• 2 pounds chicken breasts (I used tenders)
• 1 yellow onion, sliced
• 4 tablespoons butter
• 3 cups chicken broth
• 5 cloves minced garlic
• Kosher salt & black pepper
• 2 tablespoons flour
• 2 tablespoons Worcestershire
• Hoagie rolls
• Italian cheese
In a skillet, melt butter and add onion slices. (If you’re using a Rockcrok, caramelize the onions in it then transfer straight to the slow cooker base)! Let caramelize over low heat 12-15 minutes stirring often. Add onions to slow cooker. Add chicken. In measuring cup whisk the broth with the garlic, kosher salt, and pepper. Pour over chicken.
In a small bowl whisk the flour and Worcestershire with a fork. Drop in small clumps in slow cooker. Cook on low 7-8 hours.
Preheat oven to 400 degrees. Remove chicken to shred. In 9x13 pan or on a sheet pan with sides, open buns and place chicken on buns open face style. Top with 1/4 cup of sauce and then with cheese. Bake for 10 minutes until cheese is melted. Serve with more sauce for dipping.
*Adapted from The Skinnyish Dish