Slow Cooker Italian Chicken Sandwiches

Chatting in the Kitchen: Why I Love These Sandwiches

There’s this one memory I always get when I toss chicken in the slow cooker—it’s me, late on a rainy Tuesday, in my mismatched socks, realizing I’d forgotten to plan dinner (again). Out came the trusty slow cooker. I just kind of threw some things in, hoping for magic, and let me tell you, that’s the first time these Italian Chicken Sandwiches came to be. They’re a bit of a lazy miracle, if you ask me. My daughter claims they’re the reason her friends want to stay for dinner, which is both flattering and slightly intimidating!

Why You’ll Love This Dish (Or at Least Tolerate It!)

I make this when I’m juggling about three too many things (who isn’t?), or just want something comforting but can’t be fussed with actually standing at the stove all day. My family goes wild for it, even my picky eater, who usually stages a protest whenever anything green is visible—except, oddly, with these sandwiches. Minimal ingredients, zero pretense, and it just kind of tastes even better the next day, if that ever happens. Although, confession: sometimes I get overzealous and shred the chicken too much so it’s practically confetti—but no one ever complains.

What You’ll Need (And What You Could Get Away With)

• 3-4 boneless, skinless chicken breasts – though I swap thighs in when I feel like living on the wild side; they’re juicier anyway.
• 1 (16oz) jar of Italian dressing – My grandmother swore by Good Seasons, but honestly the store brand is fine. I once even used a vinaigrette I found at the back of the fridge—worked a treat.
• 1 packet dry Italian dressing mix – Adds a punch, but don’t panic if you can’t find it; I’ve skipped it before, just add a pinch more salt and garlic.
• 1 red bell pepper, sliced (optional) – Substitute with roasted peppers from a jar if you’re not in the mood to chop.
• 1/2 onion, sliced – I’ve made it with scallions before. They’re… fine, but onion is better.
• 2-3 cloves garlic, minced – I sometimes get lazy and squeeze that prepared stuff (don’t judge).
• Sliced provolone or mozzarella cheese – Use cheddar if that’s what’s left after sandwich night.
• 8 sturdy sandwich rolls or hoagie buns – Any bread works; I once used hamburger buns in a pinch.

How I Actually Make These Sandwiches

1. Place the chicken breasts in your slow cooker. Mine squeaks when you open it—don’t worry about it, it still works.
2. Pour the whole jar of Italian dressing right over the chicken, followed by that packet of dry mix. Scatter in your bell pepper and onion (or not, it’s your life!). Add the garlic too.
3. Give everything a gentle stir. Honestly, I don’t always, and it’s still great. I set it to low for 6-7 hours, but you can go 4 hours on high if you’re in a last-minute panic.
4. About halfway through, I sometimes have a peek—usually for no reason. No shame in it, but it’s not really necessary.
5. Once the chicken is done (fork-tender and falls apart if you poke it), shred it up right in the pot. This is where I taste-test—someone’s got to do quality control.
6. Stir the shredded chicken around so it soaks up all the juices. Let it chill on warm for 15-30 min if you have time (flavors get super duper happy together).
7. Spoon onto toasted rolls, pile on a slice of cheese (or two; go wild), and let it melt a bit. Ma always piled in extra peppers here.

Notes From Upstairs (a.k.a The Land of Oops)

• The chicken looks funny before it shreds—don’t worry! It’s supposed to.
• If it tastes too tangy, just mix in a glug of cream cheese or a spoonful of mayo. I stumbled into that one accidentally.
• Sometimes the slow cooker keeps things too wet; I just let it simmer with the lid off for 20 minutes. Problem (mostly) solved.

The Wacky (or Not So Wacky) Variations I’ve Tried

• I once swapped out Italian for Greek vinaigrette and tossed in kalamata olives—kids didn’t love that. I’d maybe, maybe try a BBQ twist with smoky sauce and jack cheese next time.
• Spicy mood? Add red pepper flakes or some pickled jalapeños to the slow cooker.
• I tried serving it over pasta instead of bread once. Not bad, but, you know, a sandwich is less fussy.

The Gear I Use (But You Don’t Have to)

• Slow Cooker (obviously), but don’t stress if you don’t have one. I used to do this in a Dutch oven in the oven at 300°F for about 2 hours and it was basically the same.
• A couple of forks for shredding (or your hands, if you’re feeling rustic—I won’t tell anyone).
• Tongs for serving, unless you’re a plate-to-mouth type, in which case, live your best life.

