Description
Slow Cooker Italian Chicken Sandwiches are an easy and flavorful meal featuring tender shredded chicken thighs slow-cooked with Italian seasonings, pepperoncini, and giardiniera. Perfect for a comforting weeknight dinner or game day, these sandwiches are served on toasted hoagie buns with melted provolone cheese and tangy spicy toppings.
Ingredients
Scale
Main Ingredients
- 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
- 1 ½ cups low-sodium chicken broth
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 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
- Season the Chicken: Season both sides of the chicken thighs evenly with kosher salt and freshly ground black pepper to prepare for browning and slow cooking.
- Browning the Chicken and Onions: In a dutch oven or large deep skillet, warm the olive oil over medium-high heat. Once hot, add the chicken thighs and cook undisturbed for 4 to 5 minutes until the bottom is golden brown and fat starts to render. Nestle the sliced onions in between the chicken thighs and stir occasionally so they absorb some chicken fat. Flip the chicken over and cook another 4 to 5 minutes until golden brown on the other side. Transfer the browned chicken and onions together to the slow cooker. (Note: Browning is optional but adds extra flavor.)
- Slow Cooking: Sprinkle Italian seasoning, garlic powder, and onion powder over the chicken and onions in the slow cooker. Add the chicken broth, pepperoncini slices, ⅓ cup of pepperoncini brine, and drained giardiniera. Gently stir with a wooden spoon to combine. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the chicken is tender.
- Shred the Chicken: Use a slotted spoon or tongs to transfer the chicken to a sheet pan. Shred the chicken with two forks. Return the shredded chicken and any juices back to the slow cooker and stir gently. Keep warm on the slow cooker’s warm setting.
- Prepare the Buns: Preheat the oven to 375°F (190°C). Split the hoagie buns open and place them on a baking sheet. Toast in the oven for about 5 minutes until the edges are slightly golden.
- Assemble the Sandwiches: Place provolone cheese slices on the bottom half of each toasted bun so the cheese can melt from the heat of the bun and chicken. Fill each bun with a generous portion of shredded chicken and juices. Top with extra pepperoncini slices and chopped giardiniera. Serve immediately and enjoy!
Notes
- Skipping the browning step will still yield delicious sandwiches if you’re short on time.
- Using mild giardiniera offers the best flavor balance, but you can adjust for spiciness preference.
- These sandwiches are great for meal prep and can be refrigerated for up to 3 days.
- Leftover chicken can be used for salads, pastas, or wraps.
- Adjust the amount of pepperoncini brine for more or less tangy heat.
Nutrition
- Serving Size: 1 sandwich (with toppings)
- Calories: 509 kcal
- Sugar: 2.8 g
- Sodium: 720 mg
- Fat: 18.3 g
- Saturated Fat: 7.5 g
- Unsaturated Fat: 9.5 g
- Trans Fat: 0 g
- Carbohydrates: 46.7 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
