Start by washing and chopping your bell peppers and onion into bite-sized pieces. Prepare the chicken breasts by trimming any excess fat.

In your crockpot, place the chicken breasts at the bottom. Layer the chopped bell peppers and onion on top. Pour in the Worcestershire sauce and chicken broth evenly.

Sprinkle garlic powder and Italian seasoning over the layers in the crockpot. Stir gently to mix well.

Cover and cook on low for 6-8 hours or high for 4 hours until the chicken is tender.

Once cooked, shred the chicken inside the crockpot using two forks, mixing with the veggies and sauce.

Serve by piling the filling onto toasted whole wheat hoagie rolls with melted provolone cheese.