Crock Pot French Onion Chicken
If you love French onion soup, you will love Crock Pot French Onion Chicken. Juicy chicken breast smothered in sweet vidalia onions and broth, covered in melty provolone cheese. It’s a dump-and-go dinner perfect for any night!
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French onion soup is such a treat! Rich beefy broth with sweet caramelized onions topped with gooey melted cheese. I love it! This French Onion Chicken has all the components of French onion soup- but with chicken, making it a full meal for any night.
This recipe is so easy, just throw everything into the crock pot and turn it on. A couple of hours later your house will smell amazing and you’ll have a delicious dinner ready to go.
I love to serve the chicken over creamy mashed potatoes with roasted broccoli. You can’t forget crusty bread to mop up all that flavorful broth!
What you’ll need
- Crock Pot– 6 quart or larger
- Chicken breast – you can also use chicken thighs, if you prefer. The cooking time will be shorter.
- Beef broth– for that beefy flavor in the chicken and onions
- French Onion Condensed Soup
- Vidalia onion– vidalia onions are sweeter and lend a delicious flavor
- Balsamic vinegar– for a subtle tang to the broth
- Seasonings– salt, pepper, sage, garlic powder, thyme. Feel free to add any seasonings you like or omit what you don’t like
- Dijon mustard
- Shredded provolone cheese (or slices)- add this at the end of the cooking time to melt over the chicken
- Fresh parsley for serving (optional)
- Bread for mopping up the broth
How to make French Onion Chicken
Prepare the crockpot: Spray a 6–8 quart crockpot with nonstick cooking spray or line it with a crockpot liner for easy cleanup.
Layer the onions & chicken: Thinly slice the onions into half-moons. Spread half of the onions over the bottom of the crockpot, then place the chicken breasts on top. Sprinkle the seasonings evenly over the chicken, then layer the remaining onions over the top.
Make the broth mixture: In a medium bowl, whisk together the beef broth, French onion soup, balsamic vinegar, and mustard. Pour this mixture over the chicken and onions.
Cook: Cover and cook on low for 5 hours, until the chicken is tender and cooked through.
Add the cheese: Turn off the crockpot and remove the lid. Sprinkle the cheese over the chicken breasts, then replace the lid and let the cheese melt for a few minutes.
Tip!
It’s tempting, but don’t lift the lid while cooking! This allows all the hot air to escape and reduces the temperature so you’ll need to cook it longer!
Serve: Finish with a sprinkle of fresh parsley, if desired. Serve hot with crusty bread to soak up the flavorful broth.
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Tips and Suggestions
- In a rush? Cook on high for 2 1/2 hours
- Can I use frozen chicken? You can use frozen chicken in this recipe; add an extra 2 hours to the cooking time and ensure the cooked chicken has reached 165 degrees F internally. A meat thermometer make checking the internal temperature so easy.
- Cheese options: Gruyère cheese, Swiss, Provolone, or even mozzarella work well.
- For richer flavor: Sauté the onions in a skillet until golden before adding them to the crockpot.
- Make it creamy: Stir in ½ cup sour cream just before serving for a creamy broth.
- Meal prep friendly: Leftovers reheat beautifully—store in the fridge up to 3 days.
Try these chicken recipes
- Crock Pot Chicken Fajitas
- Slow Cooker Creamy Tomato Basil Chicken
- Chicken Cacciatore
- Chicken with Gravy in the Crock Pot
- Hasselback Chicken with Gouda and Apples
- Sheet Pan Bruschetta Chicken
- Crock Pot Pink Pasta with Chicken
✨ This Crockpot French Onion Chicken is the kind of comfort food that feels gourmet without the effort. A little prep, a long simmer in the slow cooker, and dinner is done.
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Crock Pot French Onion Chicken
Equipment
Ingredients
Method
- Spray a 6-8 quart crockpot with nonstick cooking spray or use a crockpot liner.
- Slice the onions in thin half moons. Place half of the onions on the bottom of the crockpot. Place the chicken on top. Sprinkle all of the seasonings over the chicken. Place the remaining onions on top of the chicken.
- In a medium sized bowl mix together the beef broth, French Onion soup, balsamic vinegar and mustard. Pour the mixture into the crock pot.
- Cover and cook on low for 5 hours.
- Turn the crockpot off. Remove the lid, sprinkle the cheese over the chicken breasts, replace the lid and let the cheese melt.
- Sprinkle with parsley (if desired)
- Serve with bread to mop up the broth.
Nutrition
Notes
- If you’re in a hurry, cook on high for 2 1/2 hours
- You can use frozen chicken in this recipe; add an extra 2 hours to the cooking time and ensure the cooked chicken has reached 165 degrees F internally. A meat thermometer make checking the internal temperature so easy.
- If using chicken thighs, reduce cooking time to 3 hours.
- Refrigerate leftovers up to 4 days.
The vinegar taste was overpowering. I even had second thoughts and used a little less then the recipe called for. Hated it! Threw it out.
This was was just okay. I agree that the vinegar taste was overpowering, but I love balsamic so it wasn’t a deal breaker for me. I wound up stirring in 2 Tablespoons of Lipton onion soup mix and it helped. Also, the onions that were on top of the chicken were still fairly raw after 5 hours so I would recommend putting them all under the chicken in the first step. All in all it was a decent recipe, but needs some TLC to make it great.
This was so good!
so happy!
Loved this