1 to 2 lb. boneless, skinless chicken thighs
1 large onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1/4 C. chicken broth
Cracked black pepper, to taste
1 C. barbecue sauce
1 C. Monterrey Jack cheese, shredded
Place onion and bell peppers in crock pot and top with chicken thighs.
Pour chicken broth over chicken. Season with cracked black pepper and
cook on LOW for 6 to 8 hours.
At the end of cooking time, drain liquid from pot and shred chicken. Return chicken to the crockpot and mix in barbecue sauce. Cook another 30 minutes. Spoon mixture into split dinner rolls and top with shredded Monterey Jack cheese.
Serves 12 to 15.