Soooo I probably have to make another batch of this crockpot chicken today.

Here’s why:

Traveling with my husband is semi panic inducing, but only because I am the controliest of the control freaks. I kinda sorta only have one pet peeve in life and it’s to be on time (or even in my mind, like 20 minutes early) for EVERYTHING. Especially flights. Especially to the airport. Like I would rather get there three hours early and sit at the gate with nothing to do because I’m such a mental maniac. At least that way I know I will be on time.

Well. He’s not like that. Mainly because he travels often so he has a system down. We travel together well (besides my always 85-pound suitcase) but arriving… that’s a different story. Last week I decided that I would leave it up to him and not be a psycho freak about being on time. A wise woman (my grandma) once said about husbands… just tell them once, then they know. Hmmm. I think he sensed my patience and we left earlier than he normally would. Early enough to wander around and eat. Good, great, awesome.

What transpired next was me figuring out at 8:15 that our flight took off at 8:25 and not 8:50, which caused us to fly through the airport, me with a half-eaten bagel and a very Kelly Kapowski-esque off the shoulder sweatshirt (thanks to Bayside they will always be in style) and a very heavy carry-on because I always think I need everything to travel and then proceed to do nothing on every flight I’m ever on. To make matters worse, we flew on Southwest which is a control freak’s NIGHTMARE. Correct? What do you mean no assigned seats? I basically have a meltdown until the plane takes off that I may not get a seat. After it takes off, I’m still emotionally stewing from my seat anxiety.

I seem like a ton of fun. I’m sure. Don’t worry. I only flipped out for like ten minutes straight then and then we didn’t talk the entire flight (for which I was surely punished as on my other side sat a man who 1. loved to talk and 2. seemingly had never flown before so had many, many questions) and I was like FROM NOW ON I AM CONTROLLING ALL THE TRAVEL THINGS IN THE UNIVERSE.

Compromise is my middle name.

As if he didn’t feel bad enough already, I think that I kept maybe, like, reminding him of it all weekend? And now I’m writing it down? And tweeting it. So yes. I should probably make something meaty and sandwich-like. Stat.

While this pulled chicken looks utterly boring, it tastes super. I don’t even know how to describe how freaking easy it is and the resulting deliciousness that will sit on your bun. For as unphotogenic it is, it’s about fifty times more tasteful. It tastes almost like these chicken cheesesteaks but is much lower maintenance.

Clearly me and this chicken have nothing in common.


Crockpot Cheesesteak Pulled Chicken

Yield: serves 4-6

Total Time: 8 hours


2 green peppers, sliced
2 sweet onions, sliced
4 garlic cloves, minced
1 1/2 pounds boneless, skinless chicken breasts
2 teaspoons smoked paprika
1 teaspoon salt
1 teaspoon pepper
8 ounces of your favorite beer
8 ounces freshly grated white cheddar cheese
whole grain buns, toasted


Season chicken breasts with salt, pepper and paprika.

In the bottom of your crockpot, layer peppers and onions. Add garlic evenly over top. Place chicken on top and then pour in beer. Cover and cook for 6-8 hours on low. Around 6 hours, I like to begin shredding my chicken using forks or kitchen tongs. About 15 minutes before serving, completely shred chicken and toss thoroughly to coat. Keep mixing and tossing to combine the chicken, peppers and onions and all of the liquid should become absorbed.

Stir in the grated cheese then turn your crockpot to the "warm" setting (or simply turn it off and keep it covered) and cover for 5 minutes. Serve!

Oh and P.S. we ate it with these chips. And by “ate it’ I mean I stuffed the chips on top of my sandwich.

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139 Responses to “Crockpot Cheesesteak Pulled Chicken.”

  1. #
    Rachel — May 29, 2013 @ 4:24 pm

    I can’t even tell you how much this described me and my husband traveling..or going anywhere. If there is somewhere to be at a specified time (and let’s face it, when is that NOT the case), I am a total nutcase and my husband takes his sweet time. I am constantly apologizing with food, and this recipe seems like something I need to add to my apology food arsenal. I can’t wait to try it :)


  2. #
    Georgia @ The Comfort of Cooking — May 29, 2013 @ 5:20 pm

    Yes, please, and thank you. These look outrageous!


