Wednesday, August 28, 2013

Crockpot Chicken Cheesesteaks

I guess it's time to hop back on the blogging wagon again. Remember that time I said I'd try and blog twice a week this year? Yeah, I've obviously forgotten it too. In other news, summer weather has finally reached KC even though according to the calender, summer is almost over. This year is just flying by! We've had some friends and family pass through recently and it's been nice to visit with people that we don't get to see very often. In our free time though, we've been staying pretty busy.

If you've talked to Joe or me recently you know what we've been up to lately. Say it with me, we've been..."working on the deck".  But we're almost done! I predict that after this 3 day weekend, the deck will be complete! Everyday after work for the last couple weeks, we've been coming straight home from work, eating a quick dinner then working on the deck until it's dark out. In an effort to maximize the amount of work time before it gets dark, I've been planning super quick or crockpot meals for or dinners. This recipe is one of those dinners. We've had these sandwiches several times this summer and we love them! I actually got the recipe from the same website that the Philly Cheese Chicken Sandwiches came from. The blog the recipe is from is called How Sweet It is and I promise she has recipes for more than just chicken sandwiches haha. This crockpot pulled chicken is soooo easy and delicious! Here's the recipe:


Crockpot Chicken Cheesesteaks
From: How Sweet It Is

2 green peppers, sliced
2 yellow onions, slices (I used one really huge onion)
4 garlic cloves, minced
1 1/2 pounds boneless, skinless chicken breasts
Smoked paprika (Don't substitute regular paprika, the smoked verison is part of what makes this so delicious!)
Salt and pepper
8 ounces of beer
8 ounces of sharp white cheddar
Buns


Start by placing the peppers, onions and garlic in the bottom of the crockpot.


Season both sides of the chicken with the smoked paprika, salt and pepper.


Place the chicken on top of the peppers and onions in the crockpot.


Then pour the beer into the crockpot. Cover and cook on low for 8-10 hours.


When the time is up, use a couple of forks to shred the chicken.



There will be a lot of excess liquid in the crockpot. I typically try and scoop some of that out before adding the cheese.


Next, take you sharp cheddar and shred the whole block. Then add almost all of it to the crockpot. You can save a little bit to top the sandwiches with.



Stir the cheese in to the chicken and let it sit for a few minutes before serving.


Pile it high on a bun and eat up before the bun gets too soggy! It would probably help to toast the buns first, but I haven't tried that.


I guess that's it for tonight! Keep an eye out for a post about the deck next week. I want it to be done so badly. In the mean time though, I may share a couple more recipes or cakes. We'll see. Have a great night!


2 comments:

  1. Lisa, thanks for posting this recipe. This was a delicious meal you served on my short visit in July. I plan on trying it soon. Thanks again,
    Dad

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  2. Thanks, Dad! I'm glad to see you were able to comment this time. Sara tried this recipe this week and thought it needed a little something so she added some Tabasco.

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