4.6 from 15 votes
Chicken French Dip Sandwiches
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.
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 6
Calories: 341 kcal
Course:
Dinner
Cuisine:
American
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.
Cup of Yum
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
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
% 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.