Crock Pot French Dip Chicken Sandwiches
Crock Pot French Dip Chicken has all the French onion flavors you love with tender shredded chicken topped with melty cheese and a delicious au jus!
A VERSATILE FRENCH ONION FLAVORED DINNER
If you love the rich, warm flavors of a traditional French Dip Sandwich (with roast beef), then you will liar this chicken version! The delicious caramelized onions in butter with the juicy chicken and the savory beef broth and onion soup mix under a blanket of melty cheese that creates the classic flavors you know and love. Don’t want it as a sandwich? It’s even delicious without the bun!
FREQUENTLY ASKED QUESTIONS:
It all depends on how you plan on serving this chicken. If you’re going for sandwiches, then you can go with classic sides like chips or French Fries. If serving it as a standalone dish, this Slow Cooker French Onion Chicken would go great with Mashed Potatoes, rice, or egg noodles. There are so many options to enjoy this with.
Not only does this chicken have that perfect flavor profile, but I like adding a little extra broth so you can use it like an au jus French Dip and really bring it to life. Grab some crusty bread or Dinner Rolls for the ultimate meal to make with this chicken.
I would use one of these two options. If you want something mild but that still melts well, go for some Provolone. If you want the classic flavor and presentation, try Swiss or Gruyère, as it gives that traditional French onion soup flavor and look.
Sure. If you want to make this with more sauce (especially good for dipping things in), add an extra ½ cup of broth so you can dip your sandwich like a French dip.
Yes, you can make the filling ahead of time then store in the fridge in an airtight container. Then when ready to serve, reheat it and assemble the subs, sandwiches, or serve with side.
Bring some extra depth by adding 8 oz of sliced mushrooms to the Slow Cooker. For even more flavor, add a sprig of thyme or rosemary to the slow cooker.
Any leftovers should cool down to room temperature before being transferred to an airtight container to be kept in the fridge for up to 4-5 days. You can freeze leftovers in a freezer safe container for longer, up to 3-4 months. Thaw in the fridge overnight and then reheat before serving.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- large yellow onions– thinly sliced. The slow cooker does the work for you—letting the onions gently cook down in butter until they’re naturally sweet, soft, and perfectly caramelized.
- butter– feel free to use whichever you’re comfortable with, both salted or unsalted butter will work with this chicken. If you want a lighter option, you can go for some olive oil in place of butter.
- boneless, skinless chicken breasts– if you want dark, juicier meat, you can use boneless, skinless chicken thighs instead.
- low sodium beef broth– remember you can always add more salt later, so I tend to recommend using a low sodium broth first and then adjusting later if needed. Keep in mind that it’s the beef broth and beefy onion soup mix that bring that beef flavor you expect with French Onion inspired things, so if you were to change the beef broth to chicken broth, you’d lose that iconic flavor.
- beefy onion soup mix– you can use a packet from the store, or try some Homemade Onion Soup Mix. If you don’t have any homemade mix, you can just do a quick mix of 1 teaspoon onion powder + ½ teaspoon garlic powder + extra salt to taste.
- Worcestershire sauce
- garlic powder
- black pepper
- provolone cheese– I shared other options to try in the FAQ section.
- fresh chopped parsley– this is optional and use for garnish.
- hoagie rolls or sub rolls– these are optional if you plan to serve as a sandwich. Toasted hoagie rolls give you that perfect crunch, and they hold up really well so they don’t get soggy under all the delicious saucy chicken. French bread, ciabatta, or even hamburger buns are other options you can try. If you want a low carb option, try serving with mashed cauliflower or use it in your lettuce wraps. You can even go for an open faced option by skipping the top bun and serve your chicken piled on some toasted bread, topped with cheese, and broiled until bubbly it’s all nice and bubbly.
HOW TO MAKE CROCK POT FRENCH DIP CHICKEN:
Into the bottom of a 5-6 quart slow cooker, add sliced onions. Lay the chicken breasts as evenly as possible on top of the sliced onions. In a bowl, whisk together beef broth, onion soup mix, Worcestershire sauce, garlic powder, and black pepper. Pour this mixture over the chicken breasts.
Cover and cook on low for 6 hours or high for 3 hours. The chicken should be tender and shred easily. Remove the chicken from the slow cooker and shred apart with two forks (or cut it up with a knife). Return shredded chicken to the slow cooker and stir to combine with the onions and broth. Top with cheese slices and cover for 5 minutes to allow cheese to melt.
If serving these as sandwiches, slice sub rolls and lightly toast, if desired. Scoop some of the french onion chicken mixture onto the bun. Garnish with fresh parsley if desired and serve.
CRAVING MORE RECIPES?
Crock Pot French Dip Chicken Sandwiches
Ingredients
- 2 large yellow onions, thinly sliced thinly sliced
- 3 Tablespoons butter, sliced (salted or unsalted)
- 2 pounds boneless skinless chicken breasts
- 1 cup low sodium beef broth (see notes below)
- 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)
For serving:
- 6 hoagie rolls or sub rolls
Instructions
- Into the bottom of a 5-6 quart slow cooker, add 2 large yellow onions, thinly sliced and top with 3 Tablespoons butter, sliced. Lay 2 pounds boneless skinless chicken breasts on top of the sliced onions.
- In a bowl, whisk together 1 cup low sodium beef broth, 1 ounce packet beefy onion soup mix, 2 Tablespoons Worcestershire sauce, 1 teaspoon garlic powder and ½ teaspoon black pepper. Pour this mixture over the chicken breasts.
- Cover and cook on low for 6 hours or high for 3 hours. The chicken should be tender and shred easily.
- Remove the chicken from the slow cooker and shred apart with two forks (or cut it up with a knife.) Return shredded chicken to the slow cooker and stir to combine with the onions and broth.
- Top with 4-6 slices provolone cheese (depending on how cheesy you like it) and cover for 5 minutes to allow cheese to melt.
- Slice sub rolls and lightly toast, if desired. Scoop some of the french onion chicken mixture onto the bun. Optional: Take some of the gravy and put it into a small bowl for dipping.
- Garnish with fresh parsley, if desired and serve.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- You can add an extra cup or so of broth if you want to make sure there is plenty of dipping sauce (au jus). Just make sure it is low sodium so it’s not too salty.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Delicious! I like extra cheese on mine.
What if I wanted to use a rotisserie chicken already cooked? When would I put it in the cooker?
I haven’t personally tested that out. You’d basically just be reheating it
Making this today……but what is the butter for? I do not see where it is used.
Good catch! Sorry about that, it goes on top of the onions 🙂