Philly Chicken Sandwiches (Freezer Meal)

These Philly Chicken Sandwiches can be cooked in the Crock-Pot® or Instant Pot and are an easy make-ahead lunch idea. They are a nice change from the usual PB&J.

I find it especially helpful to have things in the freezer for the kids to take for school lunches. You can meal prep the week of lunches by cooking the filling for these sandwiches on the weekend and then putting the sandwiches together on weekdays. Then you can add in snacks from the freezer such as homemade granola bars and muffins to round out the lunch.

Philly Chicken Sandwiches Recipe:

Ingredients:

• 2 lbs. boneless, skinless chicken breasts
• 1 green pepper, sliced
• 1 red pepper, sliced
• 1/2 an onion, sliced
• 2 tsp. seasoning salt
• 1 clove garlic, minced
• 8 slices provolone cheese

For cooking day:

• 8 hoagie buns

Assembly instructions:

1. Place the slices of provolone in a medium freezer bag.
2. Place chicken and all the other ingredients in a large resealable freezer bag.
3. Remove excess air and seal. Staple the medium and large bags together above the seal and freeze.

Slow Cooker Cooking Instructions:

1. Thaw.
2. Put the ingredients from the large bag in the crockpot and cook on low for 4-5 hours.
3. Shred the meat. Place the filling on the hoagie rolls and top each one with a slice of cheese. If you want, you can microwave or place it in the oven for a short time just to melt the cheese.

Instant Pot Cooking instructions:

1. Thaw.
2. Dump the contents of the large bag in the Instant Pot and seal.
3. Cook for 12 minutes on manual and do a natural release.
4. Shred the meat. I find it’s easiest to do this right in the Instant Pot. I use my meat masher for this.
5. Place the filling on the hoagie rolls and top each with a slice of the Provolone.

Notes about this recipe:

You can substitute hot dog buns in place of the hoagie buns if that’s what you have on hand.

Sliced provolone is traditionally the type of cheese used on Philly Cheesesteaks but if you’d prefer, you can substitute cheddar or mozzarella.

This recipe and others are included in our Lunch Freezer Meal Plan. Each menu plan has recipes, prep lists, shopping lists, and printable labels to make meal planning simple.

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Philly Chicken Sandwiches

Course: Main Course

Cuisine: American

Keyword: Philly chicken, sandwich

Servings: 8

Calories: 206 kcal

Ingredients

• 2 lbs. boneless skinless chicken breasts
• 1 green pepper sliced
• 1 red pepper sliced
• 1/2 an onion sliced
• 2 tsp. seasoning salt
• 1 clove garlic minced
• 8 slices provolone cheese

For cooking day:

• 8 hoagie buns

Instructions

Assembly instructions:

1. Place the slices of provolone in a medium freezer bag.

2. Place chicken and all the other ingredients in a large resealable freezer bag.

3. Remove excess air and seal. Staple the medium and large bags together above the seal and freeze.

Slow Cooker instructions:

1. Thaw.

2. Put the ingredients from the large bag in the crockpot and cook on low for 4-5 hours.

3. Shred the meat. Place the filling on the hoagie rolls and top each one with a slice of cheese. If you want, you can microwave or place it in the oven for a short time just to melt the cheese.

Instant Pot instructions:

1. Thaw.

2. Dump the contents of the large bag in the Instant Pot and seal.

3. Cook for 12 minutes on manual and do a natural release.

4. Shred the meat. Do this right in the Instant Pot with a meat masher.

5. Place the filling on the hoagie rolls and top each with a slice of the Provolone cheese.

Be sure to take a look at these other make-ahead lunch ideas:

Corn Dog Mini Muffins

Beef and Bean Burritos

Make-Ahead Mac and Cheese