My husband Tony is a big fan of a Chicago-style beef sandwich, which has thinly shaved, seasoned beef topped with hot giardiniera and drizzle of the beef au jus. I thought, why not make an easy version with chicken for all of our weeknight dinner and game day needs?
These slow cooker Italian chicken sandwiches are seasoned with a few simple spices and slow cooked until the chicken is juicy. You’ll add a little brine from jars of the giardinera and pepperoncini, which gives the chicken a kick of delicious heat and helps to tenderize it. Top it all on a toasty hoagie bun with melty provolone cheese and omg it’s love at first bite.
Make a big batch for football Sunday, or enjoy a fun, hands-off weeknight dinner with the family! They might just be Tony’s favorite dinner of all time.
Ingredients in these slow cooker Italian chicken sandwiches
You’ll need really simple ingredients to make these flavorful Italian chicken sandwiches:
- Chicken: I like to use boneless skinless chicken thighs because they end up a lot juicier when slow cooked.
- Olive oil: you’ll want to brown the chicken in a little olive oil before adding it to your slow cooker.
- Onion: you’ll also cook down some onion in the chicken fat to give it extra flavor.
- Seasonings: we’re using salt, pepper, Italian seasoning, garlic powder, and onion powder to season the chicken.
- Chicken broth: I like to use low-sodium chicken broth so that I can control how much salt is in the recipe. The chicken broth will help the chicken cook in your slow cooker.
- Giardiniera & pepperoncini: you’ll find both of these ingredients near the olives and jarred pickles of your grocery store! The pepperoncini themselves and the brine from the jars will give the chicken flavor and moisture, and will actually help tenderize the chicken. I recommend using mild giardiniera.
- For serving: I like to serve the chicken up on hoagie buns with provolone cheese and extra giardiniera and pepperoncini for a little crunch and spice.
What is giardiniera?
If you’ve never seen this word before, I don’t blame you! It’s an Italian staple that’s famous in Chicago and is used on Italian beef sandwiches here in the city. It’s essentially a jar of pickled vegetables like peppers, cauliflower, and carrots that get jarred in vinegar and olive oil. It can range from mild to very spicy, so I recommend using mild in this recipe if you’re not used to the kick of heat!
Make them gluten-free or dairy-free
- To make gluten-free: simply use your favorite gluten-free buns or rolls!
- To make dairy-free: omit the provolone cheese and add a dairy-free sauce or your favorite dairy-free cheese slices.
Easy Italian chicken sandwiches right in your slow cooker
- Brown the chicken. Season your chicken with salt and pepper, then brown it on both sides in a skillet with a little olive oil. Cook your onions in with the chicken during this step, then transfer both to your crockpot. I’ve also skipped this step before and just have thrown everything into the slow cooker and it came out just fine! Browning the chicken just adds a little more flavor!
- Cook the chicken. Stir in the seasonings, broth, pepperoncini and giardiniera, cover, and cook for 3-4 hours on high or 6-7 hours on low.
- Shred it up. Once the chicken is cooked, remove it with a slotted spoon and shred it with two forks. Add the chicken and juices back to your slow cooker and turn it to warm.
- Assemble & serve. Toast your hoagie buns in the oven, then add your cheese, top with the warm chicken and garnishes, and serve them up!
More ways to serve the chicken
The shredded slow cooker Italian chicken would also be delicious on nachos! Load the chicken up on tortilla chips with your favorite melty cheese and make a big platter for sharing.
Storing & freezing tips
- To store: If you have leftover chicken, simply store it in an airtight bag or container and keep it in the refrigerator for up to 4 days.
- To freeze: allow the chicken to cool completely before transferring it to a freezer-safe bag or airtight glass container. It will stay good in the freezer for up to 3 months. Allow the chicken to thaw in the refrigerator before fully reheating or using it.
- To reheat: for a hands-off option, you can add the leftover chicken to your crock pot and place it on “warm” to warm it back up. Otherwise, you can simply reheat it in the microwave or on the stovetop.
