Freezer to Slow Cooker Chicken Philly Cheesesteak

Freezer to Slow Cooker Chicken Philly Cheesesteak

You can cook this dinner to serve immediately or you can freeze a batch and cook later.  You can use as much or as little of the sauce as you would like, depending on how soggy you like your roll. I also like to serve it on the side and use it as a dip. Best served with homemade sweet potato fries!


  • 3 tablespoons corn starch
  • 1 cup chicken broth
  • 1 tsp. paprika
  • 1/2 tsp. black pepper
  • 1 tsp. salt
  • 1 tsp. garlic powder
  • 1/2 tsp thyme
  • 1/4 tsp cayenne (optional for some kick)
  • 2 pounds boneless skinless chicken breasts
  • 1 large red onion, sliced
  • 3 bell peppers (orange, yellow and red, cut into strips (or a bag or frozen colored pepper strips)
  • 6 slices of provolone cheese
  • Crusty French sandwich bread, toasted
  1. Mix corn starch into chicken broth.
  2. Mix paprika through cayenne pepper in a small bowl.
  3. Place the onions, peppers, and chicken in the slow cooker and top with the spice blend.  Stir to get the spices evenly distributed.
  4. Cook on “low” setting for 6 hours, or until chicken is cooked through and peppers are soft.
  5. Remove the chicken and slice and return to the slow cooker.
  6. Lay the cheese over the chicken and vegetables.
  7. Cook on “low” for additional 10 minutes or until cheese is melted.
  8. Serve on a fresh, hot roll. (remember to toast or broil your bread to get it extra crunchy)

Directions for Freezer and Slow Cooker

  1. Label a gallon-sized plastic freezer bag with the name of the recipe, cooking instructions, and use-by date.
  2. Add all ingredients to a freezer bag, except cheese and bread. (You can add broth and cornstarch.)
  3. Remove as much air as possible, seal, and freeze for up to three months.
  4. When ready to cook, following the directions above.