Slow Cooker Italian Chicken Sandwiches Recipe | Easy & Flavorful

I made these Slow Cooker Italian Chicken Sandwiches Recipe last weekend and let me tell you—they were beyond satisfying. I love how the chicken turns out tender, soaked with tangy and spicy bits, and the bread gets those crisp-edges that make a sandwich truly memorable.

After one bite, I knew this would become one of my go-to recipes, especially when I want something easy but full of flavor. Between the creamy provolone cheese and the kick from giardiniera and pepperoncini, it hits all the right notes.

Just like when I tried making Smoked Paprika Chicken, I realized how simple, slow-cooked dishes can pack a punch of flavor. Trust me, once you try it, you’ll be craving it again.

Ingredients Section

Here are the ingredients I used, along with why they work so well and a few tips I learned:

2 pounds boneless, skinless chicken thighs — they stay juicy in the slow cooker and handle the long cook without drying out.
1 teaspoon kosher salt — for seasoning the chicken properly without overwhelming it.
Freshly ground black pepper — adds bright peppery heat; grinding fresh adds aroma.
2 tablespoons extra-virgin olive oil — used to brown the chicken; this browning adds flavor depth.
½ medium yellow onion, sliced — cooks with the chicken fat so its sweetness blends nicely.
1½ cups low-sodium chicken broth — gives moisture without too much salt; lets the other flavors shine.
1 tablespoon Italian seasoning — herbs like oregano, basil, thyme give classic Italian feel.
1 teaspoon garlic powder — for that savory garlic flavor in every bite.
1 teaspoon onion powder — boosts onion flavor, especially helpful since there’s just one yellow onion.
8 ounces pepperoncini slices, plus ⅓ cup of their brine — add tang and mild heat, and the brine enhances cooking liquid.
8 ounces chopped giardiniera (mild), drained and rinsed — the pickled veggies bring crunch, acidity, and texture.
For serving: 8 hoagie buns — something sturdy to hold the warm chicken and all the toppings.
Provolone cheese slices — melts nicely inside warmed buns on top of chicken mixture.
Extra giardiniera (mild), extra pepperoncini slices — for garnish, extra tang & crunch.

Note: serves 8 sandwiches.

Variations

Here are some ways I’ve thought about changing or tailoring this recipe:

Use gluten-free buns to make this sandwich gluten-friendly. (Ambitious Kitchen mentions this option.)
Go dairy-free by omitting the provolone or substituting a vegan cheese slice.
If you want milder spice, choose mild pepperoncini, use less brine, or rinse the giardiniera more thoroughly.
For more heat, pick spicy giardiniera or add extra pepperoncini slices/or some hot sauce.
Try toasted buns with a little butter or garlic butter for extra flavor. You can also enjoy similar comforting recipes like Pizza Burgers that bring a fun twist to dinner.

Cooking Time

Here’s how long different parts take:

Prep Time: 20 minutes
Cooking Time: 3 hours on high or about 6 to 8 hours on low
Total Time: ~ 3 hours 20 minutes (if using high) or longer if you go with a low slow-cook option.

Equipment you need

Here are the tools I needed and how I used them:

Slow cooker (or crockpot) — to cook chicken low & slow until tender.
Dutch oven or large deep skillet / braiser — to brown the chicken and cook down onions before transferring to the slow cooker.
Slotted spoon or tongs — for removing chicken to shred without too much liquid.
Two forks — to shred the cooked chicken.
Baking sheet + oven (preheating to 375°F) — to toast the buns before assembling.

How to Make Slow Cooker Italian Chicken Sandwiches Recipe?

Here are the step-by-step instructions, broken into three main parts:

Prep & Brown Chicken

I first season both sides of the chicken thighs with salt and pepper. Then I heat olive oil in a skillet or Dutch oven over medium-high heat.

Once the oil is hot, I brown the chicken on one side (4-5 minutes), nestle onions between thighs so they soak up juices, then flip chicken and brown the other side.

Slow Cook & Shred Chicken

After browning, I move chicken and onions into the slow cooker. I sprinkle Italian seasoning, garlic powder, onion powder, then pour in chicken broth. I added pepperoncini (with brine) and drained, rinsed giardiniera.

Then I cover and cook: about 3-4 hours on high, or 6-8 hours on low. When done, I remove chicken, shred with two forks, and put it back in to soak up the juices.

Assemble & Serve Sandwiches

I preheat the oven to 375°F and split the hoagie buns, laying them on a baking sheet to toast about 5 minutes until the edges are golden. I place provolone on bottom halves of buns so the cheese melts from warm bun + hot chicken.

Then I pile on shredded chicken, topped with extra giardiniera and pepperoncini slices. Close the sandwich and serve hot.

Additional Tips for Making this Recipe Better

From my own experience cooking this, here are a few tricks I’ve discovered:

I let the onions cook in chicken fat while browning; it adds so much more flavor than just softening separately.
I always rinse the giardiniera to control the acidity; too much vinegary punch can overpower other flavors.
Toasting the buns well makes a big difference. It prevents sogginess when adding juicy chicken.

How to Serve Slow Cooker Italian Chicken Sandwiches Recipe?

I like to serve them hot right after assembling so the cheese is melty. Garnishing with extra giardiniera and pepperoncini adds color and texture.

Placing each sandwich on parchment or rustic board helps with presentation and catching drips. Pair with sides like chips, a crisp salad, or even roasted veggies to balance out the richness.

Nutritional Information

Here’s what each sandwich (with toppings) gives you approximately:

Calories: 509 kcal per sandwich
Protein: 38 grams
Carbohydrates: 46.7 grams
Fat: 18.3 grams

Make Ahead and Storage

Here are guidelines I follow to store, freeze, and reheat this dish:

Storage

I store leftover shredded chicken (with juices) in an airtight container in the fridge. It stays good for about 4 days. Keeping some of the cooking juices helps maintain moisture.

Freezing

If I want to freeze, I let the chicken cool completely, pack in freezer-safe containers or freezer bags, ideally portioned. The chicken mixture can be frozen for several months; 2-3 months is safe.

Reheating

To reheat, I thaw in the fridge (if frozen). Then I warm gently in a pot or in the slow cooker on a “warm” setting, adding a splash of broth if it seems dry. I prefer avoiding the microwave if possible so texture stays better.

Why You’ll Love This Recipe?

Here are a few reasons I keep coming back to it:

It’s incredibly easy. Once you do the browning and add everything to the slow cooker, you let it do its job.
Deep, tangy, layered flavor from the giardiniera and pepperoncini, herbs and seasonings—every bite is interesting.
Very customizable: you can adjust heat, cheese, bun type; you can make it gluten-free or dairy-free.
Great for feeding a crowd—serves eight, so it’s good for family dinners or get-togethers.
Fantastic leftovers. The flavors deepen over time and reheated chicken still tastes great. And if you’re searching for more tasty ideas, don’t miss exploring our lunch recipes that make mealtime exciting and simple.

Slow Cooker Italian Chicken Sandwiches Recipe

Ash Tyrrell