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Slow Cooker Italian Chicken Sandwiches Recipe
Ash Tyrrell

Slow Cooker Italian Chicken Sandwiches Recipe

I made these Slow Cooker Italian Chicken Sandwiches 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.
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Total Time 3 hours 20 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.

Notes

  • 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