Step 1

Lightly grease a 5-quart (or similar sized) slow cooker insert with nonstick cooking spray.

Step 2

In a small bowl, combine the paprika, pepper, salt, garlic powder, coriander, red pepper flakes and thyme.

Step 3

Place the green peppers and onions in the bottom of the slow cooker. Sprinkle 1 teaspoon of the seasoning mixture over the top.

Step 4

Toss the chicken with the rest of the seasoning mixture. Layer the chicken on the top of the green peppers and onions.

Step 5

Pour the chicken broth inside around the edges of the crockpot.

Step 6

Cook on low for 5-7 hours until the chicken is tender (over cooking the chicken may make it a bit dry so only cook it until the chicken is cooked through and tender). Remove the chicken from the slow cooker and shred into pieces. Set aside.

Step 7

Using a slotted spoon, remove the peppers and onions to a plate. Pour out all the liquid into a bowl or liquid measure.

Step 8

Place the chicken, peppers and onions back in the slow cooker and toss. Pour in enough liquid to keep the chicken moist (but not soggy) - about 1/4 cup to start and add as needed. Keep the slow cooker on warm or low until ready to serve.

Step 9

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.