  3. #
    Rebecca — May 29, 2013 @ 6:21 pm

    Holy crap, I am MAKING these tomorrow. They look amazing, and perfect for the suddenly-deathly-summery-heat that’s slamming Philly.

    Also? I cannot stand getting to the airport less than 1 1/2 hours early. Panic attacks. Except nobody I travel with has the same compulsions, haha.


  4. #
    Chrysa — May 29, 2013 @ 7:27 pm

    I had to comment…not on this recipe, however. You have made me feel so much better. That’s exactly how I am when I fly! I get super anxious about being to the airport very early. And, ditto on Southwest. I just flew Southwest a few months ago and spent the entire time in the airport having anxiety about getting an aisle seat.


  5. #
    Stephanie @cookinfanatic — May 29, 2013 @ 9:03 pm

    must have this!!! oh and ps im totally the same way – would rather be hella early to the airport vs “winging’ it” by getting there just in time. that’s just not how i roll lol. prob bc i missed a crucial flight home from florida on the first trip i ever took my little sister on which ended up in a standby excursion to nyc haha. hey, live and learn? ;)


  6. #
    Jess — May 29, 2013 @ 9:11 pm

    This looks amazing! YUMMY!


  7. #
    Abbe@This is How I Cook — May 29, 2013 @ 10:30 pm

    Everyone should travel with their future spouse before they get married. It would be a great test of compatibility. I’m not sure my hubby of thirty some years would have made the cut. But this chicken does. Thanks for that!


  8. #
    Jade Sheldon — May 30, 2013 @ 1:18 am

    The whole time thing is my number one pet peeve too. My husband and I pretty consistently fight over it. I like to be early or right on time. I feel like I manage time well and account for everything that could potentially go wrong where as my husband just leaves when he feels like it… ARGH. 6 years together and we have definitely made a lot of progress in terms of being able to read one another and knowing when to speak up and when to shut up, haha!


  9. #
    BYH @ Bless Your Heart — May 30, 2013 @ 7:43 am

    YUM!! …And I totally understand the type A-must-control-everything-personality, it sucks.


  10. #
    Donna — May 30, 2013 @ 8:20 am

    Happy Thursday Morning Jessica. I want to make this crockpot pulled chicken but I don’t drink beer (or alcohol for that matter) as I am not a big fan of the taste. i do however love to cook with wine so I want to use the beer but have no idea what kind to get. What is your favorite beer to cook with?? Thanks for a fantastic website!! I absolutely love reading your posts, you are too freakin funny!!


    • Jessica — May 30th, 2013 @ 9:26 am

      I usually use any kind of Leinenkugel! It’s what I just often have on hand. If you don’t want to do the beer, ginger ale will probably work too!


      • Heather — November 23rd, 2013 @ 3:55 pm

        Making this right this moment with Leinies Lemon Berry Shandy!

  11. #
    Charissa — May 30, 2013 @ 8:34 am

    This looks amazing! I have a crowd coming over on Sunday and this looks like just the thing. :) If I double the recipe, do you think I will need to cook it for longer or at a higher temperature?


    • Jessica — May 30th, 2013 @ 9:25 am

      I think at 8 hours it will probably be okay! You might want to give it 10 just in case.


  12. #
    Angela @ another bite please — May 30, 2013 @ 8:37 am

    hahahaha I am so the same way travelling…why not get there 3 hours early and just sit and relax vs. hubby having me giving him the i am soooo mad look over and over and over. LOL

    thanks for the crockpot recipe..i have been saying i love the idea of crockpot meals for the summer so we can be outside longer and mommy not in the kitchen cooking. :-)


  13. #
    Jessica @ What The Efff — May 30, 2013 @ 9:21 am

    I am so happy to read I am not the only person who has such anxiety flying Southwest! ha! As an airline, I love them, but my husband has to keep me from going nutso when waiting to get a seat. Though, nowadays, I’m not sure which is worse…that or on the other airlines panicking that they won’t have room for my carry on in the overheads and I’ll have to go to baggage claim for my bag (gasp!)


  14. #
    bridget {bake at 350} — May 30, 2013 @ 10:09 am

    That’s it….I’m moving in with you.


  15. #
    Tina | My Life as a Mrs — May 30, 2013 @ 11:56 am

    you freaking crack me up! & i’m totally the same way – i’ll sit at my gate for 3 hours just to ensure I don’t have to rush to the gate lol

    I need to make these – i’m all OVER anything cheesesteak! ;)


  16. #
    Courtney @ BakeMeBetter — May 30, 2013 @ 12:11 pm

    This looks DEVINE! I can’t wait to make it. And I love that it’s crock pot easy!


