I stole this recipe for Crock Pot French Dip Chicken Sandwiches from thecountrycook.net. This sandwich puts a twist on traditional French Dip by using chicken instead of beef. Chicken breasts are placed on top of onions in a slow cooker. Then a mixture of beef broth, onion soup mix, Worcestershire sauce, garlic powder and black pepper is poured over on top. Next the chicken is cooked for several hours before shredding. The shredded chicken is served on toasted buns with the gravy on the side for dipping. These sandwiches smell so good while cooking, you’ll be hunting for the finished sandwiches once they are done.

The ingredients for this recipe are: 2 large yellow onions, 3 tbsp butter, 2 lbs boneless, skinless chicken breasts, 1 cup beef broth, 1 oz onion soup mix, 2 tbsp Worcestershire sauce, 1 tsp garlic powder, ½ tsp black pepper, 4 to 6 slices of provolone cheese and 6 hoagie rolls

In the bottom of slow cooker add the sliced onions and top with the sliced butter.

Lay the chicken on top of the onions.

Then in a bowl add beef broth, soup mix, Worcestershire sauce, garlic powder and black pepper.

Whisk together until blended.

Then pour the mixture over the chicken.

Next cover and cook on LOW for 6 hours or on HIGH for 3 hours.

Remove the chicken from the slow cooker and shred apart with two forks.

Return shredded chicken to the slow cooker and stir to combine with the onions and broth. Slice the rolls and lightly toast. Scoop some of the chicken mixture onto the buns.

Top with 4 to 6 slices of provolone cheese and bake or boil until the cheese melts.

Place some of the gravy in a bowl for dipping. Serve warm.

If you liked this recipe for Crock Pot French Dip Chicken Sandwiches then you can also try Best Slow Cooker French Dip Sandwiches, Crockpot Philly Cheesesteaks or Ohio Shredded Chicken Sandwiches.

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Crock Pot French Dip Chicken Sandwiches

This sandwich puts a twist on traditional French Dip by using chicken instead of beef. Chicken breasts are placed on top of onions in a slow cooker. Then a mixture of beef broth, onion soup mix, Worcestershire sauce, garlic powder and black pepper is poured over on top. Next the chicken is cooked for several hours before shredding. The shredded chicken is served on toasted buns with the gravy on the side for dipping.

Course Entree

Prep Time 10 minutes

Cook Time 4 hours

Servings 6 people

Ingredients

• 2 large yellow onions thinly sliced
• 3 tbsp butter sliced
• 2 lbs boneless skinless chicken breasts
• 1 cup beef broth
• 1 oz onion soup mix
• 2 tbsp Worcestershire sauce
• 1 tsp garlic powder
• ½ tsp black pepper
• 4 to 6 slices of provolone cheese
• 6 hoagie or sub rolls

Instructions

1. In the bottom of slow cooker add the onions and top with the sliced butter. Lay the chicken on top of the onions.
2. In a bowl whisk together beef broth, soup mix, Worcestershire sauce, garlic powder and black pepper. Pour the mixture over the chicken breasts.
3. Cover and cook on LOW for 6 hours or on HIGH for 3 hours. The chicken should be tender and shred easily.
4. Remove the chicken from the slow cooker and shred apart with two forks. Return shredded chicken to the slow cooker and stir to combine with the onions and broth.
5. Top with 4 to 6 slices of provolone cheese and cover for 5 minutes to allow the cheese to melt.
6. Slice the rolls and lightly toast. Scoop some of the chicken mixture onto the buns. Place some of the gravy in a bowl for dipping.
7. Garnish with parsley and serve.