We had Philly cheesesteaks last week and it got me thinking about an idea I had for a recipe a while back. I will keep notes to myself on my phone and look at them prior to going shopping to develop a meal plan for the week. I found this works best for me to help me stay somewhat organized and also helps remind me of what I was thinking when I bought the ingredients. Anyway, I had jotted down buffalo chicken cheesesteaks and decided that this was a good week to have it. I decided to cook the chicken in the crockpot versus in a skillet. I always enjoy crockpot meals during the week and love that they cut down on meal prep time. Alright so there are a couple of things I wanted to point out about the recipe. It really only applies to those on the Weight Watchers diet. First, your local store may not carry Lewis Steak Rolls. In that case, find another comparable steak roll within your point range. The Lewis rolls are 5 points a piece. Second, the Sargento ultra-thin provolone slices are 1 point per slice. So as you can see the meat comes out to a point value of 0 even with the ranch seasoning and buffalo sauce.
- 2 ½ lbs Chicken Breast
- 1 (1 oz) package Hidden Valley Ranch Salad Dressing & Seasoning Mix
- 1 ½ cups Frank’s Buffalo Sauce
- 1 medium Onion
- 1 medium Green Bell Pepper
- 1 medium Red Bell Pepper
- 6 Lewis Steak Rolls
- 12 slices Sargento Ultra Thin Provolone
Cut fat from chicken and add to crockpot. Top chicken pieces with ranch dressing mix. Cook on high for 5 hours.
Shred chicken in crockpot and add buffalo sauce.
Chop vegetables and mix into chicken mixture.
Cook on high for an additional hour.
After the hour has elapsed, start oven on broil. Top steak rolls with 2 slices of cheese and broil for 1-2 minutes to melt cheese.
Top with chicken mixture and serve. Enjoy!