  17. #
    Annette — May 30, 2013 @ 5:27 pm

    Hmm – this didn’t work out. For some reason, the cheese… curdled, I guess? So all of a sudden there was a LOT of liquid and some very gloopy chicken / cheese, and even when I tried to ladle off the liquid, the rest was still too wet to eat as tortilla filling. Tasted fine but was very messy and unappetizing.
    Has this ever happened to you? Any ideas how to prevent it?


    • Jessica — May 30th, 2013 @ 5:39 pm

      hmmm – did you completely shred the chicken and toss is with the peppers/onions until the liquid is absorbed? it’s the last line in the recipe before adding the cheeese.

      also, did you turn your crockpot off/to the warm setting before adding the cheese? it sounds like the crockpot may have been too hot – otherwise it would be pretty hard for the cheese to curdle in the 5 minutes you add it before serving.


  18. #
    nessa — May 30, 2013 @ 6:37 pm

    This looks heavenly! Love the story Jessica!


  19. #
    Juli — May 30, 2013 @ 6:43 pm

    Have this in the crockpot right now for dinner tonight. It smells delicious… Can’t wait!! :-)


  20. #
    Jenni — May 30, 2013 @ 9:19 pm

    I made these today for dinner tonight and they were so good! My husband almost finished off all the chicken. The flavor is great and the sandwiches couldn’t be easier. This recipe is a keeper!


  21. #
    Aly — May 31, 2013 @ 2:45 am

    My husband and I are the same way!! lol I also freak out about seat assignments/etc. This recipe is great. Easy and sounds yummy! Great job :)


  22. #
    Jen — May 31, 2013 @ 12:32 pm

    I made this last night to have for lunch today. It is sooo delish! I used pepper jack cheese and served it with avocado, YUM!!!!!!!! This may turn into a once a week crockpot meal.


  23. #
    Maddie — May 31, 2013 @ 12:56 pm

    Is there any way to allow this to cook for more like 9 hours? It looks great and perfect for stuffing my face when I come home from work.


  24. #
    Narelle — June 1, 2013 @ 5:45 am

    Can’t wait to try these….but first, what are sweet onions? (I’m from Australia!)


  25. #
    holly — June 1, 2013 @ 6:03 am

    this recipe ROCKS! i couldn’t stop eating it by the forkful straight outta the crocker…worth the burnt mouth! i used cabot 50% reduced fat white cheddar and still tasted SO cheesy and yummy! thanks girl!


  26. #
    Carols — June 1, 2013 @ 10:01 am

    I made this recipe last night for my husband and he loved it. Although, I don’t eat chicken, i loved the fact that this is so easy to make. Thanks for posting this.


  27. #
    Nutmeg Nanny — June 1, 2013 @ 10:29 am

    WOW! This sandwich is definitely drool-worthy :) this looks amazing


  28. #
    Gina — June 2, 2013 @ 12:07 am

    I love crockpot recipes!


  29. #
    Aggie — June 3, 2013 @ 9:05 am

    I feel the same way when I travel with others, though they may feel the same about me too lol. I’m inconsistent. ;)

    This chicken looks outrageous! Never thought to make it philly style in the crockpot. I’ve been wanting to make chicken phillies at home, this is even better!


  30. #
    Lily — June 3, 2013 @ 11:55 am

    Made these yesterday – SO SO SO SO GOOD. Definitely should have bought more white cheddar to put on top, my husband just used shredded mozzarella (no class). Love all your recipes and stories :-)


  31. #
    Tara — June 4, 2013 @ 12:50 pm

    I made these on Sunday and I’m sorry to say, they were really bland! We ate them and they were fine, but we had to pour a ton of hot sauce and BBQ sauce on them to give them some flavour.


  32. #
    Christina (Sisters Running the Kitchen) — June 5, 2013 @ 7:40 am

    agree with Tara- I made them the other night and they were just so-so…not bad but not great. probably wont be maing again. i feel like the basis of the idea is good but could use some changes….what? im not so sure haha. also- just a side-note— im from philly- this is more like pulled chicken than cheese steak!just an FYI! i make many of your recipes all the time and love them! have a nice day :)


    • Susan — November 18th, 2014 @ 11:50 am

      Yo! Philly girl here and I have to say this smelled delicious and I couldn’t wait to eat it but I too thought it was a tad bland. My husband agreed as well. He added BBQ sauce to his. I did like it but again thought there was something missing.


