Spray a 4- or 5-quart slow cooker with cooking spray. (You may use a 6-quart slow cooker but your chicken will be done sooner)
In a small bowl, combine ingredients listed above through the dried thyme and set aside.
Add the sliced green peppers and onions to the bottom of the slow cooker.
Sprinkle 1 teaspoon of the dried seasonings on top of the peppers and onions.
Place the chicken into a gallon-size ziplock bag. Add the steak seasoning and toss to coat. Now add the remaining dry seasoning to the bag and toss again ensuring all the chicken gets coated.
Lay the chicken pieces over the peppers and onions in the slow cooker.
Pour the chicken broth around the edges of the crockpot.
Cook on low for 4 or 5 hours, until internal temperature of the chicken reaches 160F degrees. (If using a 6-quart slow cooker, the chicken might be done after 3 hours)
Once chicken reaches desired doneness, remove to a carving board. Using 2 forks, shred the chicken, tent with aluminum foil and set aside.
Using a slotted spoon, remove the peppers/onions from the slow cooker and then pour the liquid out of the slow cooker into a cup or liquid measure.
Return the peppers, onions, and shredded chicken to the slow cooker and add enough of the liquid back in to keep the chicken moist, about 1/4 cup to start and add more as needed. Keep the slow cooker on warm or low until ready to serve.
Toast the buns under the oven broiler. Add some of the chicken and pepper mixture on each bottom half of the bun and top with Provolone cheese. Broil until the cheese is melted and slightly bubbly.
Spread mayo, mustard, or 1000 Island Dressing on sandwiches before closing tops and serving.