Chicken French Dip Sandwiches

6 boneless/skinless chicken breasts, about 1 kg
½ large onion, pureed
2 tsp butter, diced
480 g beef stock
1 tbsp SIDS HOT WORCESTER SAUCE
2 tbsp cornflour
1 tbsp garlic, minced (about 6 cloves)
2 tsp SIDS SALT & PEPPER
1 tsp parsley
¼ tsp thyme

On serving day: 6 slices Havarti cheese and 6 baps.
1. In a large bowl mix together onion, butter, beef broth, SIDS HOT WORCESTER SAUCE, cornflour, garlic, parsley, SIDS SALT & PEPPER and thyme. Add chicken and transfer to a 4 lt sized freezer bag or container for pressure cooker.
MAKE IT NOW: Add to either the pressure cooker 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 PRESSURE COOKER: From frozen, add contents into an pressure cooker. Sauté for 5 minutes until you have about ¼ cup of liquids. Cook for 30 minutes at high pressure then allow 10 minutes for natural release.
From thawed or freshly made, transfer into a pressure cooker. 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.
TO SERVE: Shred chicken. Toast baps until golden. Place some shredded chicken on the 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.