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.
Slow Cooker instructions:
Thaw.
Put the ingredients from the large bag in the crock pot 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 in the oven for a short time just to melt the cheese.
Instant Pot instructions:
Thaw.
Dump the contents of the large bag in the Instant Pot and seal.
Cook for 12 minutes on manual and do a natural release.
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.