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Chicken French Dip Sandwich

This chicken French dip sandwich is just as comforting as a classic French Dip but uses lean, tender chicken and is a more budget-friendly meal option.

I’m a huge fan of the classic French dip sandwich.

I’m also a fan of shopping the sales to help my grocery budget and sometimes chicken is just a better price.

Fortunately, this Chicken French Dip Sandwich has all the flavor of the original and is much easier on your grocery budget.

This sandwich is loaded with flavor. It’s also so simple to make so it is the perfect weeknight meal.

We add this to our menu plan at least once a month because it is such a favorite around my house.

Chicken French Dip Ingredients

Easy Freezer Meal Option

I’m a big fan of cooking once and eating twice. These Chicken Frend Dip Sandwiches make a great freezer meal. Combine the chicken, onion, Kinder’s Buttery Steakhouse Rub, Worcestershire sauce, garlic, and Better than Bullion, and seal in a freezer bag. When ready to cook, add to the slow cooker with the 2 cups of water and you are ready to go.

Chicken French Dip Sandwich Recipe

Chicken French Dip Sandwich Recipe

chicken french dip

This chicken French dip sandwich is just as comforting as a classic French Dip but uses lean, tender chicken and is a more budget-friendly meal option.

Ingredients

Instructions

  1. Add the Chicken, Kinders' Buttery Steakhouse Rub, Worcestershire, and garlic to a slow cooker. Top with sliced onions and salt/pepper.
  2. Heat 2 cups of water and stir in 2 Tbsp Beef Better than Bullion to the hot water. Mix until dissolved. Add to the chicken in the slow cooker.
  3. Cook on high for 4-5 hours, until chicken can be easily shredded.
  4. Remove chicken from pot and shred
  5. In a small pot, melt butter then mix in flour and stir for 2-4 minutes, until it forms a paste.
  6. Add 2-3 cups of the liquid from the slow cooker and onion powder and whisk until thickened.
  7. Slice the hoagie rolls in half, lengthwise, and butter. Toast face down in a pan until a crispy crust forms.
  8. Top bread with sliced cheese, shredded chicken, more onions (if wanted) and a bit of chopped parsley.
  9. Before adding the top slice of bread, place the open sandwich under the broiler for 1 minute or until the cheese begins to melt.
  10. Top with the rest of the bread then serve with some of the thickened broth (with additional parsley added if wanted).

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