Crock Pot French Dip Chicken Sandwiches Recipe
Savor the comforting flavors of Crock Pot French Dip Chicken Sandwiches, featuring tender slow-cooked chicken breasts simmered with caramelized onions, beef broth, and savory seasonings, topped with melted provolone cheese and served on toasted hoagie rolls for an irresistible and hearty meal perfect for any day of the week.
- Prep Time: 15 minutes
- Cook Time: 6 hours (slow cooker low) or 3 hours (slow cooker high)
- Total Time: 6 hours 15 minutes (low) or 3 hours 15 minutes (high)
- Yield: 6 sandwiches
- Category: Sandwiches
- Method: Slow Cooking
- Cuisine: American
Ingredients
Main Ingredients
- 2 large yellow onions, thinly sliced
- 3 Tablespoons butter, sliced (salted or unsalted)
- 2 pounds boneless skinless chicken breasts
- 1 cup low sodium beef broth
- 1 ounce packet beefy onion soup mix
- 2 Tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 4-6 slices provolone cheese
- Fresh chopped parsley (optional, for garnish)
- 6 hoagie rolls or sub rolls (for serving)
Instructions
- Prepare the onions and chicken: Place the thinly sliced onions into the bottom of a 5-6 quart slow cooker. Top with sliced butter and then lay the boneless skinless chicken breasts evenly over the onions.
- Mix and add broth mixture: In a bowl, whisk together the low sodium beef broth, beefy onion soup mix, Worcestershire sauce, garlic powder, and black pepper until well combined. Pour this mixture evenly over the chicken in the slow cooker.
- Slow cook the chicken: Cover the slow cooker and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and shreds easily with a fork.
- Shred chicken and combine: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken back to the slow cooker and stir well to combine it with the flavorful onions and broth.
- Add cheese and melt: Place 4-6 slices of provolone cheese over the shredded chicken mixture. Cover and let sit for 5 minutes to allow the cheese to melt thoroughly.
- Toast rolls and assemble sandwiches: Slice the hoagie rolls and lightly toast them if desired. Scoop the cheesy French dip chicken mixture onto each bun.
- Serve with garnish and dipping option: Garnish sandwiches with fresh chopped parsley if you like. Optionally, ladle some of the cooking jus into a small bowl to use as a flavorful dip for the sandwiches.
Notes
- For a richer flavor, use salted butter, but unsalted butter works well too.
- Low sodium beef broth is recommended to control the salt level; regular broth can be used instead.
- French onion soup mix provides the signature French dip seasoning; substitute with homemade blend if preferred.
- To enhance the sandwiches, lightly toasting the rolls adds texture but is optional.
- Leftover shredded chicken mixture can be refrigerated for up to 3 days or frozen for longer storage.
