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Crockpot Cheesesteak Pulled Chicken

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  • 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!

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