Legendary Mississippi Chicken Hoagie Sandwiches
This recipe creates the most tender, flavor-infused shredded chicken, slow-cooked with tangy pepperoncini, savory ranch, and rich butter. Piled high on a toasted hoagie roll with melted provolone cheese, it's a decadent, low-effort sandwich perfect for any occasion.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1/2 cup unsalted butter (1 stick)
- 10-12 whole pepperoncini peppers
- 1/4 cup brine from the pepperoncini jar
- 6 large, sturdy hoagie rolls
- 12 slices white provolone cheese
- 1 medium green bell pepper, thinly sliced into rings
Instructions
- 1
Place the chicken breasts in the bottom of a slow cooker in a single layer.
- 2
Sprinkle the ranch seasoning and au jus mix evenly over the chicken. Place the stick of butter on top.
- 3
Arrange the whole pepperoncini peppers around the chicken and pour in the pepperoncini brine.
- 4
Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is tender and cooked through.
- 5
Carefully remove the chicken from the slow cooker and place it on a cutting board. Use two forks to shred the meat.
- 6
Return the shredded chicken to the slow cooker and stir to combine with the juices. Let it sit for at least 10-15 minutes to absorb the flavors.
- 7
Preheat your oven's broiler. Split the hoagie rolls open and place them on a baking sheet. Broil for 1-2 minutes until lightly toasted.
- 8
Using a slotted spoon, pile a generous amount of the shredded chicken mixture onto each toasted roll.
- 9
Top each sandwich with two slices of provolone cheese.
- 10
Return the sandwiches to the broiler for 2-3 minutes, or until the cheese is melted and bubbly.
- 11
Top with fresh green bell pepper rings and serve immediately.
Cook it from the original
This recipe comes from besthomemaderecipes.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
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