This Slow Cooker French Onion Chicken features all the flavors of the classic soup in an effortless dump-and-go dinner! The chicken slow-cooks in a savory onion gravy until incredibly tender and is then topped with creamy, melty Swiss cheese for the perfect finishing touch.
Jump to:
If you’re a fan of French onion soup, this slow cooker French onion chicken is a must-try! Slow-cooking the chicken with onion soup mix and condensed French onion soup really allows it to soak in a ton of savory, onion-y flavor.
Of course, no French onion recipe would be complete without a layer of melted cheese on top, and this French onion chicken is no exception! A slice of Swiss cheese is added to each French onion chicken breast at the end of cooking and then melted until perfectly gooey.
This meal is a winner for busy nights and is great served over rice, mashed potatoes, or noodles with a side of your favorite veggie. When it comes to dinner requests, chicken is always at the top of my family’s list. It’s so versatile and perfect for crockpot meals!
For more slow cooker chicken recipes, check out my slow cooker chicken spaghetti, crockpot chicken stroganoff, and BBQ chicken thighs.
Ingredients
Here’s a look at what you’ll need to make this French onion crock pot chicken.
- Chicken: You’ll need 4 boneless, skinless chicken breasts. You could also make this recipe using chicken thighs but you may need to extend the cooking time slighty.
- Onion: A thinly sliced onion adds texture and depth of flavor to this chicken French onion soup mix recipe.
- Onion Soups: I used both a package of powdered onion soup mix and a can of condensed French onion soup to give it that classic French onion flavor.
- Beef Broth: Gives the gravy a rich, savory flavor. Feel free to use low sodium if preferred.
- Swiss Cheese: Each chicken breast gets a slice after cooking, which is then melted for the perfect finish. You can swap the Swiss for Gruyère, provolone, or mozzarella if you’d like.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Gluten-Free: Ensure the onion soup packet, canned French onion soup, and beef broth are gluten-free, and serve over rice, mashed potatoes, or gluten-free pasta.
- Creamy: When the chicken is done, remove it from the slow cooker and set aside. Then, whisk some heavy cream or sour cream into the gravy, and return the chicken to the crockpot. Add the cheese and cook until melted.
- Add Mushrooms: Add sliced mushrooms along with the onions for even more depth of flavor and a heartier dish.
How to Make French Onion Chicken in the Crockpot
Get started making this recipe for onion soup mix chicken in the slow cooker by first slicing the onions. Then, lightly coat your slow cooker with non-stick cooking spray.
Step 1: Add onions and chicken. Place the sliced onions into the slow cooker and lay the chicken on top.
Step 2: Pour in broth and soup. Add the beef broth and condensed onion soup to the slow cooker. Top with the onion soup mix.
Step 3: Cook. Set the slow cooker for 6-8 hours on low or 3-4 hours on high.
Step 4: Add the cheese. Top each cooked chicken breast with a slice of Swiss cheese.
Step 5: Melt the cheese. Continue to cook until the cheese is melted, about 15 minutes. Sprinkle fresh parsley over top of the chicken and serve with the onion gravy.
Serving Suggestions
Here are some great ideas for serving up this crockpot French onion chicken:
- Serve it over egg noodles, mashed potatoes, or rice topped with the flavorful gravy. Then, add a veggie on the side like green beans in the oven or instant pot asparagus to make a complete meal.
- Instead of serving over potatoes, serve them on the side. Try these roasted rosemary potatoes or these hasselback potatoes.
- Start your meal with a fresh salad like this spring salad and end it with a delicious dessert like this blueberry cobbler.
Expert Tips
- Use a liner: Instead of spraying the slow cooker, you can try using a disposable liner. This helps keep cleanup to a minimum.
- Check the chicken for doneness: Use a meat thermometer to ensure the chicken is fully cooked. The internal temperature should be at least 165°F.
- Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
Recipe FAQs
No, it’s not necessary to pre-cook the chicken, as it will cook thoroughly in the crockpot. However, if you want to add a little color and extra flavor, feel free to sear it first. Add the chicken to a hot pan with a little oil or butter and cook for a couple minutes per side. Then, continue with the recipe as directed.
Yes, you can assemble everything except for adding the cheese, and store it in your slow cooker insert covered overnight in the refrigerator. Place it back into your slow cooker base when you’re ready to cook it the next day.
More Delicious Slow Cooker Recipes
Slow Cooker French Onion Chicken
Ingredients
- 4 boneless skinless chicken breasts
- 1 large onion thinly sliced
- 1 packet Lipton onion soup mix
- 1 10.5-ounce can condensed French onion soup
- 1 cup beef broth
- 4 slices Swiss cheese
- Fresh parsley chopped, for garnish
Instructions
- Prepare the slow cooker by coating it with a light coating of cooking spray.
- Place the thinly sliced onion in the bottom of the slow cooker and place the chicken breasts on top.
- Pour the condensed onion soup and beef broth over the chicken.
- Sprinkle the Lipton onion soup mix evenly on top.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and fully cooked.
- During the last 15 minutes of cooking, place a slice of Swiss cheese on top of each chicken breast. Cover and cook until the cheese is melted.
- Serve the chicken with the onion gravy spooned over the top. Garnish with freshly chopped parsley and enjoy!
Notes
- You can easily meal prep this recipe the day before by assembling everything (with the exception of the cheese) and storing it covered in your slow cooker overnight in the fridge.
- Ensure the chicken is done by testing it with a meat thermometer. It should reach an internal temperature of at least 165°F.
- Store leftovers in an airtight container for up to 3 days in the fridge or up to 3 months in the freezer.
Leave a Reply