Kristin Maxwell
Last updated on
Slow Cooker Chicken French Dip Sandwiches
Break out the Slow Cooker for these delicious Chicken French Dip Sandwiches. With just a few fresh ingredients, it’s a super easy weeknight meal.
Starting today, every Sunday this Fall will be Slow Cooker Sunday. I’ve asked some friends to join me, and together we will be bringing you a new and amazing Slow Cooker recipe, from easy dinners to delicious desserts and everything in between! I’m kicking it off with these amazing Slow Cooker French Dip Sandwiches.
It’s back-to-school time and that means it’s time to start collecting those crazy easy dinners to help get you through those busy nights. Chicken has always been our go-to for dinners and these sandwiches are the definition of easy.
If you love French Dips, these Chicken French Dips are soon to become a favorite. All you need is your Slow Cooker, chicken breasts, onion and garlic. Toss it all in together and cook on high for a few hours.
The chicken is shredded and the juices are reserved because you’ll want all those yummy goodness for dipping those hearty sandwiches in! I didn’t toast the bread on these sandwiches but you could definitely do that to add an extra layer of flavor and help the cheese to melt.
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Slow Cooker Chicken French Dip Sandwiches
Break out the Slow Cooker for these delicious Chicken French Dip Sandwiches. With just a few fresh ingredients, it’s a super easy weeknight meal.
Prep Time 15 mins
Cook Time 3 hrs
Total Time 3 hrs 15 mins
Ingredients
- 2 pounds boneless skinless chicken breast (about 4)
- 1 medium white or yellow onion
- 3 cloves garlic finely minced
- 1 cup low-sodium chicken stock
- 6 subway style french rolls
- 6 slices of Provolone cheese
Instructions
- Slice the onion in half and then into thin strips. Place the onion pieces at the bottom of the slow cooker. Add the garlic and the chicken broth.
- Season chicken breasts with salt and pepper and place on top of the onions.
- Cook on high for about 3-4 hours (or on low for 4-6 hours).
- Shred the chicken in the slow cooker and keep on warm until ready to serve.
- Strain the meat and reserve the juices dipping, if desired. I usually strain into a lage measuring glass and then pour into small ramekins.
- To serve, slice rolls in half lengthwise, load them up with shredded chicken and onions, top with cheese and serve with a ramekin of broth.
- *Optional - before assembling the sandwiches, lightly toast the bread in the oven, with the cheese on one half of each roll to melt.
Notes
Use whatever cheese you'd like and top with some chopped fresh parsley if desired.
Nutrition
Calories: 428kcalCarbohydrates: 36gProtein: 43gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 110mgSodium: 619mgPotassium: 652mgFiber: 1gSugar: 5gVitamin A: 213IUVitamin C: 4mgCalcium: 166mgIron: 11mg
Want more easy slow cooker dinners? Try these:
For all Slow Cooker recipes go HERE, for all dinners go HERE and for all recipes go HERE.
