Combine the chicken, red pepper, green pepper, onion, garlic, beer, chicken stock, cumin, paprika, salt and crushed red pepper in a large slow cooker. Turn it on low and let it all cook for 4 hours. Open the lid and shred the chicken, then let it cook for another 4 hours. Toast the rolls and split each slice of cheese in half. Lay two halves of cheese along both the top and bottom of each roll, then fill each roll to the brim with the chicken mixture. Serve immediately and enjoy!