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Thursday, October 5, 2017
Crockpot Chicken Philly Cheesesteak by Tiffany
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3 tablespoons corn starch
1 cup chicken broth
2 pounds boneless skinless chicken breasts, cut into strips
1 large onion; sliced
3 bell peppers (the more colorful the better), cut into strips
1/2 teaspoon black pepper
1 clove of garlic, minced
6 slices of provolone cheese
Add all ingredients to freezer bag, except cheese. (You can add broth and cornstarch.)
Remove as much air as possible, seal, and freeze for up to three months.
Place all ingredients EXCEPT for cheese and rolls in crockpot.
Cook on “low” setting for 6 hours, or until chicken is cooked through and peppers are soft.
Lay cheese over mixture.
Cook on “low” for additional 10 minutes or until cheese is melted.
Serve on a fresh, hot roll.
from m to b
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