Chicken Philly Cheesesteak Sandwiches

• 1 1/2 lbs skinless, boneless chicken breasts (frozen works fine)
• 2 green peppers, sliced
• 1 medium onion, sliced
• 1 (14 oz) can chicken broth
• 1 (1 oz) packet Italian dressing mix
• 2 cloves garlic, minced
• 6 buns or hoagies
• 6-8 slices provolone cheese

Instructions

1.   Spray slow cooker with non-stick cooking spray. Place chicken inside slow cooker. Top with sliced peppers, onion, and garlic; pour chicken broth and dry dressing mix packet on top.

2.   Cover and cook on low for 6-7 hours (or high for 3-4 hours). Spoon meat mixture onto buns and top with pieces of cheese. Another yummy option is to toast your bread in a 375 degree oven for 5-8 minutes, then top with meat and cheese, and stick back in the oven for 5 minutes to melt the cheese and make it nice and gooey.

3.   My sister and I discovered that we loved dijon mustard on the bread for an additional kick. 

Label: Chicken Philly Cheesesteak Sandwiches. Thaw in fridge for 24 hours. Spray slow cooker with non-stick cooking spray. Pour contents of bag inside the slow cooker. 
Cover and cook on low for 6-7 hours (or high for 3-4 hours). Spoon meat mixture onto hoagie buns and top with pieces of cheese.