Slow Cooker Italian Chicken Sandwiches Recipe
Easy slow cooker Italian chicken sandwiches featuring tender, shredded chicken thighs simmered with pepperoncini and giardiniera for a savory, spicy flavor. Perfect for a flavorful weeknight dinner or game day meal, served on toasted hoagie buns with provolone cheese and classic Italian toppings.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 8 sandwiches
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian-American
Ingredients
Chicken and Seasoning
- 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
Peppers and Pickled Vegetables
- 8 ounces pepperoncini slices
- ⅓ cup pepperoncini brine
- 8 ounces chopped giardiniera (mild, drained and rinsed)
For Serving
- 8 hoagie buns
- Provolone cheese slices
- Extra chopped giardiniera (mild)
- Pepperoncini slices
Instructions
- Season the Chicken: Season both sides of the chicken thighs with kosher salt and freshly ground black pepper to prepare for cooking.
- Brown the Chicken and Onions: Heat the olive oil in a dutch oven, large deep skillet, or braiser over medium-high heat. When hot, add the chicken thighs and cook undisturbed until golden brown and fat starts to render, about 4 to 5 minutes. Nestle the sliced onions in between the chicken thighs so they soak up the rendered fat, stirring lightly. Flip the chicken and brown the other side for another 4 to 5 minutes. Transfer the browned chicken and onions to the slow cooker. (Note: Browning adds extra flavor, but can be skipped.)
- Add Seasonings and Liquids: Sprinkle Italian seasoning, garlic powder, and onion powder over the chicken and onions in the slow cooker. Pour in the chicken broth, pepperoncini slices, pepperoncini brine, and drained giardiniera. Gently stir with a wooden spoon to combine.
- Slow Cook: Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until chicken is tender and easily shred with forks.
- Shred the Chicken: Using a slotted spoon or tongs, transfer the chicken to a sheet pan and shred it with two forks. Return shredded chicken and accumulated juices back to the slow cooker and stir gently. Switch the slow cooker to warm to keep the chicken hot.
- Toast the Buns: Preheat oven to 375°F (190°C). Split the hoagie buns and place them cut side up on a baking sheet. Toast in the oven for 5 minutes until slightly golden on the edges.
- Assemble the Sandwiches: Place a provolone cheese slice on the bottom half of each warm bun so it can melt slightly. Add a generous portion of the shredded chicken mixture, then top with additional pepperoncini slices and chopped giardiniera. Close the sandwiches and serve immediately for the best flavor.
Notes
- To keep the recipe gluten-free, use gluten-free hoagie buns of your choice.
- For a dairy-free option, omit provolone cheese or substitute with vegan cheese slices.
- Browning the chicken and onions before slow cooking adds more depth of flavor but is optional.
- The sandwich is great for meal prep and can be reheated in the slow cooker on warm or in the oven.
