By Wendy Zitzman
I can honestly say, I have NEVER met a single soul who doesn’t love Philly Cheesesteak sandwiches. And with good reason – these meaty sandwiches are beyond delicious.
Traditionally made with steak, and topped with green peppers, onions, and melted cheese, a cheesesteak can be way too many Weight Watchers Points to enjoy on a regular basis.
But by using chicken breast and a reduced-fat provolone cheese instead, I was able to bring the Points down to a reasonable 6 Points per sandwich, including the roll.
I used Trader Joe’s Artisan rolls because they are low in Points and taste amazing, but the square shape makes them not as fancy as the traditional hoagie roll used in cheesesteak recipes.
Also, I used a whole slice of provolone on each sandwich, so it ended up covering most of the chicken and veggies which makes it harder for you to see the insides of the sandwich based on my photo.
But, you guys, this sandwich is SO good! Oh, and did I mention it’s all prepared in a crockpot? That’s right…quick, easy, and delicious, this Crock Pot Chicken Philly Cheese Steak Recipe is a must-make.
CROCK POT CHICKEN PHILLY CHEESE STEAK RECIPE
Wendy Zitzman
3.79 from 42 votes
A low calorie Philly Cheese Steak Recipe that’s made with well-seasoned chicken instead delivers one amazing meal! The vegetables along with the tender and juicy chicken, are in prepared in the slow cooker making the meal prep a snap while keeping the meat moist and full of delicious flavor.
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Prep TimePrep Time 10 minutes mins
Cook TimeCook Time 4 hours hrs
Total TimeTotal Time 4 hours hrs 10 minutes mins
ServingsServings 6 servings
CaloriesCalories 315 kcal
Ingredients
- 1 lb skinless, boneless chicken breasts
- 2 tbsp light butter
- 1 large onion - (sliced)
- 2 green peppers - (thinly sliced)
- 6 slices reduced fat provolone cheese
- 2 garlic cloves - (chopped)
- 2 tbsp steak seasoning
- 6 small rolls - (I used Trader Joe’s Artisan Rolls)
- Salt and pepper to taste
Instructions
Slice chicken into thin strips. Toss in a bowl with salt, pepper, and steak seasoning.
Place butter in crock pot. Place onions and green peppers on top, then add in the chicken.
Cover and cook on low for 4-5 hours.
Divide chicken, onions and peppers evenly amongst rolls. Top with a slice of provolone cheese and place in toaster oven for about 2 minutes on toast setting to melt cheese.
Serve immediately.
Nutrition
Serving: 1 sandwichCalories: 315 kcal (16%)Carbohydrates: 28.5 g (10%)Protein: 26.7 g (53%)Fat: 10.3 g (16%)Saturated Fat: 5.5 g (34%)Cholesterol: 69 mg (23%)Sodium: 448 mg (19%)Potassium: 391 mg (11%)Fiber: 2.2 g (9%)Sugar: 2 g (2%)Calcium: 130 mg (13%)Iron: 0.7 mg (4%)
CourseCourse: Lunch Recipes, Main Course Recipes
CuisineCuisine: American Recipes
DietDiet: Low Calorie Recipes
KeywordKeyword: CROCK POT CHICKEN PHILLY CHEESE STEAK
Cooking Method: Slow Cooker Recipes
Main IngredientMain Ingredient: Chicken Breast Recipes
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AuthorWendy Zitzman
As your average, every day, All American woman, I look forward to sharing with you my thoughts and ideas on many different topics that interest me such as dieting, health & fitness. Trust me when I tell you that this is one site you NEED to bookmark! I have the most amazing recipes with Weight Watchers Points that you won’t believe are low calorie! As an avid Weight Watchers follower, I have learned so many helpful tips and tools over the years that I am eager to share.
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21 Comments
Rachel6 years agoReply
Amazing. I actually cooked in on the stove in a skillet because my crock pot isn’t working. Will definitely be making this again!
Amy8 years agoReply
What brand of steak seasoning do you recommend? Thanks
Amy8 years agoReply
Just curio
Billy9 years agoReply
this asks for two garlic cloves but never says where to use them. I’m guessing they go in with the onions and bell peppers?
