Tonight is what I like to call experimental night! LOL For us that means we trying out something new and will either be eating well or getting McDonald's later. Hoping it means eating well tonight since I currently have it cooking in the slow cooker and my home smells amazing!!!Tonight we are having slow cooker chicken philly sandwiches. It's based off something I found online but has our own twist added. I will post the recipe that I am making now and will try and comeback later and post a photo and our review.Ingredients:1.5 - 2 lb. frozen boneless, skinless chicken breasts (I used three larger ones for the three of us eating tonight - could use more if need to)1 medium yellow onion sliced into strips1 green pepper sliced into strips1 cup fresh mushrooms sliced (optional - I like mushrooms so I added them)1/2 cup chicken broth 1/4 tsp. salt1/2 tsp. pepper1/2 tsp. garlic powder3 tbl. steak sauce6 buns of choice (I chose hoagie style rolls)sliced provolone cheese (optional)Directions:1. Add veggies, steak sauce& broth to bottom of crock pot, add chicken on top (I cook from frozen but you don't have to). Sprinkle spices on top of chicken.2. Cook on low 6-8 hours or high 3-4 hours.3. Shred chicken and return chicken to veggie mix. Stir up.4. Extra juice is ok - it will keep chicken moist. Use slotted spoon to scoop up chicken and veggies, draining well. Place mixture on rolls/buns placing on top of cheese if desired.I am planning to serve with air fryer frozen french fries. Enjoy!
