Crockpot Chopped Sandwich
Slow-cooking boneless chicken thighs in a splash of pepperoncini brine does two jobs at once — it seasons the meat all the way through and leaves you a tangy jus to pour back over the top. That jus, whisked into the vinaigrette, is the difference between a dry shredded hoagie and a juicy one. Chopping the warm chicken together with cold lettuce, tomato, onion, and provolone is the whole point of a chopped sandwich — the dressing clings to every bite instead of pooling in the bottom of the roll. Cook the chicken until it reads 165°F in the thickest part, shred it while it's still warm, and pile it high; if you like this one, our BBQ Pulled Chicken Sandwiches and Crockpot Swamp Potatoes are the natural next slow-cooker dinners.
Dinner · Italian-American, Slow Cooker, Comfort Food, Fall • 6 hr 25 min
Nutrition (per serving)640Calories·30gFat·48gCarbs·45gProtein
Per serving. Values are approximate and calculated from USDA FoodData Central.
Ingredients
- For the slow-cooked chicken:
- 2 pounds (about 6–8 thighs) boneless, skinless chicken thighs
- 1½ teaspoons kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper, plus more to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon red pepper flakes
- ½ cup sliced pepperoncini (from a jar), plus ⅓ cup of their brine
- ½ cup low-sodium chicken broth
- For the Italian vinaigrette:
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon dried oregano
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- ¼ cup extra-virgin olive oil
- For the chopped salad:
- 3 cups iceberg lettuce, cut into 1-inch pieces
- 1 cup cherry tomatoes, quartered
- ¼ cup red onion, thinly sliced
- 4 ounces provolone cheese, cut into ¼-inch cubes
- ¼ cup sliced pepperoncini
- For serving:
- 4 hoagie rolls, split
- 2 tablespoons unsalted butter, softened
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Steps
- Season and load the slow cooker: Place the chicken thighs in a 6-quart slow cooker. Sprinkle with the salt, black pepper, oregano, basil, garlic powder, onion powder, and red pepper flakes, then turn the thighs to coat them evenly. Add the ½ cup sliced pepperoncini, the ⅓ cup pepperoncini brine, and the chicken broth.
- Cook the chicken: Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the chicken is fork-tender and reads at least 165°F on an instant-read thermometer inserted into the thickest part. (For the shreddiest texture, let it climb to 180 to 185°F — the thighs stay moist but pull apart easily.)
- Make the vinaigrette: While the chicken cooks, whisk the red wine vinegar, Dijon mustard, oregano, salt, and black pepper together in a small bowl. Slowly stream in the olive oil, whisking constantly, until the dressing is emulsified. Set aside.
- Shred and reserve the jus: Using tongs, transfer the cooked chicken to a cutting board. Use two forks to shred it into bite-size pieces, then pour ¼ cup of the cooking liquid from the slow cooker over the warm meat and toss to moisten. Keep the rest of the jus warm in the slow cooker set to warm.
- Chop and dress: Mound the shredded chicken in the center of the cutting board with the iceberg lettuce, cherry tomatoes, red onion, provolone, and the remaining ¼ cup sliced pepperoncini. Drizzle with the vinaigrette, then chop everything together with a large chef's knife or mezzaluna, rocking back and forth, until the mixture is combined into bite-size pieces that still hold some texture.
- Toast the rolls: Spread the cut sides of the hoagie rolls with the softened butter. Place them cut-side down in a 12-inch skillet over medium heat and toast until golden and crisp, 2 to 3 minutes.
- Assemble and serve: Pile the chopped mixture generously into the toasted rolls, pressing it in lightly. Spoon a little of the reserved jus over each sandwich just before serving. Serve warm with extra pepperoncini and any remaining jus on the side for dipping.
Tips & Variations
Make Ahead
The chicken can be cooked and shredded up to 3 days ahead — cool it completely, then refrigerate in its cooking liquid to keep it moist. The vinaigrette keeps in a sealed jar in the refrigerator for up to a week; shake well before using. Chop the salad and dress the sandwiches just before serving so the lettuce stays crisp. Reheat the shredded chicken gently on the stovetop with a splash of the reserved jus or broth.
Storage
Store the chopped chicken mixture separately from any leftover rolls and undressed lettuce. Refrigerate the chicken in an airtight container for up to 4 days and reheat gently on the stovetop or in the microwave with a splash of broth. The dressing keeps refrigerated for up to a week. Assembled sandwiches are best eaten right away; the rolls go soggy if stored dressed.
Substitutions
Boneless pork shoulder works beautifully — cook it low for 8 to 10 hours until it shreds easily (pork is safe at 145°F, but it won't pull apart until it reaches 195 to 205°F), and use the same seasonings. Boneless, skinless turkey thighs are a leaner swap; cook to 165°F. Romaine or green leaf lettuce stands in for the iceberg. Swap the provolone for mozzarella or provolone-picante for more bite. A good store-bought Italian dressing replaces the homemade vinaigrette in a pinch — stir a spoonful of the pepperoncini brine into it for the same tang. Gluten-free: serve the chopped mixture over toasted gluten-free rolls or in lettuce cups.
Nutrition
Per serving: 1 sandwich (¼ of the recipe)
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
