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
  • 2 pounds boneless skinless chicken breasts, cut into strips
  • 1 large red onion, sliced
  • 3 bell peppers (orange, yellow and red, cut into strips (or a bag or frozen colored pepper strips)
  • 1/2 teaspoon black pepper
  • 2 tsp. minced garlic
  • 6 slices of provolone cheese
  • Crusty French sandwich bread, toasted
  1. Mix corn starch into chicken broth.
  2. Place all ingredients EXCEPT for cheese in the slow cooker.
  3. Cook on “low” setting for 6 hours, or until chicken is cooked through and peppers are soft.
  4. Lay cheese over mixture.
  5. Cook on “low” for additional 10 minutes or until cheese is melted.
  6. Serve on a fresh, hot roll.

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 directions above.