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City of Portland
Spicy Chicken Hoagies

3 tablespoons jamaican jerk spice
3 lbs boneless skinless chicken thighs
1 12 cups chopped red bell peppers or 1 12 cups green bell peppers
1 large onion, chopped
12 cup chicken broth
14 cup ketchup
hot sauce (to taste)
salt and pepper (to taste)
8 hoagie rolls


Generously rub the jerk seasoning over the chicken thighs. Put the bell pepper and onion in the bottom of a 4-5 quart slow cooker. Place the chicken thighs over the vegetables. In a small bowl, mix the broth and ketchup together; pour over the chicken. Cover and cook on LOW for 6-8 hours. Take chicken out of slow cooker; shred using two forks. Replace chicken into slow cooker and mix well. Season to taste with hot sauce and salt/pepper. With a slotted spoon, spoon chicken mixture into hoagie buns. Use extra sauce for dipping.

Source: www.food.com