Chicken French Dip Sandwiches
User Reviews
4.6
15 reviews
Excellent
Chicken French Dip Sandwiches
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This Chicken French Dip is everything you love about the classic sandwich, but it’s made with lean chicken. Slow roasted until perfectly tender, then served on a toasted roll with melted Havarti cheese ready to be dipped in a savory au jus. Made for hearty appetites.
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Ingredients
- 6 boneless/skinless chicken breasts about 2 lbs
- 1/2 large onion, white or yellow, pureed
- 2 tsp butter diced
- 14.5 oz beef broth
- 1 tbsp Worcestershire sauce
- 2 tbsp cornstarch
- 1 tbsp garlic minced (about 6 cloves)
- 1 tsp salt
- 1 tsp parsley
- 1/2 tsp black pepper
- 1/4 tsp thyme
On serving day:
- 6 Hoagie rolls
- 6 slices Havarti cheese
Instructions
- Use a food processor to purée your onion. If you don’t have a food processor, a blender will work.
- Combine puréed onion in a bowl with butter, beef broth, Worcestershire sauce, cornstarch, garlic, parsley, pepper, and thyme.
- Add chicken breasts and mix ingredients.
MAKE IT A FREEZER MEAL
- Do not cook! Pour all ingredients into a gallon-size freezer bag. Seal the bag, removing as much air as possible and freeze.
MAKE IT NOW
- Pour all ingredients into either the Instant Pot or crockpot and cook as directed below.
COOK IN INSTANT POT
- From frozen, add contents into an instant pot. Sauté for 5 minutes or until you have about 1/4 cup of liquids. Cook for 30 minutes at high pressure then allow 10 minutes for natural release.
- From thawed or freshly made, transfer into an instant pot. Cook for 28 minutes at high pressure, then allow 10 minutes for natural release.
TO SERVE
- Shred chicken on a cutting board with two forks (DON’T THROW AWAY THE JUICE!) Toast hoagie rolls under the broiler until golden. Place some shredded chicken on hoagie bottom, and top with a slice of Havarti cheese.
- Spoon off and discard fat (or use fat separator) on liquids left in crock pot. Ladle this jus into small bowls to serve alongside each sandwich for dipping.
Notes
- Cook in the Crockpot/Slow Cooker
- From thawed or freshly made, transfer into slow cooker. Cook on high for 3-4 hours or low 6-7 hours.
- From thawed or freshly made, transfer into slow cooker. Cook on high for 3-4 hours or low 6-7 hours.
Nutrition Information
Show Details
Serving
1g
Calories
341kcal
(17%)
Carbohydrates
37g
(12%)
Protein
31g
(62%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
77mg
(26%)
Sodium
1114mg
(46%)
Potassium
501mg
(14%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
92IU
(2%)
Vitamin C
3mg
(3%)
Calcium
32mg
(3%)
Iron
11mg
(61%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 341kcal | 17% |
| Carbohydrates | 37g | 12% |
| Protein | 31g | 62% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 1114mg | 46% |
| Potassium | 501mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 92IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 32mg | 3% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
15 reviews
Excellent
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