Slice the onion in half and then into thin strips. Place the onion pieces at the bottom of the slow cooker. Add the garlic and the chicken broth.

Season chicken breasts with salt and pepper and place on top of the onions.

Cook on high for about 3-4 hours (or on low for 4-6 hours).

Shred the chicken in the slow cooker and keep on warm until ready to serve.

Strain the meat and reserve the juices dipping, if desired. I usually strain into a lage measuring glass and then pour into small ramekins.

To serve, slice rolls in half lengthwise, load them up with shredded chicken and onions, top with cheese and serve with a ramekin of broth.

*Optional - before assembling the sandwiches, lightly toast the bread in the oven, with the cheese on one half of each roll to melt.