More dinner recipes you’ll love
- One Pan Baked Pesto Orzo with Chicken Meatballs
- Incredible Slow Cooker Pulled Chicken Sandwiches
- Baked Crunchy Honey Cornflake Chicken
- The Best Healthy Turkey Chili
- Groovy Skillet Chicken with Thyme Parmesan Mushroom Gravy
Get all of my dinner recipes here, and my game day recipes here!
I hope you love these slow cooker Italian chicken sandwiches! If you make them be sure to leave a comment and a rating so I know how you liked them.
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Slow Cooker Italian Chicken Sandwiches
Ingredients
- 2 pounds boneless skinless chicken thighs
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- ½ medium yellow onion, sliced
- 1 ½ cups low-sodium chicken broth
- 1 tablespoon italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Freshly ground black pepper
- 8 ounces pepperoncini slices, plus ⅓ cup of their brine
- 8 ounces chopped giardiniera (mild is best), drained and rinsed
- For serving:
- 8 hoagie buns
- Provolone cheese slices
- Chopped giardiniera (mild is best)
- Pepperoncini slices
Instructions
- Season both sides of the chicken with salt and pepper.
- Brown the chicken: Warm olive oil in a dutch oven or large deep skillet or braiser and place over medium-high heat. Once the oil is hot, add in the chicken and cook, undisturbed, until golden brown and fat starts to render and the thigh easily releases from the pan when moved, 4 to 5 minutes. Immediately nestle the onions in between the chicken thighs and cook, stirring as best as you can so they soak up some of the chicken fat. Once chicken is brown on one side, turn the chicken over and cook until golden brown on the other side, 4 to 5 minutes. Transfer the chicken and onions to the slow cooker.PLEASE NOTE: I've also skipped the browning of the chicken and onions before and it came out great. Browning the chicken and onions just adds a little more flavor!
- Slow cook the chicken: Sprinkle the seasonings all over the chicken and onions: italian seasoning, garlic powder and onion powder. Next add in the chicken broth, pepperoncini peppers, ⅓ cup of pepperoncini brine and the drained giardiniera. Gently stir mixture with a wooden spoon. Cover and turn the crockpot to low for 6 to 8 hours or high for 3 to 4 hours. Use a slotted spoon or tongs to transfer the chicken to a sheet pan and shred with two forks. Add the shredded chicken and juices back to the slow cooker and gently stir. Turn the slow cooker to warm.
- Assemble the sandwiches: Preheat the oven to 375 degrees F. Split the hoagie buns open, place on a baking sheet and toast in the oven for 5 minutes until slightly golden on the edges. Next, add cheese to the bottom of the hoagie (the cheese will melt in the warm bun and with the hot meat mixture on top.), then fill with the shredded chicken and top with pepperoncini and extra giardiniera! Enjoy!
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on December 10th, 2024, and republished on October 14th, 2025.
I made this recipe today and it turned out sooo good! I used chicken breast instead of thighs as that’s what I had. My husband loved it and asked me to keep this recipe for future meals.
Love that!!
These were great and an easy weeknight meal! Something different than our normal. I did a half recipe and it turned out great! Will definitely make again!
Amazing! Glad it was a hit!
Hi just wondering about the brine. Do you recommend adding brine of both the pepperoncini and giardineria?
Also what sides would you recommend with this meal? Thanks, looking forward to making this.
Hi! I typically add just the pepperoncini brine. As for sides, my baked beans are great for a game day meal or this brussels sprouts salad if you want go get some veggies in!
These were CRAZY GOOD. I could eat these for days. Alas, they did not last long. THANK YOU!!!
So glad they were a hit!!
I can’t wait to make these this weekend! What sides would you pair with them?
I made these for dinner tonight and holy flavor bomb, the chicken is delicious! Great, easy recipe. I followed exactly as written. This will for sure be in our regular rotation!!
So good!! Glad you loved them just as much as we do!
Hi, can you please clarify the 8 oz of pepperocinis and giardinara……..is it weight or a cup measurement? Thanks!!!
Hi! Both of those ingredients typically come in a 16oz jar, so you’ll use about 1/2 of a jar 🙂
My family loved this meal! I served it over rice without cheese. I used chicken breasts instead of thighs. Delicious and so easy to make.
Perfect! So happy to hear that!