Lisa9 years agoReply
See AlsoRecipes - Minute Rice®I made this tonight and it was delicious. I added the garlic on top of the chicken and added a bit of low sodium chicken broth. Towards the end of cooking I also added some banana peppers. This gave it a little zing and I would for sure add again. Thank you so much for all of your great recipes. I’m a little obsessed with your website!!! Thanks again!!!
steph9 years agoReply
if i make this minus the cheese do you think I can reheat when its time to eat?
Jackie9 years agoReply
This was delicious! Since I was also feeding this to my two- and four-year-olds, I simply diced both the onion and peppers and just put in frozen chicken tenderloins and shredded them prior to serving. My husband couldn’t believe that it was WW friendly and we’ll definitely make again.
Fit With Dawn10 years agoReply
Can you tell me how many points a serving of just the filling would be? I want to add this to a tortilla or sandwich thin… ooh, maybe brown rice!
Thanks
EmilyB10 years agoReply
There were comments about the Dale’s seasoning and now they are gone! I made this before using a steak seasoning recipe someone had posted since I don’t have Dale’s and now everything pertaining to the steak seasoning is gone! What happened?? I’m trying to make it right now :(
Donna10 years agoReply
Can you please tell me what the serving size would be (other than 1 sandwich – how much of the filling goes into the sandwich please)?
Angelique11 years agoReply
we made this a couple of weeks ago and wow! so juicy and so good! i wanted two! the only thing i did different was i used jarred roasted red peppers instead of green bell peppers because i’m just not a fan if they aren’t soft enough. and rather than take the chance that they’d still be crisp, i used a pepper i know i love on sandwiches! thank you so much for this recipe!!
Meg11 years agoReply
These were fantastic! I added mushrooms and also put about 1/2 cup of fat free chicken broth in the crockpot to keep the chicken moist. Everyone loved them!!
LacyMichelle11 years agoReply
I thought this was excellent. I made it this weekend for my family. Our walmart didn’t have reduced fat provolone, so I used full fat which cost me 2 pp. I also used lavash bread for me. The family had soft; large rolls. The flavor was excellent. I don’t understand why this would be negative, obviously the point behind this is to be a leaner, full flavor, minus all the bad for you items haha. If we weren’t having issues with weight, we would be enjoying the full fat philly steak, drenched in the oil, slathered with cheese and a zillion calories haha!!
Debbie Cunningham Montique11 years agoReply
Thanks again for all your wonderful recipes, and the hard work you put into sharing them with us. I’m fixing this for dinner tonight, and realized that the garlic isn’t mentioned anywhere in the preparation steps. I’m just going to throw it in he crock pot with the onions and bell peppers.
Judy@lifeonthefoodchain.com11 years agoReply
Looks good.
But you’ve obviously NEVER eaten a real Philadelphia Cheesesteak. Green peppers? Butter (light)? Unfried onions? This isn’t even close. You need to come here and try one…or a half. Use your extra weekly point allowance, LOL.
Maybe you should call it something other than a Philly Cheesesteak?
LaaLooshPost Author11 years agoReply
Lol….ok, ok…I knew there’d be some Philly local who’d give me some flack about this :). I would never even attempt to knock off a low cal version of an AUTHENTIC Philly Chesesteak. They are just too good as is, and not worth sacrificing, even though I would probably use my entire week of flex Points on just 1 sandwich. My version, is just a healthy sandwich that tries to capture just a smidgen of the basic essence of a Philly Cheesesteak. Since most Americans may never actually get to try a real one, we have to take what we can get. :).
Meg11 years agoReply
Oh come on.
Judy@lifeonthefoodchain.com11 years agoReply
Sorry, but calling that a Philly Cheesesteak is like calling a crescent roll a french croissant. Still delicious, but not even close. Obviously, Meg, you’ve never eaten one, either. You just have to eat 0 Point soup all day and then just have a half…
h10 years agoReply
Than don’t eat it Judgy Judy. Get over yourself.
Marcie Tusher11 years agoReply
HI! This sounds A~mazing to me, but we are not big pepper fans around here…do you think I could use canned or jarred mushrooms on the bottom of the crock along with the onions instead of the beppers??? Also, what is your FAVORITE light butter that you use…how many PP????? Thanks for your help!!! Marcie
LaaLooshPost Author11 years agoReply
Yes, you can definitely use mushrooms or any other veggie you’d like! As for light butter, my go-to is Brummel & Brown. It’s 1 Points + per tbsp. I LOVE it!
