Slow Cooker French Onion Chicken
This Slow Cooker French Onion Chicken transforms simple pantry ingredients into a rich, comforting dinner that tastes like it came straight from a French bistro. Inspired by classic French onion soup, this easy crockpot chicken recipe delivers deeply caramelized onions, savory beef broth, fragrant thyme, and melty Gruyère cheese all with minimal hands-on effort.
Instead of standing over the stove or juggling multiple dishes, you whisk together one savory onion and cheese mixture and pour it directly over raw chicken breasts in the slow cooker. As it gently cooks, the onions melt into the sauce, the cheese enriches every bite, and the chicken becomes unbelievably tender and juicy.
It’s the kind of set-it-and-forget-it slow cooker dinner that’s perfect for busy weeknights, cozy weekends, or anytime you want comfort food without stress.
Why You’ll Love This Slow Cooker French Onion Chicken:
Easy dump-and-go recipe with simple ingredients
Tender, juicy chicken breasts every time
Rich French onion flavor without soup bowls or broilers
Perfect for meal prep and leftovers
Family-friendly comfort food that feels special
Hands-off slow cooker meal for busy days
Servings: 4
Ingredients:
2 tablespoons unsalted butter
1 tablespoon olive oil
3 large yellow onions, thinly sliced
½ teaspoon kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper, plus more to taste
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
2 cloves garlic, minced
1½ cups low-sodium beef broth
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard (optional, for extra depth)
4 boneless, skinless chicken breasts (about 2 pounds)
1 cup shredded Gruyère cheese
2 tablespoons grated Parmesan cheese (optional)
Instructions:
Heat butter and olive oil in a large skillet over medium heat. Add onions, salt, and pepper. Cook for 20–25 minutes, stirring occasionally, until deeply golden and caramelized.
Stir in thyme and garlic and cook for 1 minute until fragrant. Remove from heat.
Add beef broth, Worcestershire sauce, and Dijon mustard to the skillet. Stir well, scraping up any browned bits. Stir in Gruyère and Parmesan until melted and smooth.
Place raw chicken breasts in a single layer in a 4–6 quart slow cooker. Lightly season with salt and pepper.
Pour the French onion mixture evenly over the chicken. Cover and cook on LOW for 4–5 hours or HIGH for 2½–3 hours, until chicken reaches 165°F and is fork-tender.
Spoon plenty of the cheesy onion sauce over the chicken and serve hot.
Serving Ideas:
Over creamy mashed potatoes
Tossed with buttered egg noodles
With crusty bread to soak up the sauce
Alongside steamed green beans or a crisp green salad
Tips & Variations:
Use chicken thighs for extra juiciness
Swap Gruyère for Swiss or provolone if needed
Thicken the sauce by whisking 1 tablespoon cornstarch into cold broth before adding
Shred leftovers and serve on toasted rolls for French onion chicken sandwiches
