Crockpot French Onion Chicken
I first tried this Crockpot French Onion Chicken on a rainy weeknight when I needed something warm, unfussy, and comforting. It’s a simple slow-cooker dinner that turns plain chicken breasts into a silky, onion-forward saucy main — perfect spooned over steaming rice. If you like casseroles with French onion flavor, you might also enjoy a heartier version like this French onion chicken casserole for a baked option the whole family will love.
Why you’ll love this dish
This recipe is comfort-food genius: it’s low-effort, pantry-friendly, and produces consistent, crowd-pleasing results. The cream of chicken soup adds body and silkiness, while the Lipton onion soup mix supplies deep, caramelized onion and savory notes without hours of sautéing. It’s ideal for weeknights, busy parents, or anyone who wants a “set it and forget it” meal that still tastes homemade.
“So easy — dump, forget, and come back to a dish that tastes like you spent the afternoon cooking. My kids asked for seconds!” — a reader’s quick review
Step-by-step overview
Before you open the slow cooker, here’s what happens: place seasoned chicken in the crock, whisk the cream-of-chicken soup with the onion soup mix and a little water or broth, pour the sauce over the chicken, and cook on LOW until tender. At the end, shred or break the breasts into bite-sized pieces and spoon the silky onion sauce over hot rice. Total hands-on time is under 10 minutes; cooking time is 4–6 hours on LOW.
Gather these items
What you’ll need (measured for 3–4 servings):
- 3 to 4 boneless, skinless chicken breasts
- 1 (10.5‑oz) can unsalted cream of chicken soup (you can use regular if that’s what you have)
- 2 (1‑oz) envelopes Lipton’s onion soup mix (or 2 tablespoons homemade onion soup seasoning — see Tips)
- ½ cup water or low-sodium chicken broth (optional; adds a little volume to the sauce)
- Hot steamed rice, for serving
Substitution notes:
- For darker, richer flavor, swap one can of cream of chicken for cream of mushroom.
- Use shredded rotisserie chicken to cut cook time if you want to assemble and warm rather than slow-cook.
- To make it dairy-free, look for a dairy-free cream soup alternative or blend silken tofu with a little chicken broth to approximate the body.
Directions to follow
- Place the chicken breasts in the bottom of a 6‑quart slow cooker. Season lightly with salt and pepper if desired.
- In a bowl, whisk together the can of cream of chicken soup, both envelopes of onion soup mix, and the ½ cup water or chicken broth until smooth.
- Pour the soup mixture evenly over the chicken so each breast is coated.
- Cover and cook on LOW for 4–6 hours. The chicken should reach an internal temperature of 165°F and be easy to pull apart.
- Before serving, use two forks to break the chicken into bite-sized pieces right in the sauce, or remove and shred then return to the crock to mix.
- Spoon over hot steamed rice and serve.
Cooking notes: If your slow cooker runs hot, check at 4 hours. If using frozen chicken breasts, expect an additional 1–2 hours and ensure the center reaches 165°F.
Best ways to enjoy it
This chicken is incredibly versatile. Serve suggestions:
- Over plain steamed white or brown rice for classic comfort.
- Spoon over mashed potatoes for a homestyle plate.
- Use as a filling for warm flour tortillas with a bit of shredded cheese and a crisp slaw.
- Top with a handful of chopped fresh parsley or chives for brightness.
For a contrasting side, try a simple stir-fry; a peppery quick dish like black pepper chicken stir-fry with onions and rice complements the mellow onion sauce well.
Storage and reheating tips
- Refrigerate leftovers within 2 hours in an airtight container. Consume within 3–4 days.
- To reheat, warm gently on the stovetop over low heat or microwave in short bursts until the internal temperature reaches 165°F. Add a splash of broth or water if the sauce has thickened in the fridge.
- To freeze: cool completely, transfer to a freezer-safe container, and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
- Safety tip: Always reheat thoroughly and avoid repeatedly cooling/reheating the same portion.
