Philly Chicken Cheesesteak Sandwiches Made in a Crock-Pot

Ingredients for Crock-Pot:

• 1½ pounds chicken breasts, boneless, skinless
• 3 cups onions, sliced
• 2 cups red bell pepper, sliced
• 2 cups yellow, orange or green bell pepper, sliced
• 1 (10 oz.) packagemushrooms, sliced
• 2 garlic cloves, minced
• ½ cup barbecue sauce
• 1 (1 oz.) packet Italian dressing dry mix, see shopping tips
• 1 (14 oz.) canreduced-sodium chicken broth

Ingredients for Sandwiches:

• 8 hot dog buns, use your favorite, see shopping tips
• 1 cup reduced-fat cheddar or mozzarella cheese, shredded

1. Coat the crock-pot with non-stick cooking spray. Place the chicken in the crock-pot and top with the sliced onions, bell peppers, mushrooms, and minced garlic. Add the barbecue sauce and sprinkle the Italian dressing mix over everything. Pour the chicken broth over the top.
2. Cover and cook on low for 6–7 hours or on high for 3–4 hours, depending on your crock-pot. When the chicken is tender, remove it and slice or shred as desired. Return the chicken to the crock-pot and stir to combine with the vegetables and sauce.
3. To assemble each sandwich: Place the hot dog buns on a baking sheet. Add about 1 cup of the chicken mixture to each bun, spoon roughly 3 tablespoons of sauce over the chicken, and top with about 2 tablespoons of shredded cheese. Arrange the sandwiches on the baking sheet and broil for a couple of minutes until the cheese melts and the buns are lightly toasted—watch closely to prevent burning.
4. Transfer sandwiches to plates and serve with a fork and knife if needed—the filling can be messy but delicious.
5. Low-carb option: Serve 1 cup of the chicken mixture in a bowl topped with 3 tablespoons of sauce and 2 tablespoons of cheese, or serve over a bed of greens as a cheesesteak salad.