slow-cooked with Italian seasoning, pepperoncini, and giardiniera. The chicken is first browned to enhance flavor, then slow-cooked until tender. Served on toasted hoagie buns with melted provolone, this recipe delivers a zesty and savory sandwich perfect for a casual family dinner or game day.
- Prep Time: 15 minutes
- Cook Time: 3 to 8 hours (depending on slow cooker setting)
- Total Time: 3 hours 15 minutes to 8 hours 15 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian-American
Ingredients
Chicken and Seasoning
- 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
- Freshly ground black pepper, to taste
- 8 ounces pepperoncini slices
- ⅓ cup pepperoncini brine
- 8 ounces chopped giardiniera (mild, drained and rinsed)
For Serving
- 8 hoagie buns
- Provolone cheese slices
- Additional chopped mild giardiniera
- Additional pepperoncini slices
Instructions
- Season the chicken: Season both sides of the chicken thighs generously with kosher salt and freshly ground black pepper to enhance the flavors.
- Brown the chicken and onions: Heat olive oil in a Dutch oven or large deep skillet over medium-high heat. Once hot, add the chicken and cook without moving for 4 to 5 minutes until golden brown and slightly crisp. Nestle the sliced onions between the chicken pieces and stir occasionally so onions absorb some rendered chicken fat. Flip the chicken and cook the other side for an additional 4 to 5 minutes until golden brown. This step adds depth of flavor but can be skipped for convenience.
- Slow cook the chicken: Transfer the browned chicken and onions to a slow cooker. Sprinkle italian seasoning, garlic powder, and onion powder evenly over the chicken. Pour in chicken broth, pepperoncini slices, ⅓ cup of 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 chicken is tender and shreds easily.
- Shred the chicken: Remove the chicken from the slow cooker using tongs or a slotted spoon and transfer to a sheet pan. Use two forks to shred the meat finely. Return the shredded chicken and accumulated juices back to the slow cooker and stir gently. Keep warm on the ‘warm’ setting until ready to assemble.
- Toast the buns and assemble sandwiches: Preheat your 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 until edges are slightly golden. Add a slice of provolone cheese to the bottom half of each bun; the heat will melt the cheese once the warm chicken is added. Fill each bun with shredded chicken, then top with additional pepperoncini and chopped giardiniera for extra zing. Serve immediately and enjoy!
Notes
- Skipping browning of the chicken and onions is possible for a quicker preparation and still yields delicious results.
- Mild giardiniera is recommended to balance the heat and flavors, but you can adjust based on preference.
- Using low-sodium chicken broth helps control salt levels in the dish.
- Leftover chicken can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- For a dairy-free option, omit the provolone cheese or use a vegan cheese alternative.