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
- 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.
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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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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
Crock Pot French Onion Chicken
Equipment
Ingredients
- 4 chicken breast
- 1 cup beef broth
- 1 large vidalia onion or 3 small onions
- 1/4 cup balsamic vinegar
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tablespoon ground sage
- 1 tsp garlic powder
- 1/2 tablespoon thyme
- 1 tbsp Dijon mustard
- 1 1/2 cups shredded provolone cheese or slices
Instructions
- 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.
- 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.
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.