Description
These Slow Cooker Italian Chicken Sandwiches are tender, flavorful, and perfect for an easy weeknight meal. Boneless chicken thighs slow-cooked with Italian seasonings, pepperoncini, giardiniera, and a splash of chicken broth create a juicy, zesty filling. Served on toasted hoagie buns with melted provolone cheese and extra toppings, they deliver a delicious Italian-inspired sandwich experience with minimal effort.
Ingredients
Scale
Chicken and Sauce
- 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
- Chopped giardiniera (additional, mild is best)
- Pepperoncini slices (additional)
Instructions
- Season the chicken: Sprinkle kosher salt and freshly ground black pepper evenly on both sides of the chicken thighs to ensure they are well seasoned.
- Brown the chicken and onions: Heat the olive oil in a Dutch oven or large deep skillet over medium-high heat. Once hot, add the chicken and cook undisturbed for 4 to 5 minutes until golden brown and the fat starts to render, ensuring the thighs easily release from the pan. Nestle the sliced onions between the chicken thighs and stir them gently to absorb some of the chicken fat. Flip the chicken and cook for another 4 to 5 minutes until browned on the other side. Then transfer the browned chicken and onions to the slow cooker.
- Slow cook the chicken: Sprinkle Italian seasoning, garlic powder, and onion powder over the chicken and onions in the slow cooker. Pour in the chicken broth, pepperoncini slices, their brine, and drained giardiniera. Stir gently with a wooden spoon to combine. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Shred the chicken: Use tongs or a slotted spoon to transfer the chicken to a sheet pan. Shred the meat with two forks, then return the shredded chicken and all the cooking juices to the slow cooker. Stir gently and switch the slow cooker to the warm setting to keep everything hot.
- Assemble the sandwiches: Preheat the oven to 375°F (190°C). Split the hoagie buns and place them cut side up on a baking sheet. Toast in the oven for 5 minutes until slightly golden on the edges. Place a slice of provolone cheese on the bottom half of each bun so it melts with the heat and hot chicken. Fill with the shredded chicken mixture, then top with extra pepperoncini slices and chopped giardiniera as desired. Serve immediately and enjoy!
Notes
- To keep this recipe gluten-free, simply use gluten-free buns instead of regular hoagie buns.
- For a dairy-free version, omit the provolone cheese or substitute with your favorite vegan cheese slices.
- Browning the chicken and onions before slow cooking adds extra flavor but can be skipped for an even easier preparation.
- Use mild giardiniera for a balanced flavor; adjust pepperoncini amount to your heat preference.
Nutrition
- Serving Size: 1 sandwich
- Calories: 410
- Sugar: 3g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 95mg
