Crockpot Cheesesteak Pulled Chicken

I made a version of chicken cheesesteak sandwiches earlier, which we really enjoyed. These (again from How Sweet It Is) aren't quite as delicious in our opinion, but they do come together easily with the use of a crockpot and provide a fairly healthy meal to boot.

Crockpot Cheesesteak Pulled Chicken

2 green peppers, sliced
2 sweet onions, sliced
4 garlic cloves, minced
1 1/2 pounds boneless, skinless chicken breasts
2 tsp. smoked paprika
1 tsp. salt
1 tsp. pepper
8 oz. beer
8 oz. cheddar cheese
whole grain buns, toasted

Season chicken breasts with salt, pepper and paprika.

In the bottom of your crockpot, layer peppers and onions. Add garlic evenly over top. Place chicken on top, and then pour in beer. Cover, and cook for 6 to 8 hours on low. After 6 hours, shred chicken with two forks or tongs. About 15 minutes before serving, completely shred chicken, and toss thoroughly to coat. Keep mixing and tossing to combine the chicken, peppers and onions, and all of the liquid should become absorbed.

Stir in the grated cheese, and then turn your crockpot to the "warm" setting (or simply turn it off and keep it covered) and cover for 5 minutes. Makes 4 to 6 servings.