Crockpot Italian Subs

Name: Crockpot Italian Subs
Prep time: 5 min
Cook time: 383 min
Total time: 5 min
Yield: 6
Ingredients: 1-2 lbs Boneless Skinless Chicken Thighs; 0.7 ounce packet Italian Dressing Seasoning Mix; 1 cup Italian Dressing; ½ cup Pepperoncini Juice; 5-10 Whole Pepperoncini Peppers; 6 Hoagie Buns or Sub Rolls; ½ cup Mayonnaise; 12 slices Provolone Cheese; Extra Italian Dressing

5 mins prepServes 6

Hi, I’m Brooke! You have probably seen me on Social Media as Meals and Munchies. I’m a busy stay at home mom who loves sharing easy, family-friendly meals that come together fast—because let’s be honest, we don’t always have time for complicated. Whether you’re chasing toddlers, working from home, or just trying to get dinner on the table after work without a fuss, you’re in the right place. Meals and Munchies is where I share real-life recipes that are quick, comforting, and made with ingredients you probably already have in your kitchen. Easy recipes for every day life- let’s get cooking!Slow cooker meals are my secret weapon for stress-free days. These set-it-and-forget-it recipes are perfect for busy every day life. Simply toss in the ingredients into your slow cooker, and dinner’s done by the time the day winds down. They’re comforting, flavorful, and made to fit real-life schedules.These Crockpot Italian Subs are an easy five-minute prep dinner made with tender shredded chicken slow cooked in Italian dressing, pepperoncini juice, and savory seasonings. Loaded onto toasted hoagie buns with melted provolone cheese and an extra drizzle of Italian dressing, these cheesy Italian chicken sandwiches are packed with flavor and perfect for busy weeknights, meal prep, or feeding a crowd.

6 servings

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Instructions


0 Place the chicken thighs in the bottom of a slow cooker.
1 Sprinkle the Italian dressing seasoning packet evenly over the chicken.
2 Pour the Italian dressing and pepperoncini juice over the top, then add the whole pepperoncini peppers.
3 Cover and cook on LOW for 4–6 hours, or until the chicken is tender and easily shreds with a fork.
4 Using two forks, shred the chicken directly in the slow cooker and stir it into the juices.
5 Lay 6 slices of provolone cheese over the shredded chicken mixture. Cover the slow cooker again and let the cheese melt for about 15–20 minutes.
6 Preheat your oven broiler to HIGH.
7 Spread mayonnaise on the inside of each hoagie bun.
8 Pile the cheesy shredded chicken onto the buns and top each sandwich with another slice of provolone cheese.
9 Place the sandwiches open-faced on a baking sheet and broil for 1–3 minutes, watching closely, until the cheese is melted and bubbly and the buns are lightly toasted.
10 Drizzle with a little extra Italian dressing if desired and serve immediately.

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Crockpot Italian Subs

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