Place the slices of provolone in a medium freezer bag.
Place chicken and all the other ingredients in a large resealable freezer bag.
Remove excess air and seal. Staple the medium and large bags together above the seal and freeze.
Put the ingredients from the large bag in the crockpot and cook on low for 4-5 hours.
Shred the meat. Place the filling on the hoagie rolls and top each one with a slice of cheese. If you want, you can microwave or place it in the oven for a short time just to melt the cheese.
Dump the contents of the large bag in the Instant Pot and seal.
Shred the meat. Do this right in the Instant Pot with a meat masher.
Place the filling on the hoagie rolls and top each with a slice of the Provolone cheese.