Slow Cooker French Onion Chicken
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Easy, flavorful and fall-apart-tender, you have to try this recipe for French Onion Chicken! This tasty chicken recipe is made in a slow cooker, and seasoned with French Onion Mix, caramelized onions, garlic and Worcestershire sauce.
It’s served with a delicious gravy, made right in the slow cooker and pairs wonderfully with Instant Pot Mashed Potatoes. This easy family-favorite recipe is a must-make!
Table of contents
Inspired by this incredibly popular recipe for Crock Pot Pork Chops with French Onion Gravy, I present to you Crock Pot French Onion Chicken. If you’ve made these pork chops and loved the taste of them, then I guarantee you’ll also love this chicken recipe!
If you haven’t tried either of these recipes, I recommend adding them both to your menu. This recipe takes a boring ol’ chicken breast and turns it into a juicy, tender, flavor-bursting meal.
Prefer even more juicy, tender flavor? Try making this recipe with chicken thighs! It’s also delicious and just as easy to make.
After a simple 20 minute prep, this chicken recipe slow cooks all day and you’ll come home to a delicious meal and a house that smells amazing!
If you love ordering French Onion Soup at restaurants, then you’re certainly going to love this recipe!
Ingredients
- Butter – I recommend unsalted butter for this recipe, because the chicken broth adds enough saltiness to the dish.
- Onion – I recommend using a yellow onion for it’s nice, neutral flavor. For a sweeter flavor, use a sweet onion, like a vidalia onion.
- Garlic – I always recommend fresh minced cloves for the best flavor.
- French Onion Mix (click link for the recipe) – this seasoning mix of onion powder, garlic powder, salt and pepper gives the chicken so much flavor. I used my homemade seasoning mix for this recipe (linked above), but you can also purchase pre-made French Onion Soup Mix at your local grocery store. For this recipe, you’ll need two tablespoons French onion mix, which is equal to a one ounce package of mix at the store.
- Boneless, skinless chicken breasts (or chicken thighs) – for a healthier option, use chicken breasts, for a juicier, more tender option, use boneless, skinless chicken thighs. If using chicken breasts, be sure to either slice them lengthwise through the middle, or pound them to a 1/2 inch thickness before using them in the recipe.
- Chicken broth – this will keep the chicken moist and juicy as it cooks, and will be used to make the gravy for the chicken at the end of the recipe.
- Worcestershire sauce – this sauce adds a wonderful layer of umami flavors to the dish.
- Fresh thyme – the perfect herb to pair with the caramelized onion flavor in this chicken dish.
- Cornstarch – used to thicken the gravy in the slow cooker, after you’ve cooked the chicken. You can use all-purpose flour instead, but you’ll need to double the amount because flour is not as strong of a thickening agent as cornstarch is. Since this recipe calls for 2 tablespoons cornstarch, if you’re using flour instead, you’ll need 4 tablespoons flour.
Instructions
I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
- Slice the chicken. If the chicken breasts are extra large, slice them in half lengthwise through the middle, so that they’re about 1/2 inch thick. If the chicken breasts are on the smaller side, use a meat tenderizer or rolling pin to pound the chicken breasts until they’re 1/2 inch thick.
- Season the chicken. Sprinkle the French onion seasoning mix evenly on all sides of the chicken, then set aside.
- Caramelize onions. Melt butter in a large skillet on the stove over medium-high heat. Add thinly sliced onions and caramelize for 10 minutes, without stirring. After 10 minutes, stir the onions, then add minced garlic and cook for an additional minute. Transfer the onions and garlic to a slow cooker.
- Sear the chicken. Place the same skillet that the onions were cooked in back on the stove over medium-high heat. Add the seasoned chicken and sear for 2 minutes per side, or until lightly browned.
- Transfer the chicken to the slow cooker with the onions.
