Slow Cooker Big and Spicy Chicken Hoagies

 

3

tablespoons Caribbean jerk seasoning

3

pounds boneless skinless chicken thighs

1

large red or green bell pepper, chopped (1 1/2 cups)

1

large onion, chopped (1 cup)

1/2

cup Progresso® chicken broth (from 32-oz carton)

1/4

cup ketchup

8

hoagie buns (7 to 8 inches), split

• 1 Rub jerk seasoning generously over chicken. Place bell pepper and onion in bottom of 3 1/2- to 4-quart slow cooker. Place chicken over vegetables. Mix broth and ketchup in small bowl; pour over chicken.
• 2 Cover and cook on low heat setting 6 to 8 hours.
• 3 Remove chicken from cooker; place on cutting board. Shred chicken, using 2 forks. Return chicken to cooker and mix well. Using slotted spoon to remove chicken mixture from cooker, fill buns with chicken mixture.