Crock Pot Chicken Philly Cheese Steak Recipe – 7 Points +

Crock Pot Chicken Philly Cheesesteak

I can honestly say, I have NEVER met a single soul who doesn’t love Philly Cheese steak sandwiches. And with good reason – these meaty sandwiches are beyond delicious. Traditionally made with steak, and topped with green peppers, onions and melted cheese, a cheese steak can be waaaaaaay too many Weight Watchers Points to enjoy on a regular basis. But by using chicken breast and a reduced fat provolone cheese instead, I was able to bring the Points down to a reasonable 7 Points + per sandwich, including the roll. I used Trader Joe’s Artisan rolls because they are low in Points and taste amazing, but the square shape make them not as fancy as the traditional hoagie roll used in cheese steak recipes. Also, I used a whole slice of provolone on each sandwich, so it ended up covering most of the chicken and veggies which makes it harder for you to see the insides of the sandwich based on my photo. But, you guys, this sandwich is SO good! Oh, and did I mention it’s all prepared in a crock pot? That’s righ…quick, easy, and delicious, this Crock Pot Chicken Philly Cheese Steak Recipe is a must make.

Crock Pot Chicken Philly Cheese Steak

A low calorie Philly Cheese Steak Recipe that’s made with well-seasoned chicken instead delivers one amazing meal! The vegetables along with the tender and juicy chicken, are in prepared in the slow cooker making the meal prep a snap while keeping the meat moist and full of delicious flavor.

Ingredients

  • 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 (I used Trader Joe’s Artisan Rolls)
  • Salt and pepper to taste

Instructions

  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.

Preparation time: 10 minute(s)

Cooking time: 4 hour(s)

Diet tags: Low calorie, Reduced fat, High protein

Number of servings (yield): 6

Culinary tradition: USA (Traditional)

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


Comments

  1. There were comments about the Dale’s seasoning and now they are gone! I made this before using a steak seasoning recipe someone had posted since I don’t have Dale’s and now everything pertaining to the steak seasoning is gone! What happened?? I’m trying to make it right now :(

  2. Can you please tell me what the serving size would be (other than 1 sandwich – how much of the filling goes into the sandwich please)?

  3. Angelique says:

    we made this a couple of weeks ago and wow! so juicy and so good! i wanted two! the only thing i did different was i used jarred roasted red peppers instead of green bell peppers because i’m just not a fan if they aren’t soft enough. and rather than take the chance that they’d still be crisp, i used a pepper i know i love on sandwiches! thank you so much for this recipe!!

  4. These were fantastic! I added mushrooms and also put about 1/2 cup of fat free chicken broth in the crockpot to keep the chicken moist. Everyone loved them!!

  5. LacyMichelle says:

    I thought this was excellent. I made it this weekend for my family. Our walmart didn’t have reduced fat provolone, so I used full fat which cost me 2 pp. I also used lavash bread for me. The family had soft; large rolls. The flavor was excellent. I don’t understand why this would be negative, obviously the point behind this is to be a leaner, full flavor, minus all the bad for you items haha. If we weren’t having issues with weight, we would be enjoying the full fat philly steak, drenched in the oil, slathered with cheese and a zillion calories haha!!

  6. Thanks again for all your wonderful recipes, and the hard work you put into sharing them with us. I’m fixing this for dinner tonight, and realized that the garlic isn’t mentioned anywhere in the preparation steps. I’m just going to throw it in he crock pot with the onions and bell peppers.

  7. Judy@lifeonthefoodchain.com says:

    Looks good.

    But you’ve obviously NEVER eaten a real Philadelphia Cheesesteak. Green peppers? Butter (light)? Unfried onions? This isn’t even close. You need to come here and try one…or a half. Use your extra weekly point allowance, LOL.

    Maybe you should call it something other than a Philly Cheesesteak?

    • Lol….ok, ok…I knew there’d be some Philly local who’d give me some flack about this :). I would never even attempt to knock off a low cal version of an AUTHENTIC Philly Chesesteak. They are just too good as is, and not worth sacrificing, even though I would probably use my entire week of flex Points on just 1 sandwich. My version, is just a healthy sandwich that tries to capture just a smidgen of the basic essence of a Philly Cheesesteak. Since most Americans may never actually get to try a real one, we have to take what we can get. :).

    • Oh come on.

      • Judy@lifeonthefoodchain.com says:

        Sorry, but calling that a Philly Cheesesteak is like calling a crescent roll a french croissant. Still delicious, but not even close. Obviously, Meg, you’ve never eaten one, either. You just have to eat 0 Point soup all day and then just have a half…

    • Than don’t eat it Judgy Judy. Get over yourself.

  8. Marcie Tusher says:

    HI! This sounds A~mazing to me, but we are not big pepper fans around here…do you think I could use canned or jarred mushrooms on the bottom of the crock along with the onions instead of the beppers??? Also, what is your FAVORITE light butter that you use…how many PP????? Thanks for your help!!! Marcie

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