SLOW COOKER CHICKEN PHILLY CHEESESTEAK SANDWICH

SLOW COOKER CHICKEN PHILLY CHEESESTEAK SANDWICH 3 boneless skinless chicken breasts 2 onions thinly sliced 12 ounces fresh mushrooms wiped clean and sliced 4 garlic cloves minced 2 cups beef stock 1 tablespoon garlic powder 1 tablespoon italian seasoning 1/2 tablespoon crushed red pepper 1/2 teaspoon kosher salt 1/2 teaspoon fresh ground pepper 2 tablespoons extra virgin olive oil 8-10 long rolls sliced horizontally 8-10 slices provolone cheese In a slow cooker, layer the chicken breasts, onions, mushrooms and garlic in that order. Pour the beef stock over the chicken and season with the garlic powder, italian seasoning, crushed red pepper, salt and pepper. Drizzle the olive oil over the top and place the lid on the slow cooker. Cook on high for 3-4 hours or low for 6-7 hours. When the chicken is cooked through, remove the chicken from the slow cooker and shred the chicken using two forks. Return the shredded chicken to the slow cooker and stir to combine all the ingredients thoroughly. Let the mixture sit for 15 minutes on warm to allow the flavors to absorb into the chicken. Toast the roll under the broiler for 1-2 minutes and top with approximately 1 cup of the chicken mixture being sure to drain some of the broth so the roll doesn't get soggy. Top the chicken with a slice of cheese and place under the broiler for 1 minute or until melted. Serve immediately. RECIPE NOTES Chicken can be made up to 24 hours in advance and stored in the refrigerator in an airtight container. Return to the slow cooker to heat through or reheat in the microwave.