Is there any greater joy than coming home to a fully cooked meal and only having one dish to wash? I think not.
I've really been embracing my crock pot lately. With the hustle-and-bustle of every day life, it's great to have at least one crock pot day a week.
This Crock Pot Chicken Philly recipe will definitely be added to my regular rotation. You can't beat the flavorful, beer-braised, fork tender chicken topped with ooey-gooey white American cheese.
* Ingredients (makes 3-4 sandwiches, depending on size)
* 1 lb. boneless skinless chicken breasts (I used two)
*1 (12 oz) beer (I used pale ale - whatever you have is fine)
* 1 c. sliced mushrooms
* 1 sweet onion, thinly sliced
* 1 tbsp. worcestershire sauce
* salt, pepper
* 5 slices white american cheese
*sub rolls or hoagie rolls, for serving
In a crock pot, combine onions, chicken, mushrooms (place these on top so they don't disintegrate in the slow cooker), beer, worcestershire, salt and pepper. Cook on low for 8 hours, or until the chicken easily shreds. When the chicken is done, use two forks to gently shred the meat in the slow cooker. Top the meat mixture with an even layer of sliced cheese, turn the heat off, and let sit for 20 minutes or until the cheese is melted. Remove chicken mixture with a slotted spoon and serve on toasted sub rolls. Enjoy!