Slow Cooker Italian Chicken Sandwiches
Weeknight dinners just got a whole lot better with these Slow Cooker Italian Chicken Sandwiches. Bursting with bold, savory flavors and a kick of spice, they’re the ultimate comfort food. Perfect for game days or laid-back family meals!
Tender chicken thighs slow-cooked to perfection with tangy pepperoncini, aromatic spices, and vibrant giardiniera create a filling that’s irresistibly juicy. Toasted hoagie buns, melted provolone, and your favorite toppings bring it all together for a sandwich you’ll crave again and again.
Whether you’re entertaining guests or enjoying a quiet evening, this recipe delivers mouthwatering results with minimal effort. Get ready to savor every bite of these flavorful, crowd-pleasing sandwiches!
Slow Cooker Italian Chicken Sandwiches: Ingredients That Make the Magic
Chicken Thighs – The heart of this dish, delivering tender, juicy bites that soak up all the rich, savory flavors during slow cooking.
Yellow Onion – Adds a hint of sweetness and depth, blending beautifully with the bold spices and tangy accompaniments.
Pepperoncini Slices & Brine – Bring a zesty kick and tangy vibrance, infusing the chicken with irresistible spice and flavor.
Giardiniera – A medley of pickled vegetables that provides crunch, color, and a punch of briny goodness in every bite.
Provolone Cheese – Melts perfectly atop the toasted buns, adding creamy, buttery richness to complement the savory filling.
Hoagie Buns – The foundation of this sandwich, offering a soft, toasted vessel to cradle the flavorful, saucy chicken.
Recipe Tips
- Prep Ingredients Ahead: To save time, chop the onions and measure out spices the night before. Draining and rinsing the giardiniera in advance ensures it doesn’t overpower the dish, allowing the flavors to meld beautifully in the slow cooker.
- Toast for Texture: Toasting the hoagie buns enhances their flavor and prevents them from getting soggy under the juicy chicken. For an added layer of indulgence, brush the buns lightly with garlic butter before toasting.
- Shred Chicken Strategically: Use two forks to shred the chicken directly on a sheet pan to make the process less messy. Once shredded, return it to the slow cooker for at least 10 minutes to soak up all the delicious juices and spices.
What to Serve with Slow Cooker Italian Chicken Sandwiches
- Crispy Garlic Parmesan Fries: Serve these sandwiches alongside crispy fries tossed in garlic and Parmesan. Their golden crunch perfectly contrasts the tender chicken and gooey cheese.
- Italian Chopped Salad: A fresh salad with romaine, tomatoes, cucumbers, olives, and a zesty vinaigrette balances the richness of the sandwiches and adds a refreshing, tangy note.
- Roasted Veggie Platter: Complement the savory sandwiches with an assortment of roasted vegetables like zucchini, bell peppers, and cherry tomatoes, lightly seasoned with olive oil and Italian herbs.
FAQ
1. Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used, but thighs provide more moisture and tenderness, which are ideal for slow cooking.
2. Can this recipe be made in advance?
Absolutely! Prepare the chicken filling up to a day ahead, store it in an airtight container, and reheat in the slow cooker or stovetop before assembling the sandwiches.
3. What’s the best way to make this dish gluten-free?
Simply swap the hoagie buns for your favorite gluten-free bread or buns. Ensure the giardiniera and other ingredients are also labeled gluten-free.
4. How can I make it spicier?
Add crushed red pepper flakes or use hot giardiniera instead of mild. For an extra kick, drizzle a bit of your favorite hot sauce over the shredded chicken before serving.
Slow Cooker Italian Chicken Sandwiches
Ingredients
- Prepare the Chicken and Onions: Season the chicken thighs on both sides with kosher salt and freshly ground black pepper. Heat the olive oil in a large braiser Dutch oven, or deep skillet over medium-high heat. Once the oil is hot, add the chicken thighs, cooking undisturbed for 4-5 minutes until they achieve a golden-brown crust and release naturally from the pan. Add the sliced onions, nestling them between the chicken pieces, and stir gently to absorb the rendered chicken fat. Flip the chicken thighs and cook for an additional 4-5 minutes until both sides are golden. Transfer the chicken and onions to the slow cooker.
- Add Seasonings and Liquids: Sprinkle the Italian seasoning garlic powder, and onion powder over the chicken and onions. Pour in the chicken broth, followed by the pepperoncini slices, brine, and drained giardiniera. Stir the mixture gently to combine. Cover the slow cooker and set it to low heat for 6-8 hours or high heat for 3-4 hours.
- Shred the Chicken: Once the cooking time is complete remove the chicken with a slotted spoon or tongs and place it on a sheet pan. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken and any accumulated juices back into the slow cooker, stirring gently to combine. Set the slow cooker to the warm setting.
- Toast the Buns: Preheat your oven to 375°F 190°C. Slice the hoagie buns and arrange them on a baking sheet. Toast in the oven for 5 minutes until the edges are slightly golden.
- Assemble the Sandwiches: Place a slice of provolone cheese on the bottom half of each bun. Top with the warm shredded chicken mixture allowing the heat to melt the cheese slightly. Garnish with additional giardiniera and pepperoncini slices as desired. Serve immediately and enjoy.
Notes
For a dairy-free version, simply omit the provolone cheese or substitute with your preferred vegan cheese alternative.
