Creamy Slow Cooker Philly Chicken Cheesesteak Soup Tips, FAQ & printable recipe

Tips for success

To enhance the flavor, consider a light seasoning of salt and black pepper after the soup has finished cooking, as the salt content in the condensed soup and broth can vary significantly.

Adding a small amount of garlic powder or onion powder during the assembly phase can also boost the savory notes of the dish if you prefer a more pronounced flavor profile.

If you find the soup is too thick after cooking, you can thin it out by adding a small splash of chicken broth or even a little milk. Conversely, if you prefer a thicker consistency, you can let the soup cook uncovered for the last 15 minutes of the cycle to allow some of the liquid to evaporate, but keep a close eye on it to prevent burning.

Variations

• Spicy Philly Chicken Soup: Add a tablespoon of diced pickled jalapeños or a dash of hot sauce to the soup base before cooking to introduce a pleasant heat that cuts through the creaminess of the provolone cheese.
• Mushroom Philly Soup: Incorporate one cup of sliced cremini mushrooms during the assembly phase. The mushrooms add an earthy depth that pairs exceptionally well with the sautéed peppers, onions, and melted cheese.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Freeze for up to 2 months in a freezer-safe container, leaving room for expansion.

Reheat

Thaw in the refrigerator overnight and reheat on the stove over low heat until steaming hot.

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Ensure the soup has cooled down to room temperature within 2 hours before placing it in the fridge to maintain food safety.

When reheating, use a saucepan over low heat, stirring frequently, or use a microwave-safe bowl, heating in short bursts and stirring in between to ensure even warming.

This soup is an excellent candidate for making ahead, as the flavors often meld and improve after sitting in the refrigerator overnight.

You can assemble all the ingredients in the slow cooker insert the night before, keep it covered in the fridge, and then simply place it in the slow cooker base and turn it on when you are ready to start the cooking process the next day.

Serving ideas

Serve this soup hot in deep bowls, perhaps accompanied by a piece of crusty bread or a side salad to balance the richness of the creamy broth. Because it is quite hearty, it works well as a main course for a casual dinner. You can also garnish the bowls with a few extra slices of sautéed peppers or a sprinkle of fresh herbs if desired for a touch of color.

For a fun variation, serve the soup in hollowed-out bread bowls to mimic the experience of eating a Philly cheesesteak sandwich. Ensure the bread is sturdy enough to hold the liquid without becoming soggy too quickly.

This presentation is perfect for a weekend lunch or a cozy dinner, adding a rustic and satisfying element to the meal that guests and family members will certainly appreciate.

Frequently asked questions

Recipe card

Creamy Slow Cooker Philly Chicken Cheesesteak Soup

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 1 1/2 lb chicken breast strips
• 2 cups sliced green peppers
• 1 cup sliced onions
• 8 oz provolone cheese, torn into pieces
• 4 cups chicken broth
• 1 can (10.5 oz) condensed cream of chicken soup

Instructions

1. Place the raw chicken breast strips into the bottom of the slow cooker. Arrange the sliced green peppers and onions evenly over the chicken pieces.
2. Tear the provolone cheese into smaller pieces and scatter them over the vegetables and chicken. In a separate bowl, whisk together the chicken broth and the condensed cream of chicken soup until smooth, then pour this mixture into the slow cooker.
3. Cover the slow cooker and cook on low for 4 to 6 hours or on high for 2 to 3 hours. Ensure the chicken reaches an internal temperature of 165°F (74°C) before serving. Stir once more before ladling into bowls.

Contains: gluten, milk

Estimated nutrition per serving

Calories

380

Protein

28.5 g

Carbohydrates

12 g

Fat

24 g

Fiber

1.5 g

Sugar

3 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.