Your slow cooker will do all the work for dinner tonight! This family-favorite Crock Pot Buttery Onion Chicken is a regular on my dinner rotation. Tender, flavorful chicken, buttery potatoes, and perfectly crisp-tender asparagus come together in an all-in-one, dump and cook meal. It’s a set-it-and-forget-it dinner the whole family will love!
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This dinner is so easy, I’m not sure it qualifies as a recipe! How does five minutes of prep, a whole meal one one pot, dump-and-go, and a well rounded meal sound to you? That sounds pretty perfect to me!
Oh, also it’s super flavorful! I make this dinner at least once a month because it’s so simple and a majority of my family love it (not the picky one, but she doesn’t like anything😒)
This Crock Pot Buttery Onion Chicken is less than 10 ingredients; three of which are seasonings. It’s easy to customize- swap the chicken breasts for thighs or a pork tenderloin, switch out the asparagus for broccoli or green beans. And it’s literally five minutes of prep work.
I think you are going to love this one! If you do, please share it with a friend!
What You’ll Need
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- 6-8 Quart Crock Pot
- Nonstick Cooking Spray, oil, or crock pot liners
- 2 pounds chicken breast or thighs– this will be 2-4 chicken breasts. If the breasts are large, slice them in half lengthwise.
- 2 pounds baby yellow potatoes, cut in half. Any potato can be used in this recipe, cut the potatoes in 1 1/2 inch cubes to ensure they cook through.
- 1/2 cup butter– I use unsalted, but salted butter can be used if you prefer. Just keep in mind the onion soup mix contains sodium.
- 1 tsp paprika
- 1 tsp black pepper
- 1 packet Lipton onion soup mix– want to make your own? No problem! See the recipe below.
- 1 pound asparagus spears, trimmed. This could also be frozen or fresh green beans or broccoli florets. You can use carrots-they would go into the crock pot at the beginning with the potatoes and chicken because they take longer to soften.
How To Make It
Lightly grease or line the crock pot with nonstick cooking spray or oil.
Add the potatoes to the bottom of the crock pot, then place the chicken breasts on top. Sprinkle with paprika, black pepper, and onion soup mix.
Lay the butter slices evenly over the chicken and potatoes.
Cover and cook on low for 4 ½ hours or high for 2 hours.
At the 4 ½ hour mark, add the asparagus spears on top of the chicken. Cover and continue cooking for another 15-30 minutes, until the asparagus is crisp-tender.
To serve, plate the chicken, asparagus, and potatoes, then spoon the buttery sauce from the crock pot over the top. Dig in and enjoy!
Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish! Please leave a 5-star rating in the recipe card below and/or a review in the comment section.
Tips
- Swap the chicken breasts for chicken thighs or pork tenderloin; the cooking time would remain the same.
- Replace the asparagus with fresh or a 12-ounce frozen bag of broccoli florets or green beans. If you are using carrots, add those in with the potatoes and chicken to cook together.
- No liquid is needed! I know it’s hard to believe, but the butter and cooking juices are enough and no additional broth or water is needed in this recipe.
- Refrigerate leftovers in an airtight container up to 3 days.
Homemade Onion Soup Mix
Don’t want to use Lipton onion soup mix? Make your own:
- 1/4 cup (15 g) dried minced onions
- 2 beef bouillon cubes, crushed
- 1/2 tsp (3 g) salt
- 1/2 teaspoon (1 g) onion powder
- 1/4 teaspoon (0.5 g) ground black pepper
- 1/2 teaspoon (1 g) garlic powder
- 1/4 teaspoon (0.5 g) dried parsley
- 1/4 (0.5 g) teaspoon paprika (optional for color)
More Dinner Ideas
- Crock Pot Cranberry Turkey
- Chicken Cacciatore
- Beef Ragu
- Hasselback Chicken Cordon Bleu
- Fettuccini Alfredo
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Crock Pot Buttery Onion Chicken
Equipment
Ingredients
- 2 pounds boneless skinless chicken breast or thighs
- 2 pounds baby yellow potatoes cut in half
- 1/2 cup unsalted butter sliced
- 1 tsp paprika
- 1 tsp black pepper
- 1 1 ounce packet Lipton onion soup mix
- 1 pound asparagus spears ends trimmed
Instructions
- Lightly grease or line the crock pot with nonstick cooking spray or oil.
- Add the potatoes to the bottom of the crock pot, then place the chicken breasts on top. Sprinkle with paprika, black pepper, and onion soup mix.
- Lay the butter slices evenly over the chicken and potatoes.
- Cover and cook on low for 4 ½ hours or high for 2 hours.
- At the 4 ½ hour mark, add the asparagus spears on top of the chicken. Cover and continue cooking for another 15-30 minutes, until the asparagus is crisp-tender.
- To serve, plate the chicken, asparagus, and potatoes, then spoon the buttery sauce from the crock pot over the top. Enjoy!
Notes
- 1/4 cup dried minced onions
- 2 teaspoons low sodium beef bullion powder or granules
- 1 1/2 teaspoons onion powder
- 1/4 teaspoon celery seeds
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
