Chicken French Dip

Ingredients

Buy

• 6 boneless/skinless chicken breasts about 2 lbs
• 1/2 large onion , white or yellow, pureed

On serving day:

• 6 hoagie rolls
• 6 slices havarti cheese

On Hand

• 2 tsp butter diced
• 14.5 oz 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

Instructions

• Use a food processor to purée your onion . If you don’t have a food processor, a blender will work.
• Combine puréed onion in a bowl with butter , beef broth , worcestershire sauce, cornstarch , garlic , parsley , pepper, and thyme .
• Add chicken breasts and mix ingredients.

MAKE IT A FREEZER MEAL

• Do not cook! Pour all ingredients into a gallon-size freezer bag. Seal the bag, removing as much air as possible and freeze.

MAKE IT NOW

• Pour all ingredients into either the Instant Pot or crockpot and cook as directed below.

COOK IN INSTANT POT

• From frozen, add contents into an instant pot. Sauté 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.

TO SERVE

• Shred chicken on a cutting board with two forks (DON’T THROW AWAY THE JUICE!) 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 and discard fat (or use fat separator) on liquids left in crock pot. Ladle this jus into small bowls to serve alongside each sandwich for dipping.