Chicken Philly Cheesesteak

Hey everyone! I hope everyone's weekend was wonderful! I was supposed to post Saturday about the roast with carrots. The power went out at the house for a while and the meat stopped cooking for a couple of hours and then at 7:30pm the meat still was not cooked and we ended up getting food out. I felt like the meat was tough and did not eat it so i'm not going to post that one until I know for sure it works.

Today I made Chicken Philly Cheesesteak,

• 2 Lbs boneless, skinless chicken breasts cut into strips
• 1 Onion sliced
• 3 Bell peppers cut into strips
• 1/2 tsp pepper
• 1 Clove of garlic minced
• 1 Cup chicken broth
• 3 Tbsp corn starch
• Cheese of choice (I used white american, you can use provolone or whatever kind you prefer)
• Sub rolls 

To freeze this meal, mix the cornstarch into the broth and combine all except cheese and bread.

Cook this meal on low for 6-8 hours.

Meal in slow cooker 

Chicken Philly Cheesesteak

Every night I ask Jake to tell me what he thought about the food and every night is the same response, "it was good." The peppers and onions were soft and the chicken was juicy. I like using white american cheese because I feel like it's creamy, I think this sandwich would have been ever better with maybe even a pepper-jack cheese. I also add a little mayonnaise to the bread before I put the chicken on because who doesn't love mayonnaise? I used a slotted spoon to put the chicken on the bread because there was broth in the slow cooker. I place a slice of cheese on top and I cut my oven on 350 degrees. After the oven preheated I place the subs on a pan and put them in the oven for about 5 minutes just to melt the cheese and crisp the bread a little. All in all another meal with no hassle and easy clean up! I hope to see you all tomorrow for meatball soup!