• 1 cup chicken broth
• 1 Tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1/2 tsp chili powder
• 1/4 tsp ground cumin
• 1/2 tsp each onion and garlic powder
• Olive oil for sauteing
• 2 lbs boneless, skinless chicken breasts or thighs
• 2 large sweet onions, sliced
• 2 large red or orange or yellow bell peppers sliced
• 4 cloves garlic, minced
• 8 buns
• 8 slices Mozzarella or Provolone cheese (or your fave)
• Pickled Jalapeno or Banana Peppers or Pickles to garnish
• Hot sauce if you want to “zip” it up some more

Directions

Add the broth, mustard, Worcestershire, chili powder, cumin, onion powder, garlic powder, salt and black pepper to a crockpot set on high and whisk together.

Season the chicken with salt and pepper and place on top of sauce in the crockpot.

In a skillet, saute the onion, peppers and garlic in olive oil. Season with salt and pepper, cook, stirring occasionally for 5 – 7 minutes. Remove half the mixture and place on top of chicken in the crockpot and save the other half for serving.  You can store it in a small covered container in the refrigerator.

Cook the chicken mixture on low for 6 – 8 hours.

During the last hour shred the chicken with 2 forks right in the crockpot and let cook in the juice.

Reheat the onion, pepper and garlic mixture you set aside earlier.

Butter the insides of the buns and toast on a hot skillet until golden brown. Lay your choice of cheese down then top with chicken, some of the onion mixture and pickles or pickled peppers and hot sauce if you like.

Enjoy!