Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 cup low sodium chicken broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 large bell peppers, thinly sliced
  • 1 large yellow onion, thinly sliced
  • 2 tbsp unsalted butter
  • 4 hoagie rolls
  • 8 oz Provolone or White American cheese, sliced
  • 2 tbsp melted butter

Instructions:

  1. Place the chicken thighs in the bottom of the slow cooker.
  2. Whisk together the chicken broth, Worcestershire sauce, garlic powder, onion powder, paprika, salt, and pepper, then pour the mixture over the chicken.
  3. Cover and cook on Low for 6 hours or High for 3 hours until the chicken is tender enough to fall apart.
  4. While the chicken is in its final 30 minutes of cooking, melt 2 tbsp of butter in a large skillet over medium-high heat.
  5. Add sliced onions and peppers to the skillet and sauté for 8–10 minutes until onions are translucent and peppers are charred.
  6. Remove the chicken from the slow cooker and use two forks to shred the meat into bite-sized pieces in a bowl.
  7. Combine the shredded chicken with the sautéed peppers and onions.
  8. Toast hoagie rolls with melted butter and fill with the chicken mixture, topping with cheese slices.
  9. Broil or toast until the cheese is melted and gooey.