These sandwiches were so, so good. I did not make any modifications. The key is toasting the bun to get it nice and crunchy. That made the sandwich hold together and not get soggy even with the drippy shredded chicken. The taste was outstanding.
The best! So glad you loved them!
These are so full of flavor & so delicious. This will be a regular in our house! Thank you, Monique!
Our favs, too! Glad you loved them!
Please use the recommendations that Monique is suggesting for the gardinera and the pepperoncini. I bought the organic stuff at Whole Foods and my whole batch of chicken was way too salty. I couldn’t even eat it. I will try this recipe again using Monique’s recommendations . Womp womp …
Sorry to hear that!!
Has anyone tried this in the InstantPot? I’d love to hear about what you did. I don’t own a slow coocker.
I actually don’t own an Instant Pot so I’m not sure what the instructions would be! Take a peek at the comments to see if anyone has 🙂
Hello! Has anyone made this in the InstantPot? I don’t own a slow cooker.
I made this in an instant pot. I used the saute function to sear the chicken and cook the onions. I then switched to Pressure Cook (High) for 10 minutes. Once done I let it natural release for ten minutes and then quick released the remaining pressure.
I followed the recipe exactly and there was too much liquid for an instant pot. I’d reduce the chicken broth to just 1/2 cup next time.
Flavor was great and my husband was a big fan. I served it over rice for an easier meal.
I have made this in both the slow cooker and now instant pot thanks to the above comment! These directions worked perfectly and made for an even easier week night meal!
Love that!!
I took this to a fellowship meal at my church and it did not disappoint! It was delicious and everyone wanted the recipe. Thank you for this amazing recipe. ♡
I’m so glad!!
Another winner from AK. Flavor packed but with minimal effort. Perfect for those busy days where you need to come home with dinner already done or to feed a crowd on game day. Don’t forget the cheese!!!
Absolutely! One of my go-to easy dinners 🙂
OBSESSED! Can’t wait to eat leftovers. My family likes spicy and we used hot giardiniera! Will be making this recipe again and again!!
Love that!! Perfect dinner 🙂
Made this tonight and it was soo yummy! Thanks for the great recipe!!
One of my all-time favs! So glad you enjoyed!
Super great flavor and an easy meal that doesn’t require the oven during these hot summer days – just used our air fryer to toast the bun!
Absolutely! Love that!
Is browning the chicken before hand necessary? Looking for something to “set forget” before work? Thanks!
It adds extra flavor, but you can skip it if you’d like!
This dish was spicy and delicious, even with the mild giardinera! Delicious. As I don’t eat bread, I threw in some riced cauliflower when I put the shredded chicken back into the crock pot.
Thanks for a very good, super easy dinner! I imagine this would be great for parties.
Love that idea! Glad you enjoyed!
This is unbelievably flavorful and just damn delicious.
So good!! Glad you enjoyed!
Hello! I’ve made this multiple times, and we love it! I do have a question. When you are saying 8oz of pepperoncini, do you mean from an 8oz jar, or actually 8oz of peppers? I bought a 16oz jar and the peppers without the liquid weighed 8oz, but kind of seemed like a lot. Thank you!!
Hi! Yes, use 8oz of the peppers without the liquid, but reserve 1/3 cup of the liquid 🙂 It seems like a lot, but there’s a lot of chicken to cover, too!
These sandwiches were SO good. I loved how it was something different from what I usually make and so satisfying. Definitely in the rotation for family gatherings because it’s so simple and could be scaled to serve a crowd. Also used Dalkin & Co. Tuscan seasoning and it’s a collab I didn’t know I needed.
Absolutely! Easy and delicious (and I LOVE that seasoning!)
Another amazing recipe! These are so good!!!
So glad you loved them!
This was great! I was a bit lazy and didn’t brown the chicken. I tossed everything into the slow cooker. It was so good though, we gobbled up the sandwiches. The next night I put the leftovers over pasta with some grated pecorino and it was delicious!
Perfect! Great idea using the leftovers, too!
These were so insanely good!! Even my picky eight yr old devoured it and said it was his favorite chicken ever. I went light on the pepperoncini and giardiniera in the crockpot to make aure it wasn’t “too spicy” for my more sensitive eaters, and then added extra to mine. Served it with homemade French fries and fruit and it was an awesome Sunday dinner!
