CHICKEN FRENCH DIP SANDWICHES

• servings: serves 6

Ingredients

6 boneless/skinless chicken breasts (about 2 Ibs/1 kg)

1/2 large onion, pureed

2 tsp butter, diced

14.5 oz can beef broth

1 tbsp Worcestershire sauce

2 tbsp cornstarch

1 tbsp garlic, minced (about 6 cloves)

1 tsp salt

1 tsp parsley

1/2 tsp black pepper

1/4 tsp thyme

On serving day: 6 slices Havarti cheese + 6 hoagie rolls

Directions

1. In a large bowl mix together onion, butter, beef broth, Worcestershire, cornstarch, garlic, salt, parsley, pepper, and thyme. Add chicken and transfer to a gallon sized freezer bag or container for instant pot.

Notes

TO SERVE: Shred chicken. Toast hoagie rolls under the broiler until golden. Place some shredded chicken on hoagie bottom, and top with a slice of havarti cheese. Spoon off fat or use fat separator on liquids left in crock pot. Serve this "jus" into small bowls and serve with each sandwich for dipping

MAKE IT NOW: Add to either the instant pot or crockpot and cook as directed below.

MAKE IT A FREEZER MEAL: Seal bag or container, removing as much air as possible and freeze.

COOK IN INSTANT POT From frozen, add contents into an instant pot. Saute for 5 minutes or until you have about 1/4 cup of liquids. Cook for 30 minutes at high pressure then allow 10 minutes for natural release.

From thawed or freshly made, transfer into an instant pot. Cook for 28 minutes at high pressure, then allow 10 minutes for natural release.

COOK IN CROCK POT From thawed or freshly made, transfer into slow cooker. Cook on high for 3-4 hours or low 6-7 hours.