Wednesday, June 5, 2013

Crock Pot Chicken Philly cheese Steak

This was a delicious meal!  We used some homemade "Everything Buns" and cut them in half to put the chicken on.   Next time we will add the peppers half way through the cooking time since there wasn't much left of them after cooking.
Crock Pot Chicken Philly Cheese Steak


1 lb skinless, boneless chicken breasts

2 tbsp light butter

1 large onion, sliced

2 green peppers, thinly sliced

6 slices reduced fat provolone cheese

2 garlic cloves, chopped

2 tbsp steak seasoning

6 small rolls

Salt and pepper to taste

  1. Slice chicken into thin strips. Toss in a bowl with salt, pepper, and steak seasoning.
  2. Place butter in crock pot. Place onions and green peppers on top, then add in the chicken.
  3. Cover and cook on low for 4-5 hours.
  4. Divide chicken, onions and peppers evenly amongst rolls. Top with a slice of provolone cheese and place in toaster oven for about 2 minutes on toast setting to melt cheese.
  5. Serve immediately.

Number of servings (yield): 6

Entire recipe makes 6 servings
Serving size is 1 sandwich
Each serving = 7 Points +

PER SERVING: 313 calories; 6.5g fat; 28g carbohydrates; 29g protein; 2.5g fiber

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