So happy to hear that! Perfect family dinner 🙂
This recipe was incredible! My husband gave it a 12/10. I actually used hot giardiniera instead of mild (we’re chicagoans after all!) and I used the instant pot instead of the slow cooker! I used the sauté function to brown the chicken, added in the onions per the original instructions. Then I sealed and pressure cooked all the ingredients for 27 minutes! Perfect flavors, perfectly cooked! Thanks!!
Love that! One of our fav dinners as Chicagoans, too 🙂
These Italian chicken sandwiches taste like they’re from a local sports bar in the best way possible. Think craveworth comfort food 🙂 I left a few tips in my full recipe review here for anyone who is interested! https://whatnatisdoing.com/recipe-roundup-what-i-made-this-week-11-30-25/
So good! Glad you enjoyed!
As always, this is delicious! Quick to come together (I didn’t brown the chicken this time, and it still came out so yummy!), but tastes like I worked way harder than I did on it! My husband loved it too, and he’s Italian, so these must be really good! Already adding to my grocery list for my next shopping trip to make again asap!
Amazing! Glad it was a hit!
Made it as-is and it was a hit! Leftovers were even great just reheated and straight from a bowl! Definitely will be in the regular rotation.
So good! One of our all-time favs to meal prep, too 🙂
So delicious. I browned one pound of chicken thighs but not the other and still turned out amazing (I did 8 hours on low). I can’t have dairy right now, so no cheese for me, but was so tasty regardless. Highly recommend.
Perfect! So glad you enjoyed!
Delicious! So happy to have another meal to add to our rotation.
Absolutely! Glad you enjoyed!
Delicious way to add diversity to my chicken making – a new family fave!!
And so easy.
These were so good!! And easy… we ended up putting the broth in little ramekins and ate the sandwiches like French dips with au jus. This is another winner by Monique.😊
That sounds absolutely delicious! So glad you enjoyed this one, Jenny 🙂
So fun and easy! Thanks for making it 🙂
Do not sleep on these chicken sandwiches!! OMG, they are so flavorful! Toasting the hoagie while melting the provolone just makes the perfect vessel for the chicken. Sooooo goood!
Thank you for this comment, Courtney! These definitely are one of my favorite sandwiches, too 🙂
This recipe was SO GOOD!!! Made it for the Super Bowl and everyone loved it. Very easy recipe. I did not brown the chicken and onions first, and used boneless chicken breasts. The chicken did not dry out at all and the flavor was amazing! Will be making this again.
A Super Bowl success!
My husband: this is the best thing we’ve made in awhile.
These were soo good. So much flavor. Highly recommend using picante provolone.
Will make again!
So happy to hear that! I’ll have to try that provolone, too 🙂
The best easy weeknight meal that everyone in the family loves! Bonus that it’s a crockpot meal.
Made this this week and it was delicious! My two boys age 7 and 3 even really liked them! It’s a nice crockpot meal that I can throw on in the morning and have ready by dinner time.
So happy to hear that!
Made this tonight- the whole fam loved it!!! So flavorful.
So glad these were a hit!
This has become a staple in our home. I make this almost every week. It’s so easy and I love just having the shredded chicken on hand to mix with some pasta, top it on a salad or even just eat with some veggies. It has so much flavor and it’s very easy and quick to make especially during those busy weekdays.
So easy and so perfect! has been made many times for a quick and delicious dinner!
Absolutely! One of our go-tos 🙂
I’ve made these several times for gatherings and everyone always raves about them! They are so easy and so flavorful! Don’t even miss the beef 😉
So happy to hear that!
We LOVE the spice in these! Had it over quinoa instead of rolls for a lighter version.
Love that idea!
So flavorful and easy to come together for a large crowd!!
Guaranteed crowd-pleaser!
Soooooo good! And the leftovers are almost better! I have made this twice now and my husband and I love it. It’s so flavorful and the longer the chicken thighs sit in the slow cooker the better they are. We use some of the juice in the crockpot as a sort of sauce to dip it in. It’s a bit too spicy for our younger kiddos but my oldest does like it. Highly recommend!
So happy these were a hit! Feel free to try a more mild giardiniera for your little one, too 🙂