Instant Pot Instructions: 

1. Add water into Instant Pot. Stir in the bouillon. Add in the chicken. Sprinkle chicken with garlic powder, Italian seasoning and salt and pepper to taste. Add in the sliced onions.
2. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes for frozen chicken or 10 minutes for fresh chicken. Let the pressure release naturally for 10 minutes and then move valve to venting and remove the lid. 
3. Use a slotted spoon to move the chicken and onions to a bowl. Discard the liquid in the pot (or save for later to use as a broth for soup). Shred or chop the chicken. Set aside.
4. Dry out the Instant Pot and turn to saute setting. When display says HOT add in the oil and the peppers. Saute the peppers for 5 minutes. For last minute place the cheese slices on top of the peppers and let it get melty.
5. Open the hoagie buns and scoop some chicken down the middle. Then top with the peppers and cheese. Repeat with the remaining buns. Eat and enjoy!

Slow Cooker Instructions:

1. Add water into slow cooker. Stir in the bouillon. Add in the chicken. Sprinkle chicken with garlic powder, Italian seasoning and salt and pepper to taste. Add in the sliced onions.
2. Cover slow cooker and cook on low for 4-6 hours.
3. Use a slotted spoon to move the chicken and onions to a bowl. Discard the liquid in the slow cooker (or save for later to use as a broth for soup). Shred or chop the chicken. Set aside.
4. Heat a frying pan over medium high heat. Add in the oil and the peppers. Saute the peppers for 5 minutes. For last minute of that time place the cheese slices on top of the peppers and let it get melty.
5. Open the hoagie buns and scoop some chicken down the middle. Then top with the peppers and cheese. Repeat with the remaining buns. Eat and enjoy!