An easy recipe for Slow Cooker French Onion Chicken smothered with sautéed onions and loaded with melted cheese!
We are continuing Crock-tober here on Mother Thyme with another easy and delicious slow cooker recipe, Slow Cooker French Onion Chicken! This recipe is a spin on my very popular French Onion Chicken recipe! Everyone loves that recipe so if you haven’t tried it yet be sure to click over to save and print the recipe! It’s super yummy!
I took all of the components of that recipe and adapted for the slow cooker. I even added a little extra crunch right before serving with some croutons that isn’t in the original recipe! You definitely don’t want to skip that!
This recipe is super easy to pull together. I prefer to sauté the onions ahead of time to give them that yummy French onion taste we all know and love. I use the Crock Pot 5-in-1 multi cooker which gives me the ability to sauté the onions right in the same vessel that I’ll be slow cooking in. One less dish to clean! If you don’t have that type of slow cooker, no worries! Just simply sauté the onions in a large skillet. It’s one extra step that is totally worth it! You can even sauté the onions a day or two ahead of time and just keep them in a seal container in the refrigerator until ready to use. I love have sautéed onions on hand to add into eggs, sandwiches, or to eat with just a fork! So yummy!
This recipe is loaded with a ton of flavor plus I love the way the chicken cooks in the slow cooker! It makes it super tender and juicy! Once it has simmered all day I like to transfer the chicken and onion mixture to a baking dish and top with with lots of shredded cheese. I’ll pop it under the broiler or just in a preheated oven and let the cheese get all nice in melted. Top with some croutons and dinner my friends is served! Who wouldn’t love this?
Make sure you hop over the the Mother Thyme Facebook page and check out my current giveaway for the Crock Pot Casserole Crock! It’s great for the holiday season!
Slow Cooker French Onion Chicken
- 2 T butter
- 2 large sweet onions sliced
- 2 t balsamic vinegar
- 4 boneless, skinless chicken breasts about 6 oz. each
- 1/2 t dried thyme
- 1/2 t garlic powder
- 1/2 t salt plus additional to taste
- 1/4 t black pepper
- 1 14 oz can beef broth
- 2 T all-purpose flour
- 1 1/2 C Italian style shredded cheese
- 5 oz croutons
Melt butter in a large skillet over medium heat.
Add onions and a pinch of salt and cook, stirring occasionally until tender, about 15-20 minutes.
Add balsamic vinegar and cook for 1-2 minutes longer.
Season chicken breasts with salt, pepper, thyme and garlic powder and add to slow cooker.
Add onions and beef broth. Season broth mixture with additional salt and pepper to taste.
Cover and cook on low for about 5-6 hours.
Scoop out 1/4 cup of broth and add to a small bowl with flour. Whisk together until flour is dissolved. Stir mixture back into slow cooker and cook for another 15 minutes until broth slightly thickens.
Meanwhile preheat oven to 350. *** See below.
Transfer chicken and onion mixture to a baking dish.
Top with shredded cheese and bake in the oven for 10-15 minutes until cheese is melted.
Sprinkle with croutons on top before serving.
***Alternatively you can top with cheese in slow cooker, increase heat to high. Cover and cook until cheese is melted.
Sautéed onions can be prepped 1-2 days ahead of time and kept in a sealed container in the refrigerator until cooking day.