Crock Pot French Onion Chicken

Tender chicken breasts slow-cooked in a savory beef-and-onion sauce, topped with melted provolone and crispy fried onions—a comforting one-pot dinner perfect for busy weeknights.

Prep Time 15

Cook Time 6

Total Time 6 15

Serving Size servings

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.

Notes

For a lighter flavor, use low-sodium beef broth. If avoiding canned soup, use Greek yogurt mixed with chicken stock and cornstarch to thicken. Adjust cheese for preference, and increase crispy onions if omitting cheese.