SLOW COOKER BIG & 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 chicken broth
1/4 cup ketchup
8 hoagie buns (7 to 8 inches), split

DIRECTIONS

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
Cover and cook on low heat setting
for 6 to 8 hours. 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.