- Add the other ingredients. Pour the chicken broth and Worcestershire sauce in the slow cooker. Add the fresh thyme sprigs. Cover and slow cook on high for 3-4 hours, or on low for 7-8 hours.
- Prepare the gravy. After the cooking time, use tongs to remove the thyme sprigs from the slow cooker and discard. Also remove the chicken breasts, and place them on a cutting board. Cover with foil to keep them warm. If the slow cooker is not already set to high, turn the temperature to high. In a small bowl, combine cornstarch and water. Add the cornstarch mixture to the slow cooker and stir to combine, cover and allow the gravy to cook together for 5 minutes.
- Serve the chicken. Either serve the chicken immediately, topped with the french onion gravy from the slow cooker, or place the chicken breasts back in the slow cooker with the gravy until ready to serve. Right before serving, garnish the chicken with fresh chopped parsley, if you’d like.
What to serve with it
My favorite pairing for this French Onion Chicken recipe is mashed potatoes. With the gravy poured over both the chicken and potatoes, it’s a heavenly comfort food meal!
But there’s actually more than one way to serve this magically delicious slow cooker chicken. It’s great with all kinds of side dishes, like rice, egg noodles or vegetables. Try it a few different ways, then pick your favorite! Here are some ideas to get you started.
How to make it on the stove
This recipe is also easy to make in a skillet on the stove. Perfect for the times when you don’t have a few hours to leave it in the slow cooker. Follow these simple steps to make french onion chicken in under an hour on the stove top.
- Melt butter in a large skillet, or dutch oven, on the stove over medium high heat.
- Once the butter has melted, add the onions to the pan and caramelize for 10 minutes.
- Add the garlic and cook for an additional minute.
- Rub the french onion mix on the chicken breasts.
- Move the onions and garlic to one side of the skillet, then add the chicken to the skillet and sear for 2 minutes per side.
- Add the chicken broth, Worcestershire sauce and fresh thyme to the skillet. Bring the broth to a simmer.
- Cover, turn the stove down to medium heat and continue cooking for 15-20 minutes.
- Remove the lid, then use tongs to remove the thyme sprigs from the skillet and discard.
- Remove the chicken breasts and place them on a plate or cutting board, cover tightly with foil.
- Turn the heat on the stove up to high and bring the broth to a boil.
- In a small bowl, combine the cornstarch and water.
- Add the cornstarch mixture to the skillet, stir to combine, and allow the gravy to cook together for 5 minutes.
- Serve the chicken immediately, topped with the french onion gravy from the skillet.
Frequently asked questions
- Can you put raw chicken in a slow cooker? Yes, you can put the chicken breasts, or thighs, in the slow cooker raw. However, I do recommend taking the time to sear them first to get that yummy caramelization on the outside, for a richer, more flavorful finished product.
- How do you keep chicken breasts from drying out in a crockpot? The answer to this question is two-fold. First, make sure the chicken breasts are cooking in plenty of liquid. Cooking the chicken breasts in chicken broth provides plenty of liquid to keep them from drying out. Second, do not overcook the chicken breasts. Cooking them low and slow in a slow cooker will prevent the chicken breasts from drying out.
- What temperature should chicken breasts be cooked to? The USDA recommends chicken breasts, and chicken thighs, be cooked to an internal temperature of at least 165°F.
- Can you cook frozen chicken in a crock pot? No, you should not add frozen chicken breasts, or thighs, directly to the slow cooker. Instead, thaw the chicken in the refrigerator 1-2 days before preparing the meal, or use the defrost setting on your microwave to thaw the chicken quickly. Why take this extra step? From the USDA directly, “Always thaw meat or poultry before putting it into a slow cooker. Frozen pieces will take longer to reach a safe internal temperature and could possibly result in foodborne illness. Frozen or partially frozen foods can also cool everything else in the slow cooker.” Let’s just not take the risk and agree to thaw our chicken first!
- Could you use a different seasoning in place of the French Onion mix? Absolutely, for a more neutral flavor, try seasoning it with this chicken seasoning.
