Slow Cooker Chicken Philly Sandwiches

2 pounds boneless, skinless chicken breasts
1 large onion, thinly sliced
2 bell peppers, thinly sliced or diced (mix of red/green/yellow)
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste
1 cup low-sodium chicken broth
4 hoagie rolls
8 slices provolone cheese

Place the chicken breasts in the slow cooker. Add the sliced onion, bell peppers, minced garlic, dried oregano, dried thyme, salt, and black pepper.
Pour the chicken broth over the ingredients in the slow cooker.

Cover the slow cooker and cook on low heat for 6-8 hours or high heat for 3-4 hours, until the chicken is cooked through and tender.

Once the chicken is cooked, remove it from the slow cooker and shred it using two forks.

Return the shredded chicken to the slow cooker and stir it into the onion and pepper mixture, allowing it to soak up the flavors for an additional 10-15 minutes on low heat.

Meanwhile, preheat your oven to broil.

Slice the hoagie rolls in half lengthwise and place them on a baking sheet.

Toast the rolls in the oven for 2-3 minutes, or until they are lightly browned.

Remove the rolls from the oven and evenly distribute the shredded chicken, onion, and pepper mixture on the bottom halves of the rolls.

Top each sandwich with two slices of provolone cheese.

Place the sandwiches back in the oven under the broiler for 1-2 minutes, or until the cheese is melted and bubbly.

Remove the sandwiches from the oven, cover them with the top halves of the rolls, and serve immediately.