1 cup chicken broth
1 tablespoon dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/2 teaspoon onion powder
1/8 teaspoon garlic powder
olive oil, for frying
1 + 1/2 - 2 pounds boneless, skinless chicken breasts
coarse salt and fresh black pepper
2 large yellow onions, sliced in half moons
2 fire roasted (jarred) red peppers, sliced on the thicker side
2 jalapeno peppers, seeds and stems removed, minced
2 cloves garlic, minced
butter, for toasting
american, provolone or sharp cheddar cheese
Add the broth, mustard, Worcestershire, chili powder, cumin, onion powder, garlic powder, 1 teaspoon coarse salt (or 1/2 teaspoon fine salt), and about 1/4 teaspoon black pepper to a crock pot set on high and whisk together.
Season the chicken well with salt and pepper - if they're on the large side cut them in half - and nestle them into the crock pot.
In a large frying pan or skillet heat 2 - 3 tablespoons oil over medium heat. Add the onion, both types of peppers and the garlic. Season well with salt and pepper, cook, stirring often until softened 5 - 7 minutes.
Remove half the mixture to the crock pot and save the other half for serving - store in a small bowl, covered in the refrigerator.
Cook on high 4 hours or low 6 - 8. During the last hour remove the chicken to a cutting board and cut into bite-size pieces or shred with 2 forks. Return back to the pot. If there is a lot of liquid left in the crock pot let it cook with the lid off for a little while to evaporate some of it off.
Reheat the onion mixture you set aside earlier in the same frying pan or add it to the crock pot now.
Butter the insides of the hoagie rolls and toast in a hot skillet until golden brown. Lay your choice of cheese down then top with chicken, some of the onion mixture and pickles, hot sauce.