The Best Pretty Good Sandwiches You'll Ever Eat

At dinner last night, Tyler said, "This is the best sandwich I've ever had."  Followed up by, "Well, of course they're not the best, but they are pretty good."  So, prepare, as I'm about to tell you how to make a pretty good sandwich.

At Tyler's request, chicken philly sandwiches were put on our dinner menu this week.  I had never made them before, but I decided to try using the crock pot, since I have issues with cutting up raw chicken.  Seriously.  I used my standard crock pot chicken cooking method, threw in some pepper and onions, and added it all to a toasted bun with some melted provolone.  The results were easy, fast and pretty good.

Crock Pot Chicken Philly Sandwiches

1.  Put chicken breasts in crock pot. ( I used 3 large).

2.  Top with small cubes of butter (about 2 tablespoons total).

3.  Sprinkle with one packet of Good Seasons Italian Dressing Mix.

4.  Cover and cook on high for 3-4 hours, or low for 5-6 hours.  

5.  About an hour before you are ready to eat, cut the chicken into chunks/cubes and add one sliced onion and one sliced green pepper (Red pepper would be great, too.  I bought one, but left it out because my kids will eat it raw but not cooked.)  Continue to cook until dinner time.

6.   Brush buns with melted butter and toast on a cookie sheet in the oven.  When they are lightly toasted, top with slices of provolone and put back in the oven for a few more minutes, until the cheese is melted. 

7.  Fill the buns with the chicken and veggie mixture and serve immediately.

Notes:

- I'm not a professional recipe writer.  Shocking, I know.

- Tyler used standard hoagie rolls, while the kids and I had DKB blues buns.  Everyone gave rave reviews.

This picture is awful, but I was in too much of a hurry to eat.  No time for a retake!

I served the sandwiches with crash hot potatoes from The Pioneer Woman blog.  They were super delicious and so simple.  They were seriously amazing, as in, instead of packing up leftovers, we stood over the pan and ate them with our bare hands.  I used small organic russets, since that's what I had on hand, along with dried rosemary instead of fresh.  Yum, yum, yum!