After a week of cookies, it’s time I brought you an easy, savory, crowd-pleasing dinner that doubles as the perfect game day recipe. My husband Tony’s a big fan of a Chicago-style beef sandwich, which has thinly shaved, seasoned beef topped with hot giardiniera and drizzle of the beef au jus. Abra’s fiancé, Len, makes a similar chicken version every week in the slow cooker and calls it “chicken slop.” I’ve fondly named him Mr. Slops after learning about his recipe, and it actually inspired these delicious sandwiches.
These slow cooker Italian chicken sandwiches are seasoned with a few simple spices and slow cooked until the chicken is juicy. You’ll add a little brine from jars of the giardinera and pepperoncini, which gives the chicken a kick of delicious heat and helps to tenderize it. Top it all on a toasty hoagie bun with melty provolone cheese and omg it’s love at first bite.
Make a big batch for football Sunday, or enjoy a fun, hands-off weeknight dinner with the family!
Ingredients in these slow cooker Italian chicken sandwiches
You’ll need really simple ingredients to make these flavorful Italian chicken sandwiches:
- Chicken: I like to use boneless skinless chicken thighs because they end up a lot juicier when slow cooked.
- Olive oil: you’ll want to brown the chicken in a little olive oil before adding it to your slow cooker.
- Onion: you’ll also cook down some onion in the chicken fat to give it extra flavor.
- Seasonings: we’re using salt, pepper, Italian seasoning, garlic powder, and onion powder to season the chicken.
- Chicken broth: I like to use low-sodium chicken broth so that I can control how much salt is in the recipe. The chicken broth will help the chicken cook in your slow cooker.
- Giardiniera & pepperoncini: you’ll find both of these ingredients near the olives and jarred pickles of your grocery store! The pepperoncini themselves and the brine from the jars will give the chicken flavor and moisture, and will actually help tenderize the chicken. I recommend using mild giardiniera.
- For serving: I like to serve the chicken up on hoagie buns with provolone cheese and extra giardiniera and pepperoncini for a little crunch and spice.
What is giardiniera?
If you’ve never seen this word before, I don’t blame you! It’s an Italian staple that’s famous in Chicago and is used on Italian beef sandwiches here in the city. It’s essentially a jar of pickled vegetables like peppers, cauliflower, and carrots that get jarred in vinegar and olive oil. It can range from mild to very spicy, so I recommend using mild in this recipe if you’re not used to the kick of heat!
Make them gluten-free or dairy-free
- To make gluten-free: simply use your favorite gluten-free buns or rolls!
- To make dairy-free: omit the provolone cheese and add a dairy-free sauce or your favorite dairy-free cheese slices.
Easy Italian chicken sandwiches right in your slow cooker
- Brown the chicken. Season your chicken with salt and pepper, then brown it on both sides in a skillet with a little olive oil. Cook your onions in with the chicken during this step, then transfer both to your crockpot.
- Cook the chicken. Stir in the seasonings, broth, pepperoncini and giardiniera, cover, and cook for 3-4 hours on high or 6-7 hours on low.
- Shred it up. Once the chicken is cooked, remove it with a slotted spoon and shred it with two forks. Add the chicken and juices back to your slow cooker and turn it to warm.
- Assemble & serve. Toast your hoagie buns in the oven, then add your cheese, top with the warm chicken and garnishes, and serve them up!
More ways to serve the chicken
The shredded slow cooker Italian chicken would also be delicious on nachos! Load the chicken up on tortilla chips with your favorite melty cheese and make a big platter for sharing.
Storing & freezing tips
- To store: If you have leftover chicken, simply store it in an airtight bag or container and keep it in the refrigerator for up to 4 days.
- To freeze: allow the chicken to cool completely before transferring it to a freezer-safe bag or airtight glass container. It will stay good in the freezer for up to 3 months. Allow the chicken to thaw in the refrigerator before fully reheating or using it.
- To reheat: for a hands-off option, you can add the leftover chicken to your crock pot and place it on “warm” to warm it back up. Otherwise, you can simply reheat it in the microwave or on the stovetop.
More dinner recipes you’ll love
Get all of my dinner recipes here, and my game day recipes here!
I hope you love these slow cooker Italian chicken sandwiches! If you make them be sure to leave a comment and a rating so I know how you liked them.
The
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Slow Cooker Italian Chicken Sandwiches
Easy slow cooker Italian chicken sandwiches made with simple ingredients and packed with savory, spicy flavors. Grab your favorite jar of giardiniera, a few simple spices, and delicious toppings for a weeknight dinner or game day meal everyone will love!
Ingredients
- 2 pounds boneless skinless chicken thighs
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 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
- Freshly ground black pepper
- 8 ounces pepperoncini slices, plus ⅓ cup of their brine
- 8 ounces chopped giardiniera (mild is best), drained and rinsed
- For serving:
- 8 hoagie buns
- Provolone cheese slices
- Chopped giardiniera (mild is best)
- Pepperoncini slices
Instructions
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Season both sides of the chicken with salt and pepper.
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Warm olive oil in a dutch oven or large deep skillet or braiser and place over medium-high heat. Once the oil is hot, add in the chicken and cook, undisturbed, until golden brown and fat starts to render and the thigh easily releases from the pan when moved, 4 to 5 minutes. Immediately nestle the onions in between the chicken thighs and cook, stirring as best as you can so they soak up some of the chicken fat. Once chicken is brown on one side, turn the chicken over and cook until golden brown on the other side, 4 to 5 minutes. Transfer the chicken and onions to the slow cooker.
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Sprinkle the seasonings all over the chicken and onions: italian seasoning, garlic powder and onion powder. Next add in the chicken broth, pepperoncini peppers, ⅓ cup of pepperoncini brine and the drained giardiniera. Gently stir mixture with a wooden spoon. Cover and turn the crockpot to low for 6 to 8 hours or high for 3 to 4 hours. Use a slotted spoon or tongs to transfer the chicken to a sheet pan and shred with two forks. Add the shredded chicken and juices back to the slow cooker and gently stir. Turn the slow cooker to warm.
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Preheat the oven to 375 degrees F. Split the hoagie buns open, place on a baking sheet and toast in the oven for 5 minutes until slightly golden on the edges. Next, add cheese to the bottom of the hoagie (the cheese will melt in the warm bun and with the hot meat mixture on top.), then fill with the shredded chicken and top with pepperoncini and extra giardiniera! Enjoy!
Recipe Notes
To make dairy-free: omit the provolone cheese or use your favorite vegan cheese slices.
Nutrition
Serving: 1sandwich (with toppings)Calories: 509calCarbohydrates: 46.7gProtein: 38gFat: 18.3gSaturated Fat: 7.5gFiber: 3gSugar: 2.8g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
