Did you miss me fans? This week we've made several old favorites, had leftovers, and got treated to a delicious dinner from our sweet friend, so I really haven't had a chance to make anything new. Last night, we tried Slow Cooker Chicken Philly Sandwiches and were pleased with the results. This was a tasty, simple meal, that will provide Mike with some leftovers as I work most of the weekend. In addition, the recipe was fairly healthy and could be made healthier depending on your cheese and bread choices. I started by adding 2 Tbsp of butter to the crock pot and then covering that with onions, green peppers, and minced garlic. Next, I sliced up my chicken and rubbed it with Salt Lick dry rub because I didn't have any steak seasoning. I put the chicken on top of the veggies and cooked it for 5 hours on low. My chicken was still slightly frozen so I needed the 5 hours, but you could probably cook it shorter with thawed chicken. After 5 hours, it was ready to serve. We made our sandwiches on sub rolls from HEB with provolone cheese and served it with tots and watermelon. It had great flavor and the warm chicken helped melt the cheese right away. Be careful when trying this one as the chicken mixture gets really hot- I definitely yelled when some of the hot liquid touched my hand. Overall, this was a great meal and I've been looking for some new crockpot favorites for fall.

The New Austonian