Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Crock Pot French Dip Chicken Sandwiches Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Crock Pot French Dip Chicken Sandwiches feature tender, slow-cooked chicken breasts in a savory beefy onion broth, topped with melted provolone cheese and fresh parsley, served on toasted hoagie rolls. Perfect for an easy, flavorful weeknight dinner.

  • Total Time: 4 hours 10 minutes
  • Yield: 6 sandwiches

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

Toppings and Serving

  • 4-6 slices provolone cheese
  • Fresh chopped parsley (optional, for garnish)
  • 6 hoagie rolls or sub rolls

Instructions

  1. Layer Ingredients in Slow Cooker: Into the bottom of a 5-6 quart slow cooker, add the thinly sliced yellow onions, then top with sliced butter. Lay the boneless skinless chicken breasts on top of the onions.
  2. Prepare Broth Mixture: In a bowl, whisk together the low sodium beef broth, beefy onion soup mix, Worcestershire sauce, garlic powder, and black pepper. Pour this mixture evenly over the chicken breasts in the slow cooker.
  3. Cook the Chicken: Cover and cook on low for 6 hours or on high for 3 hours until the chicken is tender and pulls apart easily with a fork.
  4. Shred and Combine: Remove the cooked chicken from the slow cooker and shred it using two forks or cut into pieces. Return the shredded chicken back to the slow cooker and stir it to combine with the onions and broth.
  5. Add Cheese and Melt: Top the shredded chicken mixture with slices of provolone cheese. Cover the slow cooker again and let the cheese melt for about 5 minutes.
  6. Prepare Rolls and Serve: Slice the hoagie or sub rolls and lightly toast if desired. Spoon the cheesy french onion chicken mixture onto the rolls. Optionally, ladle some of the broth into small bowls for dipping. Garnish with fresh parsley if using, then serve immediately.

Notes

  • Using low sodium beef broth helps control the salt content, but regular broth can be used if preferred.
  • For extra flavor, you can toast the buns before assembling the sandwiches.
  • Leftover shredded chicken with broth makes excellent dipping sauce for the sandwiches.
  • Make sure not to skip the melting step for the provolone cheese to achieve that classic French dip sandwich melt.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Category: Dinner, Main Course
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://monicarecipes.com/crock-pot-french-dip-chicken-sandwiches-recipe/