Crock Pot French Onion Chicken
I first tried this Crock Pot French Onion Chicken on a rainy weeknight when I wanted something comforting, low-effort, and reliably crowd-pleasing. Tender chicken breasts slow-cooked in a savory beef-and-onion sauce, topped with melted provolone and a final crunch of crispy fried onions—it’s a dinner that tastes like you fussed over it all evening when you really just walked away. If you like easy slow-cooker meals that lean on bold onion flavor and creamy cheese, this one belongs in your rotation. For another similar slow-cooker version, I often compare notes with this slow cooker French onion chicken recipe to see which tricks produce the best sauce.
Why you’ll love this dish
This recipe delivers big flavor with minimal hands-on time. The beef broth and onion soup mix build a deep, savory base that softens and sweetens the onions as they cook. Adding cream of chicken soup brings body to the sauce so it clings to the chicken, and the provolone melts into a gooey topping that contrasts perfectly with the crispy fried onions you sprinkle on at the end.
- Perfect for busy weeknights when you want a warm one-pot dinner.
- Budget-friendly: uses pantry staples and modest cuts of chicken.
- Kid-friendly and easy to adapt (swap cheeses, reduce salt).
- Great for potlucks—cook it in the morning and serve hot later.
“Best slow-cooker dinner ever—my family thought I’d made a restaurant meal.” — A regular weeknight convert
If you like one-pot comfort dinners, try pairing techniques I learned from a similar comfort recipe like this Crock Pot angel chicken for ideas on portioning and timing.
How this recipe comes together
Before you start, here’s a quick roadmap so you know what to expect:
- Arrange raw chicken breasts in the slow cooker for even cooking.
- Whisk beef broth, onion soup mix, and cream of chicken soup into a single pourable sauce.
- Pour sauce over chicken and top with sliced yellow onions.
- Cook low and slow for 6–8 hours so the chicken becomes tender and absorbs onion flavor.
- Add provolone during the last 15–20 minutes to melt, then finish with crispy fried onions for texture.
This method keeps things hands-off but precise: the long, gentle cook softens onions and develops flavor without drying the chicken. For slightly different timing or texture ideas, I cross-reference techniques in recipes like another Crock Pot angel chicken when testing cooking times.
What you’ll need
- 4 boneless skinless chicken breasts (about 1.5–2 pounds)
- 2 cups beef broth (low-sodium if preferred)
- 1 packet onion soup mix (about 1 oz)
- 2 large yellow onions, thinly sliced
- 1 can (10.5 oz) cream of chicken soup
- 6–8 slices provolone cheese (or Swiss/Gruyère)
- 1 small can or bag French’s crispy fried onions (for garnish)
Notes and substitutions:
- Beef broth can be swapped for beef stock or a concentrated beef bouillon + water. For a lighter flavor, use low-sodium beef broth.
- If you avoid canned soup, substitute with 3/4 cup plain Greek yogurt mixed with 1/4 cup chicken stock and a tablespoon of cornstarch to thicken—add late in cooking.
- Provolone melts well; Swiss or Gruyère add nuttier flavors. For dairy-free, omit cheese and increase crispy onions for texture.
Directions to follow
- Place the chicken breasts in a single layer in the bottom of the slow cooker. Pat them dry first so the sauce sticks better.
- In a medium bowl, whisk together the beef broth, onion soup mix, and cream of chicken soup until smooth. This creates the cooking liquid and primary seasoning.
- Pour the mixture evenly over the chicken, making sure the breasts are mostly covered.
- Scatter the sliced yellow onions over the top of the chicken. The onions will cook down and flavor the sauce.
- Cover and cook on LOW for 6–8 hours (or HIGH for 3–4 hours) until the chicken reaches 165°F and is tender. Check at the lower end of the time if your breasts are thin.
- About 15–20 minutes before serving, layer the provolone slices over the chicken, replace the lid, and let the cheese melt.
- Just before serving, sprinkle the French’s crispy fried onions on top for a crunchy finish.
Quick tip: If the sauce looks too thin at the end, whisk 1 tablespoon cornstarch with 1 tablespoon cold water, stir into the sauce, and cook on HIGH for 10–15 minutes to thicken.
Best ways to enjoy it
This French Onion Chicken is very versatile. Try these serving ideas:
- Spoon over buttery mashed potatoes to soak up the sauce.
- Serve on toasted hoagie rolls for a cheesy French onion chicken sandwich.
- Pair with buttered egg noodles or rice for a simple weeknight plate.
- Add a crisp green salad or roasted Brussels sprouts for freshness.
If you want a Tex-Mex contrast on the same weeknight rotation, serve it alongside a lighter protein like our slow-cooker fajitas for variety—see my notes on slow cooker pairings with slow cooker chicken fajitas.
Storage and reheating tips
- Refrigerate: Store leftovers in an airtight container for up to 3–4 days. Cool to room temperature (no more than 2 hours) before refrigerating.
