We had family in town for Labor Day Weekend.
There was card playing, a shrimp feast, golf, rain, more golf, shopping, and much much more. All crammed in a few days.
I love cooking when we have guests. Sometimes I go a little overboard. I just really like entertaining guests, and feeding them is kind of the funnest part.
Sometimes though there is so much fun planned that to cook a giant meal doesn't really work out for me. Believe me I have tried. That is when I am oh-so-tardily serving dinner at 8:30. Lovely.
I got all smart with my guests this time. I planned a slow cooker meal for one of the days.
A slow cooker kind of saves my fanny on a weekly basis.
So Sunday, we had these Philly Cheese Chicken Sandwiches.
Let me tell you people...
YUM! I mean seriously YUM!!
When we walked in the house after three hours of church, we all stopped and inhaled a long slow breath. Then we looked at each other and declared how glorious the awaiting dinner smelled. Even Oldest agreed.
The chicken is seasoned perfectly and pairs fabulously with the peppers and onions. I love the mixture of green AND red peppers. Red peppers add just a hint of sweetness. The smoky provolone cheese melts over the top of the chicken and peppers and makes it a delightfully cheesy sandwich.
How can you make it better? Well slap it on a pretzel hoagie bun. Bam. Yah I just stepped up this sandwich's game.
This sandwich was a major hit. I even remember seeing my dad soaking up every last bit of filling with extra bits of roll. Yeah he cleaned his plate completely off.
That good, friends. That good.
You won't be disappointed that you put this in your weekly rotation. Promise!
Enjoy your slow cooker! Happy Saturday!
Philly Cheese Chicken Sandwiches
adapted from What's Cooking in the Burbs
1 large onion, thinly sliced
1 green pepper, sliced
1 red pepper, sliced
3 Tablespoons Montreal Chicken seasoning
1 Tablespoon olive oil
4 slices provolone cheese
pretzel hoagie buns or rolls
Coat the bottom of the slow cooker with olive oil. Add in the onions and peppers. Toss to coat with oil.
In a separate bowl, coat the chicken with the Montreal seasoning.
Add the chicken on top of the vegetables.
Cover and cook for 6 hours on low. At the last 30 minutes, uncover and add the sliced provolone over the top. Cover and let cook for the last 30 minutes.
Scoop out onto the pretzel hoagies. Before putting on the top of the hoagie, season the top of the chicken mixture with seasoning salt.
Serve with a side of fries.
Call it a day! A wonderful day at that!