Chicken French Dips!

Oh my word! You guys. On Sunday morning I set out to make a recipe that I had kind of played around in my head with ever since having my sister’s French Onion Soup during Christmas time. Since then, I’ve lightend up her version of the soup into my version of the soup. You can find that recipe here, the soup was so rich and so tasty. I dreamed about it being with some meat, cheese, and on a hard roll of some sort. I love French Dips and Italian Beefs! Apparently, Italian beefs aren’t a thing everywhere. I have a friend who moved to California years ago, and she could not find a Italian Beef if her life had depended on it! I still can’t believe it. So, I am not sure where these types of sandwiches are popular… but let me tell you, there’s a reason they are popular here. I decided to go with chicken as the protein to pair with the au jus. I knew it would keep the sandwich much more lean and let’s be honest, I wanted it with some dreamy cheese on top! That’s where I got nervous about this. I kept putting it off because I wasn’t sure how it would turn out, and I was so hopeful that I really, really did not want to be disappointed! Sunday morning I finally said enough was enough and quickly popped it into the slow cooker. I kept peaking at it all dang day. Finally when enough time had passed, I set out to make these sandwiches. Eric and I split a sandwich seconds after I was done because I could not wait another minute. 8 hours in the crockpot was entirely too long, but it WAS WORTH THE WAIT. I might have burned my tongue while gobbling the goodness,  but that was JUST FINE! The chicken was perfectly tender with just the right amount of flavor. The au jus is definitely where it’s at when it comes to the french onion flavor so make sure to dip your sandwiches to your hearts content! 

At this point, I’m thinking I could eat this sandwich every single day of my life. You can really use any type of bread/roll with these if you would like. This is not a sponsored post and I doubt S. Rosens Bakery even knows who I am, but I love their french bread rolls! I have been able to find them at just about any grocery stores in my area, so I hope you can too. They are low-ish in points for any weight watcher reading this, and the calories aren’t half bad either! For those wanting lower carbs/calories…. I also ate this as an open face sandwich using only half the roll with au jus poured all over it… guess what? It was amazing. 

I’ll keep this short and sweet because I want you to make this… like right now. 

First things first. Slice up a large yellow sweet onion! 

In a skillet over medium-high, add olive oil and light butter heat for a minute. Add onions and toss them with the butter and olive oil.  Cook until the onions are super soft. (about 6-8 minutes) 

In a crockpot add three trimmed large chicken breasts. (2 lbs)  Pstt.. It’s okay if you have a little over the two lbs. 

Add the cooked onions on top of the chicken! I a d o r e the smell of the kitchen at this moment. 

YUM! (okay, not so much the raw chicken part.. but those onions!)

Now, add a few teaspoons of minced garlic (or a couple minced fresh cloves!) Do whatever ya want. In the french onion soup recipe I used fresh garlic. I only had some of the refrigerated stuff on hand this time around, and you know what? It tasted great! So use what you have! Also, add a few teaspoons of kosher salt and a healthy amount of some fresh cracker pepper… or regular pepper out the shaker. I’m not judging. 

Add two tablespoons of flour to two tablespoons of Worcestershire sauce! (Again, my least favorite word to spell in the entire world.. not even spell check knows what I am doing.) 

Add chicken broth on top of the chicken breast and onions. Add the flour and Worcetshire mix into the pot too! 

Whisk the flour mixture into the broth on top of the chicken. Cook on low for 7-8 hours. 

7-8 hours later… it’s time! It’s finally time!!! I all but danced around the kitchen when this happened as I had been peaking one too many times all day long. Your kitchen should smell amazing at this point. You’re welcome! 

Take the chicken out and place on a plate or cutting board.

This chicken will be melt in your mouth, fall of the bone (if there was a bone) stuff! I didn’t really want it to be shredded. In fact, next time I might just cut the chicken into smaller strips, but it’s so tender that it will shred a bit without you even trying. If you want it shredded, it more than likely will taste the exact same. I have a weird brain. My brain wanted “slices’ on the sandwich.

Here’s the buns! I love these guys. Now like I said, you don’t have to use these, you can use something smaller, bigger, wheatier, circular, half of one. Whatever your heart (or waist) desires! Bread is bread and bread is life. 

Time to assemble these babies! (I promise this is faster than the time it takes to read!) Split some hard rolls and pile up some chicken on the bottom half.  (You can either spread evenly or if you like being super precise about 4 ounces on each half) 

Now pour 1/4 cup of the onion and broth mixture on top of the chicken. Swoon!  (Side note: Someday I’ll go get a nice relaxing manicure. Cough cough Eric… if you’re reading this… ) 

This tastes one billion times better than it looks at this point, I swear. 

Time for cheese! (Always my favorite part) I add about two tablespoons on top of the chicken. So, all together you’ll need about 3/4 cup. You could also be rebel and add as much as you want. I wish I could! 

Top with the top half of the roll. (If you’re going the full sandwich route, the first time…. you should.)

Pop’m into a 415 degree oven for about 10 minutes until the bread is a bit crunchy and the cheese is gorgeously melted onto the chicken. 

and then you’ll have this.

and this.

 

and this.  

 

I don’t think we will be going very many weeks without these for the rest of our lives.

I am being completely honest. 

 You get to dip it IN THIS. It really makes the sandwich. I mean you could cut it out and save a few calories, but go big or go home. Dip the sandwich. Thank me later. 

