Ingredients
- 4 chicken breast
- 1 cup beef broth
- 10.5 oz can French Onion Soup
- 1 large Vidalia onion, or 3 small onions
- 2 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tbsp ground sage
- 1 tsp garlic powder
- 1/2 tbsp ground thyme
- 1 1/2 cups shredded provolone cheese substitute Gruyere cheese, Swiss or mozzarella
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.