Helpful cooking tips
- Brown the chicken first (optional): Searing the breasts 1–2 minutes per side in a hot pan before adding to the crock gives extra flavor, but it’s not required.
- Adjust sauce thickness: If the sauce is too thin at the end, remove the chicken and thicken the sauce on the stove with a quick slurry of 1 tablespoon cornstarch mixed into 2 tablespoons cold water. Simmer until thickened, then return the chicken.
- Onion depth: For a more caramelized onion taste without extra work, add ½ cup of thinly sliced onions to the slow cooker at the start.
- Salt awareness: Lipton onion soup mix contains salt — taste before adding extra. Use unsalted cream soup or low-sodium broth to control sodium.
- Make it faster: Use shredded rotisserie chicken and heat in the sauce for 20–30 minutes to combine flavors.
Creative twists
- Cheesy French onion: Stir ½ to 1 cup shredded Swiss or Gruyère into the sauce at the end for a richer, gratin-like finish.
- Mushroom boost: Add 8 oz sliced mushrooms at the start to turn it into a mushroom-onion chicken.
- Low-carb option: Skip the rice and serve over cauliflower rice or mashed cauliflower.
- Protein swap: Use boneless skinless chicken thighs for more forgiving cooking; they stay juicier if you’re concerned about dryness.
- Make into a meatloaf: Use the French onion flavors as inspiration for a crockpot meatloaf variation like this crockpot French onion meatloaf with melted Swiss.
Your questions answered
Q: Can I cook this on HIGH instead of LOW?
A: Yes. Switch to HIGH for 2–3 hours, but check for doneness early; fast cooking can dry out chicken breasts. Thighs handle HIGH better.
Q: Is there a gluten-free option?
A: Lipton’s onion soup mix contains gluten ingredients; use a certified gluten-free onion soup seasoning or make your own blend (onion powder, beef bouillon powder if gluten-free, garlic powder, parsley, black pepper).
Q: Can I use chicken thighs instead of breasts?
A: Absolutely. Boneless skinless thighs are more forgiving and stay juicier. Cooking time remains similar, but thighs can withstand an extra 30–60 minutes if needed.
Q: How can I reduce sodium?
A: Use low-sodium or unsalted cream soup and low-sodium broth, and consider a reduced-sodium onion soup substitute or halving the soup mix and seasoning with fresh herbs.
Q: Will this work in an Instant Pot?
A: You can adapt it: use the “Sauté” function to warm the sauce, then pressure-cook on High for 8–10 minutes with a natural release. Shred and simmer on “Sauté” to thicken the sauce if needed.
Conclusion
If you want a no-fuss, comforting meal that practically makes itself, this Crockpot French Onion Chicken delivers. For more slow-cooker inspo and slightly different takes on the same flavors, check this closely related version at Crock Pot French Onion Chicken – Britney Breaks Bread and this cheesy spin at Crockpot French Onion Chicken – Fit Slow Cooker Queen.
Crockpot French Onion Chicken
Ingredients
Main Ingredients
- 3 to 4 pieces boneless, skinless chicken breasts
- 1 can unsalted cream of chicken soup (10.5 oz; can use regular)
- 2 envelopes Lipton's onion soup mix (or 2 tablespoons homemade onion soup seasoning)
- ½ cup water or low-sodium chicken broth (optional; for added sauce volume)
For Serving
- as needed servings hot steamed rice for spooning chicken over
Instructions
Preparation
- Place the chicken breasts in the bottom of a 6-quart slow cooker. Season lightly with salt and pepper if desired.
- In a bowl, whisk together the can of cream of chicken soup, both envelopes of onion soup mix, and the ½ cup of water or chicken broth until smooth.
- Pour the soup mixture evenly over the chicken so each breast is coated.
Cooking
- Cover and cook on LOW for 4–6 hours until the chicken reaches an internal temperature of 165°F.
- Before serving, use two forks to break the chicken into bite-sized pieces in the sauce, or remove and shred, then return to the crock.
- Spoon the chicken and sauce over hot steamed rice and serve.
