Last summer, during our canning adventures, Adam put together some quasi-Giardiniera jars with a mix of sliced carrots, jalapenos, sweet peppers, onions, and corn. They somehow ended up in the back of our cabinets and we only rediscovered them recently so I decided to make one of my favorite slow cooker recipes to pair with the pickled goodness!
The original recipe I used for the slow cooker chicken philly sandwiches was from Food, Family & Finds a few years ago. It is a great recipe for when you plan to leave the slow cooker going all day, the flavors only get better as it cooks!
Essentially this is another “throw in all the ingredients, turn it on, and viola!” I will say, I did mine a little differently this time because I wanted it to cook quickly. So here is my recipe for those who don’t have 6-8 hours before dinner:
Ingredients (I doubled the original recipe… mostly!):
- butter – 3 tablespoons
- sliced sweet onion – 1
- sliced bell peppers – 4 (I wanted a mix of colors so I had a red, yellow, green, and orange!)
- boneless, chicken breasts – 4
- minced garlic – 2 tablespoons (at least!)
- Mozzarella cheese (I used provolone)
- hoagie roll
- optional: giardiniera
- Add 2 tablespoons of butter to the slow cooker with cooking spray.
- Add chicken (pat dry and season with salt & pepper) and turn on high heat.
- Saute onions in pan with 1 tablespoon of butter until softened, add to slow cooker.
- In same saute pan, add peppers and saute until softened. Add to slow cooker.
- Add garlic, salt and pepper to taste.
- Cook for 3 hours. Check chicken to ensure it is cooked through.
- **Optional: roughly shred chicken and allow another 30 minutes to cook.**
- Put cooked chicken and peppers in hoagie roll, top with Giardiniera if desired, top it all with slice of cheese and put under the oven broiler until melted.
It really is that easy and delicious!
You tell me:
- What is your favorite quick slow cooker recipe?
- How do you save time in the kitchen?