 

And I’ll leave you with this again. Eric called this “the money shot” Honestly, I don’t know what that means, but I drool a little bit every time I look at it. 

 

Let me know how it went! 

 With love from my kitchen to yours, 

Star

 

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Chicken French Dips!

tender, flavorful chicken piled onto a hard roll topped with cheese and paired with a delicious au jus.
Prep Time 10 minutes
Servings 6
Author Star

Ingredients

  • 2 lbs chicken breast , trimmed, raw
  • 1 large yellow sweet onion , thinnly sliced
  • 2 tbs light butter , I use land o lakes
  • 1/2 tbs olive oil
  • 4 1/2 cups of 98% fat free chicken broth
  • 2 tbs Worcestershire sauce
  • 2 tbs all purpose white flour
  • 3 teaspoons minced garlic or 2-3 minced cloves
  • 2 teaspoons kosher salt
  • freshly cracked pepper
  • 3/4 cup shredded part skim mozzarella
  • 6 hard rolls or bread of choice

Instructions

  1. In a large skillet over medium heat add olive oil and butter. Add thinly sliced onions and cook for about 8 minutes until the onions become very soft. Add 3 large chicken breasts to a slow cooker, followed by the cooked onions, minced garlic, chicken broth, and kosher salt & black pepper. In a small bowl whisk together flour and Worcestershire sauce. Whisk the mixture into the broth on top of the chicken. Cook on low for 7-8 hours. Remove the chicken, place onto a cutting board, and cut into pieces or lightly shred.
  2. To assemble the sandwiches: Preheat oven to 415 degrees. On a sheet pan lay bottom of the roll down, top each roll with about 4 ounces of chicken, 1/4 cup of the au jus from the slow cooker, two tbs of mozzarella, and then the top of the bun. (Note: These totally work as open faced sandwiches for those who want to cut back on carbs or calories) Place sheet pan into oven and bake for about 10 minutes or until the bread is crispy and the cheese is nicely melted. Serve with 1/2 cup of au jus for dipping! Enjoy!

Recipe Notes

The nutritional information does not include hard roll. Adjust calories or points values accordingly.
Serving size: 4 oz chicken, 3/4 cups au jus, 2 tbs mozzarella. 5 Smart Points. 6 Points Plus. 265 calories, 10g fat, 3g saturated fat, 5g carbohydrates, 0g fiber, 0.5g sugars, 36g protein.

16 Comments

  1. These look amazing! Have you tried freezing the leftovers? There’s only two of us in my household so I’m curious.

    • I have not yet, but I absolutely don’t see why not. I would freeze the chicken and au jus separately in freezer bags. I freeze chicken and brothy-soups all of the time! I hope you enjoy. Let me know how it goes!

  2. Denise DeLeo

    These look amazing!!….I can’t wait to try….:)

  3. Beth Thorman

    You could also scoop out some of the bread to save some calories. Makes more room for filling.

  4. We love making french dips at home, it’s been awhile. Sometimes we throw some green peppers and or mushrooms in with the onions. And if I’m extra naughty I’ll add a little thousand island on the bun, weird, I know! I love your version & I will forsure be making it! Thanks for sharing!

    • Ooooo! Thousand Island sounds so dreamy. I’ll have to try that next time. I am not a mushroom person, but the green peppers sound delicious! I hope you like them, let me know how it goes, Angie!

  5. If I already have cooked frozen shreded chicken made. How would this work? Or should I buy more chicken breast?

    • I encourage you make the chicken in the slow cooker with the au jus as a whole to really get all the flavors to mingle. You could do it separately, I’m sure it would taste just great, but I can’t guaruntee it that way. Let me know how it goes!

  6. I’ve got pork on tap for next week, but these are definitely going on the week after’s plan! I’m lazy though so I’ll probably just put the raw onions in the crockpot and hope for the best. *grin* I bet the chicken and au jus would be good over rice, too! Can’t wait to try it!!

    • Hey Casey. I’m totally lazy too sometimes. I just want to let you know that the onions might not be super “soft” if not cooked down first, but if that doesn’t bother you then go for it, girl! I hope you like it! I was also thinking mashed potatoes… Rice sounds delicious too!

  7. I made these last Sunday for the big game, and my LAWD, they were a hit with the men in my house!!! In fact, when I served four sandwiches in the first batch, one of the guys already claimed the last one left for their lunch the next day. I added just a small pinch each of rosemary, thyme, and poultry seasoning to the onions as they cooked down as my own little personal touch, and when I went outside to take the trash out and came back into the house, it was an eye opener of how good it really smelled, and you were right that it makes your home smell like heaven! These are on the top of my “To Make Again!” list! Thank you for such a great recipe!!

    • I am SO happy to hear that! I always test my food on Eric, who’s not watching his weight whatsoever. He got the tall & skinny genes. (Jealous!) and I know if he thinks they are good, then most men probably will! And my biggest aim is please not just the person watching their weight, but the whole family! So this makes me super happy! Thank you for letting me know!

  8. I made these yesterday and the flavor was amazing. Unfortunately, the bread on the bottom of my sandwich turned into a soggy mess! Any suggestions on how to combat this? Thanks for posting all these delicious recipes!

    • I’m so happy you liked them! If you’re using something a little lighter than a hard roll, pour about 2 tablespoons of the au jus on top of the chicken instead of 1/4 cup! I hope that helps!

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