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French Onion Chicken Crock Pot displayed with mashed potatoes and green beans.

French Onion Chicken Crock Pot

Amanda S
Slow cooker French onion chicken with real caramelized onions, beef broth, thyme, and a bubbling Gruyère finish—no canned soup mix required.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Dinner
Cuisine American, French
Servings 6 Servings
Calories 470 kcal

Equipment

  • 5- to 6-quart slow cooker
  • Large skillet
  • Instant-read thermometer
  • Broiler-safe baking dish

Ingredients
  

  • 6 bone-in, skinless chicken thighs or 4 large chicken breasts
  • 4 large yellow or sweet onions thinly sliced
  • 3 cups low-sodium beef broth
  • 2 tablespoons olive oil or butter
  • 3 cloves garlic minced
  • 1 teaspoon dried thyme or 2 to 3 sprigs fresh thyme
  • 1 bay leaf
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt adjust to taste
  • 1 1/2 cups shredded Gruyère cheese or Swiss cheese
  • 1 tablespoon balsamic vinegar or dry white wine optional, for deglazing the onions

Instructions
 

  • Heat the olive oil or butter in a large skillet over medium heat. Add the sliced onions and cook, stirring every few minutes, until deep golden and soft, about 15 to 20 minutes. Stir in the garlic and optional balsamic vinegar or wine; cook 1 to 2 minutes more.
    Caramelized onions browned in a skillet until deep golden for slow cooker chicken
  • Pat the chicken dry, then season with the salt, black pepper, and thyme.
    Chicken thighs seasoned with salt, black pepper and thyme before slow cooking
  • Spread half of the caramelized onions over the bottom of the slow cooker. Arrange the chicken in a single layer, top with the remaining onions, pour in the beef broth, and add the bay leaf.
    Chicken thighs layered with caramelized onions in a slow cooker before adding broth
  • Cover and cook on LOW for about 6 to 8 hours or on HIGH for 3 to 4 hours, until the onions are very soft and the thickest part of the chicken reaches 165°F (74°C). Do not start with frozen chicken.
    Slow cooker French onion chicken checked with an instant-read thermometer at 165°F
  • Transfer the cooked chicken and some onions to a broiler-safe dish. Spoon a little cooking liquid over the top, add the shredded Gruyère, and broil for 2 to 3 minutes, just until the cheese is bubbling and browned in spots.
    French onion chicken topped with melted Gruyère and browned caramelized onions
  • Serve hot with the caramelized onions and enough broth to spoon over mashed potatoes, rice, or crusty bread. Discard the bay leaf before serving.
    French onion chicken served with mashed potatoes, green beans and caramelized onion sauce
French Onion Chicken Crock Pot displayed with mashed potatoes and green beans.
French Onion Chicken Crock Pot

Notes

Use thawed chicken only in the slow cooker. Refrigerate leftovers in shallow covered containers within 2 hours and use within 3 to 4 days. Reheat leftovers on the stove, in the microwave, or in the oven until they reach 165°F; do not use the slow cooker to reheat leftovers. Nutrition values use the default ingredient set: chicken thighs, olive oil, Gruyère, and low-sodium beef broth; substitutions will change the values.

Nutrition

Serving: 1ServingCalories: 470kcalCarbohydrates: 10gProtein: 37gFat: 31gSaturated Fat: 11gCholesterol: 184mgSodium: 654mgPotassium: 489mgFiber: 2gSugar: 5gCalcium: 317mgIron: 2mg
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