Description
These Slow Cooker Italian Chicken Sandwiches feature tender, flavorful chicken thighs slow-cooked with pepperoncini, giardiniera, and classic Italian seasonings. The chicken is browned for extra depth before slow cooking to develop rich, savory layers of flavor. Served on toasted hoagie buns with melted provolone cheese, extra pepperoncini, and giardiniera, these sandwiches are perfect for a hearty weeknight dinner or game day meal bursting with spicy, tangy goodness.
Ingredients
Scale
Chicken and Slow Cooker Mixture
- 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
- 1½ 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 (8 slices, one per sandwich)
- Additional chopped giardiniera (mild)
- Pepperoncini slices (for topping)
Instructions
- Season the chicken: Season both sides of the boneless skinless chicken thighs with kosher salt and freshly ground black pepper to taste.
- Brown the chicken and onions: Heat the extra-virgin olive oil in a Dutch oven, large deep skillet, or braiser over medium-high heat. Once hot, add the chicken thighs and cook undisturbed until golden brown and the fat begins to render, about 4 to 5 minutes. Nestle the sliced onions in between the chicken thighs and stir occasionally so they soak up the rendered chicken fat. Flip the chicken and cook until golden brown on the other side, another 4 to 5 minutes. Transfer the browned chicken and onions to the slow cooker. (Note: Browning is optional but enhances flavor.)
- Add seasonings and slow cook: Sprinkle Italian seasoning, garlic powder, and onion powder evenly over the chicken and onions in the slow cooker. Pour in the low-sodium chicken broth, pepperoncini slices, ⅓ cup of pepperoncini brine, and the drained, rinsed chopped 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.
- Shred the chicken: Use a slotted spoon or tongs to transfer the chicken to a sheet pan. Shred the meat with two forks. Return the shredded chicken and juices back to the slow cooker and gently stir. Switch the slow cooker to the ‘warm’ setting to keep the mixture hot.
- Toast the buns and assemble sandwiches: Preheat your oven to 375°F (190°C). Split the hoagie buns and place them open-faced on a baking sheet. Toast in the oven for about 5 minutes or until the edges are lightly golden. Place a slice of provolone cheese on the bottom half of each bun (the warmth will melt the cheese). Spoon the shredded chicken mixture over the cheese. Top with additional pepperoncini slices and more chopped giardiniera as desired. Close the sandwiches and serve immediately for best taste and texture.
Notes
- This recipe is very flexible; you can skip browning the chicken and onions for a simpler version, though browning adds extra flavor.
- Giardiniera can vary in spice level, so choose mild or hot based on preference.
- Leftover sandwiches can be stored covered in the refrigerator for up to 3 days; reheat the chicken mixture before assembling.
- For a low-sodium option, use reduced-sodium chicken broth and rinse the giardiniera and pepperoncini thoroughly to reduce brine saltiness.
- Adding provolone cheese helps balance the spicy tang of pepperoncini and giardiniera, but feel free to substitute with mozzarella or another melty cheese if preferred.
Nutrition
- Serving Size: 1 sandwich with toppings
- Calories: 509
- Sugar: 2.8g
- Sodium: 720mg
- Fat: 18.3g
- Saturated Fat: 7.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 46.7g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 95mg
