Description
Slow Cooker Italian Chicken Sandwiches feature tender, juicy chicken thighs cooked low and slow with Italian seasonings, pepperoncini, and giardiniera for a flavorful bite. Served on toasted hoagie buns with melted provolone cheese, these sandwiches make a perfect hearty and satisfying meal with minimal effort.
Ingredients
Scale
Chicken and Slow Cooker Base
- 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
- Extra chopped giardiniera (mild)
- Pepperoncini slices
Instructions
- Season the Chicken: Season both sides of the chicken thighs evenly with kosher salt and freshly ground black pepper to enhance flavor before cooking.
- Browning the Chicken and Onions: Heat the olive oil in a dutch oven or large deep skillet over medium-high heat until hot. Add the chicken thighs and cook undisturbed for 4 to 5 minutes until golden brown and the fat begins to render. Nestle the sliced onions between the chicken pieces and cook, stirring occasionally, to absorb some fat. Flip the chicken to brown the other side for another 4 to 5 minutes. Transfer the browned chicken and onions into the slow cooker. (Note: browning is optional but adds deeper flavor.)
- Slow Cook the Chicken: Sprinkle Italian seasoning, garlic powder, and onion powder evenly over the chicken and onions in the slow cooker. Add the chicken broth, pepperoncini slices, pepperoncini brine, and drained giardiniera. Gently stir to combine. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the chicken is very tender.
- Shred the Chicken: Using tongs or a slotted spoon, transfer the chicken to a sheet pan and shred it finely with two forks. Return the shredded chicken along with juices back into the slow cooker and stir gently. Keep warm on the slow cooker’s warm setting until ready to assemble sandwiches.
- Prepare the Hoagie Buns: Preheat the oven to 375°F (190°C). Split the hoagie buns open and place them on a baking sheet. Toast in the oven for about 5 minutes until the edges are slightly golden and the buns are warm and crisp.
- Assemble the Sandwiches: Place a slice of provolone cheese on the bottom half of each toasted bun. Spoon the hot shredded chicken mixture over the cheese so it melts slightly. Top the sandwiches with extra pepperoncini slices and giardiniera. Close and serve immediately for best enjoyment.
Notes
- For a gluten-free version, substitute the hoagie buns with your favorite gluten-free buns.
- To make dairy-free, omit the provolone cheese or use vegan cheese slices.
- Browning the chicken and onions before slow cooking adds extra flavor but is optional.
- Adjust pepperoncini quantity to your preferred level of tangy heat.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 sandwich
- Calories: 420
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg
