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
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
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

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. Add in the balsamic vinegar and mustard and sprinkle all of the seasonings over the chicken.

Place the remaining onions on top of the chicken. Pour in the beef broth.

Cover and cook on low for 5 hours.

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!

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.

Did you enjoy this recipe?

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#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 and Suggestions

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.

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