Storing Leftovers… If You Manage to Have Any

Honestly, in my house it never lasts more than a day—sometimes less. But, if you do manage wild self-control, shove the leftovers in an airtight container and pop in the fridge. Good for up to 3 days. Sometimes I eat it cold the next morning, standing at the counter. Not classy, but it’s tasty.

How I Like to Serve These (And My Family’s Quirks)

I love giving everyone a little dish of giardiniera or banana peppers on the side—tangy crunch is ace with the creamy, savory chicken. My sister claims potato chips on the sandwich itself are the best thing since sliced bread, but I think that’s purely for dramatic crunch. If I’m feeling fancy, I’ll roast some green beans or just throw a bag of salad on the table and call it dinner.

If I Had to Boil It Down: My Hard-Earned Pro Tips

• I once tried to shortcut the cook time—just don’t. Chicken was tough, and the mood was tense. Low and slow is worth the wait.
• Toasting the rolls can seem like overkill, but they really do soak up more juice and hold up better. I’ve skipped it and ended up with soggy hand-mops. Live and learn.
• If you’re tempted to double the recipe for a crowd, just keep in mind the slow cooker takes wayyy longer to come up to temp when it’s crammed full. Actually, best to use two slow cookers if you’re making a ton (I mean, who has two, but just sayin’).

Real-Life FAQ (Some of These Made Me Laugh)

• Can I make this with frozen chicken?
  Yeah, actually. I’ve done it, though it takes longer. Just add about an hour, and, keep an eye on the liquid so it doesn’t go dry (it almost never does, but you know, Murphy’s Law).
• How spicy is it?
  Not really spicy unless you make it so. If you want a kick, do what my cousin does and sneak in a glug of hot sauce right before serving. But otherwise it’s pretty gentle—my grandma could handle it, and she thought black pepper was wild.
• Can I use chicken thighs instead of breasts?
  Oh for sure. Honestly, I think thighs are better. They taste better, stay moist, and sometimes I grab whatever’s on sale… don’t tell the recipe police.
• Is this freezer friendly?
  Yup. Toss it in a baggie, lay it flat, and freeze away. Reheats in a snap, too. But, I rarely have enough left to bother. Maybe you have more self-control than me?
• What if I don’t have Italian dressing?
  No sweat. Mix up a quick vinaigrette, or even combine olive oil, vinegar, some herbs and garlic powder. Once I used leftover salad dressing and lived to tell the tale (surprisingly tasty, too).

By the way, if you ever find yourself adding a little extra cheese “by accident,” you’re in good company. Hey, thanks for hanging out with me in the kitchen! Let me know what unexpected twists you throw into your sandwich – I really do want to know, especially if you’ve got a trick for making less mess (I still spill something, every single time…)

★★★★★ 4.80 from 26 ratings

Slow Cooker Italian Chicken Sandwiches

yield: 6 servings

prep: 10 mins

cook: 20 mins

total: 50 mins

Tender shredded chicken slow-cooked with Italian seasoning, pepperoncini, and bell peppers, served on toasted sandwich rolls for a flavorful and easy dinner.

🖨️ Print Pin Recipe

Ingredients

• 2 lbs boneless skinless chicken breasts
• 1 packet Italian dressing seasoning mix (about 1 oz)
• 1 cup chicken broth
• 1/2 cup sliced pepperoncini peppers, drained
• 1/2 cup roasted red bell peppers, sliced
• 1/2 teaspoon garlic powder
• 6 sandwich rolls, split
• 6 slices provolone cheese

Instructions

1. 1
   Place chicken breasts in the slow cooker.
2. 2
   Sprinkle Italian dressing seasoning and garlic powder over the chicken.
3. 3
   Add chicken broth, pepperoncini peppers, and roasted red bell peppers.
4. 4
   Cover and cook on low for 6 hours, or until the chicken is tender and easily shredded.
5. 5
   Shred the chicken with two forks and stir to combine with the juices.
6. 6
   Serve the shredded chicken mixture on toasted sandwich rolls, topped with provolone cheese.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 410cal

Protein: 39 gg

Fat: 10 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 38 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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