Description
These Slow Cooker Italian Chicken Sandwiches are a flavorful and easy-to-make meal, featuring tender chicken thighs cooked low and slow with Italian seasoning, pepperoncini, and giardiniera. Served on toasted hoagie buns with melted provolone cheese and tangy pickled toppings, they make a perfect weeknight dinner or game day treat.
Ingredients
Scale
Chicken and Slow Cooker Mixture
- 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
- 1½ 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 (from the jar)
- 8 ounces chopped giardiniera, drained and rinsed (mild recommended)
For Serving
- 8 hoagie buns
- Provolone cheese slices
- Additional chopped giardiniera (mild)
- Additional pepperoncini slices
Instructions
- Season the chicken: Season both sides of the chicken thighs evenly with kosher salt and freshly ground black pepper to enhance their flavor.
- Brown the chicken: Heat the olive oil in a dutch oven, large deep skillet, or braiser over medium-high heat. Once hot, add the chicken thighs and cook undisturbed until golden brown and fat begins to render, about 4 to 5 minutes. Nestle the sliced onions between the chicken thighs and stir gently so they soak up the chicken fat. Flip the chicken and brown the other side for another 4 to 5 minutes. Transfer the browned chicken and onions to the slow cooker. (Note: Browning is optional but adds extra flavor.)
- Prepare the slow cooker mixture: Sprinkle Italian seasoning, garlic powder, and onion powder evenly over the chicken and onions in the slow cooker. Add the chicken broth, pepperoncini slices, ⅓ cup of the pepperoncini brine, and drained giardiniera. Gently stir with a wooden spoon to combine flavors without shredding the chicken yet.
- Slow cook the chicken: Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the chicken is tender and easily shreds.
- Shred the chicken: Using a slotted spoon or tongs, transfer the chicken to a sheet pan. Shred it with two forks. Return the shredded chicken along with the cooking juices back into the slow cooker and stir gently to mix. Turn the slow cooker to warm to keep the mixture hot while you prepare the buns.
- Toast the buns: Preheat the oven to 375°F (190°C). Split the hoagie buns open and place them cut-side up on a baking sheet. Toast in the oven for about 5 minutes or until slightly golden on the edges.
- Assemble the sandwiches: Place provolone cheese slices on the bottom half of each toasted hoagie bun so they can melt from the heat. Spoon the warm shredded chicken mixture on top of the cheese, then top with additional pepperoncini slices and chopped giardiniera as desired. Cover with the top bun and serve immediately.
Notes
- For extra convenience, you can skip browning the chicken and onions; the slow cooker will still yield tender, flavorful meat.
- Adjust the amount of pepperoncini and giardiniera to control the spice level to your preference.
- This recipe is great for meal prepping; shredded chicken can be stored and used throughout the week.
- Serve with chips or a simple salad for a complete meal.
Nutrition
- Serving Size: 1 sandwich (with toppings)
- Calories: 509 kcal
- Sugar: 2.8 g
- Sodium: 650 mg
- Fat: 18.3 g
- Saturated Fat: 7.5 g
- Unsaturated Fat: 10.0 g
- Trans Fat: 0 g
- Carbohydrates: 46.7 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 100 mg