  33. #
    Christina (Sisters Running the Kitchen) — June 5, 2013 @ 7:41 am

    also— for those of you who try this recipe- dont buy regular buns— get kaiser rolls or sub rolls, etc…something hard and not fluffy. i used regular buns and it softened and wet the buns too much.


  34. #
    Katie — June 6, 2013 @ 7:09 am

    Made these last night!! Huge hit!! Love your blog!!!!


  35. #
    Jennifer — June 6, 2013 @ 11:57 am

    Jessica! I am making these for the second time today since you posted. my husband rarely requests something twice so quickly. thank you for such a great recipe.


  36. #
    Ainsley — June 8, 2013 @ 3:38 pm

    Hey so im going to attempt these either today or tomorrow however im going to use a provelone/mozerlla blend of cheeses( because whenever i order chicken cheesesteaks i order provelone, and all they had at the store was the mix) , and red bell peppers. I hope that it works out. Anyway to cook it on high for less time?


  37. #
    Jess — June 9, 2013 @ 7:10 pm

    Made this tonight. Was wonderful.


  38. #
    Kay — June 9, 2013 @ 8:55 pm

    We’ve been eating this all weekend.
    Wow. Great.
    I don’t know how some comments think its bland – perhaps they are using more chicken or not enough salt or different cheese? We really loved it and found it very flavorful.
    Kisses from MD.


  39. #
    Sarah — June 20, 2013 @ 7:09 pm

    Excited to try this tonight! I did get it in the crockpot a little late, so I left it on low for several hours and just turned it onto high. I took two hours off the coking time to make up for it, so…we’ll see how this experiment works.


  40. #
    Alissa — June 24, 2013 @ 6:55 pm

    SOOOOOO GOOD! I’ll be making these for the second time by request from my husband and son…even my picky toddler ate it up!


  41. #
    Molly — July 4, 2013 @ 12:08 am

    This was so easy to make and tasted amazing. Thanks for the great recipe!!!


  42. #
    Mackenzie — July 8, 2013 @ 9:57 pm

    What kind of green peppers?


  43. #
    Laura — July 15, 2013 @ 5:46 pm

    holy yum. I made this last week and it made enough for me and my man to eat for dinner and leftovers for two days of lunch. I did not want to share those leftovers. This was so good, definitely will be making it again! Thank you so much for sharing this one.


  44. #
    Kim Tibben — August 4, 2013 @ 10:56 am

    This did not work out for me, no flavor at all. Also so much liquid and it did not absorb even though I stirred a lot at end. My husband loves everything but these were not his favorite. I used a Belgium pale ale so maybe you need a darker beer. I love your website and have made many recipes that are fantastic!


  45. #
    Marissa — August 4, 2013 @ 8:19 pm

    Made these tonight – another winner! I actually told my boyfriend he has you to thank for all of the great meals we’ve been eating.

    One note, I could not get the chicken/peppers/onions to absorb all of the liquid. But I followed your advice to turn the crockpot down before adding the cheese and it still turned out great.


  46. #
    Therese — August 26, 2013 @ 3:43 pm

    I read all the comments before making this, made sure I wasn’t using too much beer and enough salt, and it still turned out fairly bland for us. Sad! We ended up turning it into a filler for enchiladas, and it worked out better like that.


  47. #
    Laura — September 15, 2013 @ 11:50 pm

    We made this a few days ago and it was awesome! I’m so glad I’m not the only one who puts chips on my sandwiches… tortilla chips were great with this one!


  48. #
    quest bars click here — September 26, 2013 @ 5:10 pm

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  49. #
    LL — October 2, 2013 @ 6:47 pm

    I agree with previous posters … Very bland even with a lot more seasoning than the recipe calls for. And I couldn’t get all the liquid to absorb not matter what I did. Not a fan of these, which sucks because I was so looking forward to them!


  50. #
    ddonaldson — January 13, 2014 @ 8:09 pm

    I am making this over the coming weekend. I can’t believe that I haven’t thought of this before. Can’t wait!!!! :)



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