Yield: 4 servings
Crockpot French Onion Chicken
If you love french onion soup, you’ll go wild over this crockpot french onion chicken recipe! Tender chicken is slow cooked in a rich onion gravy and topped with lots of melty cheese. Bonus: This easy dump and go recipe is ready with just 5 simple ingredients.
Ingredients
- 4 boneless, skinless chicken breast, or thighs
- 1 small yellow onion, thinly sliced
- 1 (10.5 oz) can condensed french onion soup
- 1 (1 oz) packet Lipton Onion Soup Mix
- 4-6 thick slices Gruyere or Swiss cheese
Want to save this recipe?
Instructions
- Spray a large crockpot with non-stick spray. Arrange chicken breast in an even layer on the bottom of the crockpot.
- Layer sliced onions on top of chicken and sprinkle with Lipton onion soup & dip mix. Pour french onion soup on top and place lid on slow cooker.
- Cook for 2 to 3 hours on high, or 6 to 7 hours on low, until chicken is tender and cooked through.
- Preheat broiler and grease a casserole dish with non-stick spray.
- Remove whole chicken breasts and place in an oven safe casserole dish. Scoop out any leftover cooked onions and arrange those on top of the chicken. Add a little of the broth to the casserole dish, about 1/3 cup.
- Top chicken with cheese and broil until melted and bubbling, about 2 minutes. Serve immediately!
⭐️ Tried this recipe? Leave a comment and rating! It only takes a minute and helps support our family-run blog. ❤️
Video
Notes
Store: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Reheat: Place one serving in the microwave for 2 minutes, stirring half way through. Or warm a larger serving in the oven at 350°F for about 15 minutes, until heated through.
Freeze: Transfer cooled leftovers (without the cheese) to an airtight container and freeze for up to three months. Thaw in the fridge overnight. Heat as directed above, then add fresh cheese and place it under the broiler to melt.
White vs. Dark Meat: You can use boneless chicken thighs if you prefer, however we prefer a chicken breast instead. They hold up well in the sauce and are easy to transfer to a casserole dish to melt the cheese on top.
Don’t Shred the Chicken: To keep the dish from being too salty, we recommend leaving the chicken breasts whole. If you shred the meat, it will soak up more of the sauce and can become overpowering.
Don’t feel like broiling the cheese? Melt it directly in the crockpot instead. Add cheese, place a paper towel over the top of the crockpot and cover with the lid. It will take about 10 minutes to melt. The paper towel will catch condensation to prevent water-y cheese!
Nutrition
Serving: 1serving, Calories: 251kcal, Carbohydrates: 10g, Protein: 31g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 91mg, Sodium: 1117mg, Potassium: 839mg, Fiber: 1g, Sugar: 3g, Vitamin A: 177IU, Vitamin C: 3mg, Calcium: 183mg, Iron: 1mg