Chicken Philly Sandwiches

Melanie over at Mel’s Kitchen Cafe did it again. These sandwiches have quickly jumped the ranks to the top of our list of favorite meals. The chicken has so much flavor and the melted cheese, just, well, you know everything is just better with melted cheese. 
1 teaspoon paprika

1/2 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried coriander
1/4 teaspoon red pepper flakes
1/2 teaspoon dried thyme
1 green pepper, cored and sliced
1/2 onion, peeled and sliced into half moons
2-3 boneless, skinless chicken breasts
1/4 cup chicken broth
Sliced provolone
6 hoagie buns

In a small bowl, combine the paprika, pepper, salt, garlic powder, coriander, red pepper flakes and thyme. Place the chicken, green peppers and onions in the bottom of the slow cooker and sprinkle seasoning mixture over the top. Pour the chicken broth around the inside edges of the crockpot. Cook on low for 5-6 hours until the chicken is tender. Remove the chicken from the slow cooker and shred into pieces. Add to a large skillet, pour liquid and onion and peppers from the crockpot into the skillet and sauté until most of the liquid is absorbed (don’t overcook the meat or it will dry out, you still want it to be moist and juicy). Toast the buns under the oven broiler. Place chicken and peppers on each half of a bun and top with Provolone cheese. Broil until the cheese is melted and slightly bubbly. Serve warm.

*Source: Mel’s Kitchen Cafe

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