Begin by placing boneless, skinless chicken breasts at the bottom of a 6-quart slow cooker.

Next, slice the green and red bell peppers, along with the onion, and layer them generously over the chicken.

In a mixing bowl, combine beef broth and the Italian dressing mix until completely dissolved. Pour over the chicken and vegetables.

Cover the slow cooker with its lid and set to cook on low for 6-8 hours or high for 3-4 hours.

Once the chicken is cooked through, use two forks to shred it directly in the slow cooker.

While your chicken and veggies finish cooking, slice hoagie rolls in half and toast them until golden and crispy.

Spoon a generous amount of the chicken mixture onto each toasted roll, ensuring each sandwich has plenty of vegetables and chicken.

Preheat your oven's broiler, and place the assembled sandwiches on a baking sheet. Broil for 1-2 minutes.

Once the cheese is melted to perfection, take the sandwiches out of the oven and serve hot.