- Freeze: Place cooled portions in a freezer-safe container or heavy-duty freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently on the stovetop over low heat or in a 325°F oven covered with foil until warmed through. Microwave in 30–45 second bursts, stirring between intervals, to prevent rubbery chicken.
- Safety: Always reheat to an internal temperature of 165°F. Discard any leftovers left at room temperature for more than 2 hours.
Helpful cooking tips
- Even-size pieces: Use same-thickness chicken breasts so they cook evenly. Pound thicker parts to match thinner ones.
- Searing optional: Quickly searing chicken before slow cooking adds color and flavor but isn’t necessary. If you sear, reduce final cook time slightly.
- Onions: Slice onions thin for melting into the sauce; thicker slices give more texture. Caramelize a few extra onions on the stovetop for a sweeter, deeper sauce.
- Salt: Onion soup mix and canned soup can be salty. Use low-sodium broth or taste the sauce before adding extra salt.
- Cheese melt: Add cheese at the end to prevent it from overcooking and becoming oily. Use a quick broil (watch closely) for a bubbly, browned top if you like a gratin finish.
- Crunch finish: Add crispy fried onions just before serving so they stay crunchy.
Creative twists
- Mushroom French Onion Chicken: Add 8 oz sliced mushrooms to the slow cooker for a classic French onion-with-mushroom twist.
- Make it beefier: Swap chicken for top round or chuck roast (adjust time to 8–10 hours on LOW).
- Low-carb/Keto: Skip the crispy fried onions or use crushed pork rinds; serve over cauliflower mash.
- Sandwich version: Shred the cooked chicken and pile on toasted rolls with extra provolone for a melt sandwich.
- Vegetarian take: Replace chicken with thick-cut seitan or portobello caps and use vegetable broth plus a vegetarian “cream” base.
Common questions
Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless thighs stay moister and may need slightly less time—check for doneness at 5–6 hours on LOW. Bone-in pieces will take longer.
Q: My sauce tasted too salty. How can I fix it?
A: Use low-sodium beef broth and a reduced-sodium onion soup mix. You can dilute a too-salty sauce with a splash of water or unsalted broth and a teaspoon of sugar or vinegar to rebalance flavors.
Q: Can I leave this in the slow cooker on the “keep warm” setting?
A: Yes, but for no more than 2–4 hours. “Keep warm” is fine for short holding, but prolonged holding can dry out chicken and change texture.
Q: Is this freezer-friendly before or after cooking?
A: You can freeze prepped (uncooked) components—chicken plus sauce—in an airtight container and thaw before slow cooking, or freeze fully cooked portions. Thaw overnight in the fridge before reheating.
Q: How do I thicken the sauce without canned soups?
A: Stir together 1–2 tablespoons cornstarch with cold water and add near the end of cooking. Alternatively, reduce the sauce on the stovetop after removing the chicken.
Conclusion
This Crock Pot French Onion Chicken is a reliable, comforting slow-cooker dinner that balances rich onion flavor, melty cheese, and a satisfying crunchy topping. For another tested version with slightly different ingredient ratios and method notes, see Britney Breaks Bread’s Crock Pot French Onion Chicken. If you’re looking for a cheesier take and extra slow-cooker tips, check out Fit Slow Cooker Queen’s Crockpot Cheesy French Onion Chicken.
Crock Pot French Onion Chicken
Ingredients
Main Ingredients
- 4 pieces boneless skinless chicken breasts (about 1.5–2 pounds) Use same-thickness pieces for even cooking.
- 2 cups beef broth (low-sodium if preferred) Can be substituted with beef stock or a concentrated beef bouillon + water.
- 1 packet onion soup mix (about 1 oz)
- 2 large yellow onions, thinly sliced Slice thin for a better melt.
- 1 can (10.5 oz) cream of chicken soup Can be substituted with a homemade mixture.
- 6-8 slices provolone cheese (or Swiss/Gruyère) These cheeses melt well; can adjust based on preferences.
- 1 small can or bag French's crispy fried onions (for garnish) Add just before serving for crunch.
Instructions
Preparation
- Place the chicken breasts in a single layer in the bottom of the slow cooker. Pat them dry first to help the sauce stick better.
- In a medium bowl, whisk together the beef broth, onion soup mix, and cream of chicken soup until smooth.
- Pour the mixture evenly over the chicken, ensuring they are mostly covered.
- Scatter the sliced yellow onions over the top of the chicken.
Cooking
- Cover and cook on LOW for 6–8 hours (or HIGH for 3–4 hours) until the chicken reaches 165°F and is tender. Check at the lower end of the time if your breasts are thin.
- About 15–20 minutes before serving, layer provolone slices over the chicken, replace the lid, and let the cheese melt.
- Just before serving, sprinkle the French’s crispy fried onions on top for a crunchy finish.