- Can you top the chicken with cheese? Yes, when you remove the chicken from the slow cooker after the cooking time, to make the gravy, place the chicken on a foil-lined baking sheet. Top each piece of chicken with approximately 1/2 cup shredded gruyere cheese, swiss cheese or mozzarella cheese. Place under the broiler in the oven on high for 1-2 minutes, or until the cheese is melted. Plate the chicken and top it with the gravy from the slow cooker.
More crock pot recipes to try
With over 80 slow cooker recipes on the blog, I’m sure you’re going to find more favorites to try. Don’t know where to start? Try one of these popular recipes!
Slow Cooker French Onion Chicken
Easy, flavorful and fall-apart-tender, you have to try this recipe for French Onion Chicken! This tasty chicken recipe is made in a slow cooker, and seasoned with French Onion Mix, caramelized onions, garlic and Worcestershire sauce. It's served with a delicious gravy, made right in the slow cooker and pairs wonderfully with mashed potatoes. This easy family-favorite recipe is a must-make!
Ingredients
- 2 tablespoons unsalted butter
- 2 cups thinly sliced onions, approximately 1 large onion
- 4 cloves garlic, minced
- 2 tablespoons french onion mix, click link for the recipe
- 2 pounds chicken breasts, pounded to ½ inch thickness
- 1 cup chicken broth
- 2 tablespoons worcestershire sauce
- 3 sprigs fresh thyme
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Add the butter to a large skillet on the stove over medium-high heat.
- Once the butter has melted, add the onions and caramelize for 10 minutes.
- Add the garlic and saute for an additional minute.
- Transfer the onions and garlic to a slow cooker.
- Rub the french onion mix on the chicken breasts.
- Add the chicken to the skillet that the onions were cooked in and sear for 2 minutes per side, on the stove over medium-high heat.
- Transfer the chicken breasts to the slow cooker.
- Add the chicken broth, worcestershire sauce and fresh thyme to the slow cooker.
- Slow cook on high for 3-4 hours, or on low for 7-8 hours.
- After the chicken breasts are cooked, open the slow cooker, remove the thyme sprigs and discard.
- Remove the chicken breasts and place them on a plate or cutting board, cover tightly with foil.
- If the slow cooker is not already set to high, turn the temperature to high.
- In a small bowl, combine the cornstarch and water.
- Add the cornstarch mixture to the slow cooker and stir to combine, cover and allow the gravy to cook together for 5 minutes.
- Either serve the chicken immediately, topped with the french onion gravy from the slow cooker, or place the chicken breasts back in the slow cooker with the gravy until ready to serve.
- Right before serving, garnish the chicken with fresh chopped parsley, if you'd like.
Notes
- For instructions on how to make this recipe in a skillet on the stove, refer to the blog post above.
- If you would like to top the chicken with cheese, follow these instructions:
- Remove the chicken from the slow cooker after the cooking time and place the chicken on a foil-lined baking sheet.
- Top each piece of chicken with approximately 1/2 cup shredded gruyere cheese, swiss cheese or mozzarella cheese.
- Place under the broiler in the oven on high for 1-2 minutes, or until the cheese is melted.
- Plate the chicken and top it with the gravy from the slow cooker.
- Leftover french onion chicken can be stored in the fridge for up to 6 days.
Nutrition Facts
Calories 377kcal (19%)Carbohydrates 15g (5%)Protein 50g (100%)Fat 12g (18%)Saturated Fat 5g (25%)Polyunsaturated Fat 1gMonounsaturated Fat 3gTrans Fat 0.3gCholesterol 162mg (54%)Sodium 1247mg (52%)Potassium 1064mg (30%)Fiber 2g (8%)Sugar 5g (6%)Vitamin A 288mg (6%)Vitamin C 12mg (15%)Calcium 53mg (5%)Iron 2mg (11%)
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