Slow Cooker Chicken Philly Pita Pockets

When you think of a Philly cheesesteak, healthy doesn’t usually come to mind. But this version, made with slow-cooked chicken and peppers, is much lighter and still packed with flavor. Served in whole-wheat pitas, these Philly sandwiches are perfect for game day and can be made ahead thanks to the slow cooker.


  • 1 large red pepper, thinly sliced
  • 1 green pepper, thinly sliced
  • 1 white onion, thinly sliced
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 1/2 teaspoons salt
  • 2 pounds of boneless, skinless chicken breasts
  • 1/2 cup reduced-sodium chicken broth
  • Shredded pepper jack cheese
  • 8 whole-wheat pitas


Lightly spray your slow cooker with nonstick cooking spray.

Mix together cumin and chili powder.

Add peppers and onion to slow cooker, then sprinkle with half of the cumin/chili powder mixture.

Combine the other half of the cumin/chili powder mixture with the salt and rub into chicken breasts. Lay chicken breasts over the peppers and onions.

Pour broth around the edges of the slow cooker. Cook on low for 2 to 3 hours, until chicken is very tender.

Remove chicken and let sit for 5 minutes. Shred with a fork, add back to slow cooker and stir to combine.

Serve in pitas with pepper jack cheese. Freezes well.

Tip: Use presliced onions and peppers for even quicker prep.

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