Description
Slow cooked French onion chicken served on hoagie rolls with melted provolone cheese.
Ingredients
Scale
- 2 large yellow onions
- 3 Tablespoons butter
- 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
Instructions
- 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.
- Slice sub rolls and lightly toast, if desired. Scoop some of the French onion chicken mixture onto the bun. Optionally, take some of the gravy and put it into a small bowl for dipping.
- Garnish with fresh parsley, if desired, and serve.
Notes
- For best results, use low-sodium broth to control salt levels.
- Can substitute other types of cheese if desired.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Sandwich
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg