Crockpot French Onion Chicken 🧅

A hand lifts a cheesy, onion-topped serving of Crockpot French Onion Chicken from a slow cooker filled with melted cheese and sauce, with golden fried onions sprinkled on top.

Melissa Jo

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Do you love French Onion Soup? Do you love chicken? I am pretty sure you are in the right spot. Because what I created is a little masterpiece that I like to call Crockpot French Onion Chicken. I have the perfect method and flavor profile to not only prepare the cheeziest chicken, but also thicken the sauce to pour over mashed potatoes.

So, say goodbye to your children complaining when they come home from school and spotting the crockpot plugged in. Because, when they smell the aroma and see the cheese pull they will be running to the dinner table.

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Prep Time 10

Cook Time 3 30

Total Time 3 40

Servings: 4 people

Course: Main Course

Cuisine: American

Ingredients

3 chicken breasts
10.5 oz can cream of chicken soup
1 oz packet Lipton onion soup mix
8 slices provolone cheese
1 large yellow onion sliced
1/4 of a red onion sliced
2 cups beef broth
1 tsp Lawrys seasoning
1 tsp cracked black pepper
5 shakes of worcestershire sauce
2 & 1/2 tbsp cornstarch
2 & 1/2 tbsp butter softened
1/2 tsp thyme
1 cup french crispy fried onions

Method

Add the sliced onions to the bottom of the crockpot. Place the chicken breasts on top of the onions and season both sides with Lawrys seasoning and black pepper.
In a bowl combine cream of chicken soup, beef broth, onion soup mix, and mix together until combined. Then pour the mixture over the chicken.
Put the top on and cook on high for 3 & 1/2 hours.
After 3 & 1/2 hours remove the lid, shake in the worcestershire sauce, and add in the cornstarch paste (made by combining equal parts of the softened butter and cornstarch until it becomes a paste). Then stir it into the crockpot. Put the top back on and cook for another 30 minutes on high.
After 30 minutes remove the lid, turn off the crockpot, and add in provolone cheese slices. Then, put the lid back on for 5 minutes to let the cheese melt.
After 5 minutes remove the lid, and add in thyme & crispy fried onions. Put the lid back on for 5 more minutes.
Once it's done serve over mashed potatoes & garnish with chopped green onions.