Crockpot French Onion Chicken

Crockpot French onion chicken has all the flavors of a classic French onion soup…paired with chicken breasts. Onions slow cook in beef broth and a homemade French onion soup mix. The shredded Gruyère or Swiss cheese provides the cheesy finishing touch. Whether it’s weeknight family dinners or cozy date nights, this slow cooker French onion chicken will impress any crowd. Instructions to make Instant Pot French onion chicken are also included.

Ingredients For Slow Cooker French Onion Chicken

• Boneless, Skinless Chicken Breasts 
• Onion
• Beef Broth
• Balsamic Vinegar
• Homemade Dry French Onion Soup Mix: dried chopped onion, onion powder, parsley, salt, turmeric, garlic powder, pepper
• Shredded Gruyère or Swiss Cheese 

How To Make Crockpot French Onion Chicken 

Slow Cooker

1. Add the chicken to the bottom of the slow cooker. Top with the sliced onions.
2. Mix together the beef broth and the dry French onion soup mix. Pour the mixture on top of the food in the slow cooker.
3. Cook on HIGH for 2 to 3 hours or LOW 4 to 6. The last 10 minutes of cooking time, place the shredded cheese evenly on top of each chicken breast. Cover and continue to cook until the cheese is melted.

Instant Pot

1. Turn the Instant Pot to sauté. Once hot, add the oil (or butter) and the onions. Cook until soft, approximately 3 to 5 minutes. Turn the Instant Pot off.
2. Pour the beef broth and balsamic vinegar into the Instant Pot & deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.  
3. Add the chicken to the Instant Pot. Pour the dry French onion soup mix on top.  
4. Close the lid and seal the valve. Set high pressure and cook for 10 minutes. When cooking time is complete, quick release the pressure. 
5. Open the lid. Place the shredded cheese evenly on top of each chicken breast. Place the lid back on top and cook on the WARM setting or until the cheese is melted.

FAQs & Tips

What type of onion should you use?

I like a large white or yellow onion for this French onion chicken recipe. Heck, you can even use a red onion. Don’t worry about the strong onion flavor; the beef broth, balsamic vinegar, and dry French onion soup mix will overpower it. Try to slice the onions thinly and evenly. 

What type of cheese should you use?

What you see in the pictures is a combination of shredded Gruyère or Swiss cheese. I recommend one of these two. Other suggestions include shredded mozzarella or provolone.

Can you use chicken thighs?

Yes, you can! No need to make any other adjustments to the recipe, just swap the breasts for thighs.

How do you store leftovers?

Store leftover crockpot French onion chicken in the refrigerator for up to 4 days. 

What size slow cooker did you use?

I use a  6-quart slow cooker or Instant Pot for this recipe.

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Crockpot French Onion Chicken

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Crockpot French onion chicken has all the flavors of a classic French onion soup…paired with chicken breasts. Onions slow cook in beef broth and a homemade French onion soup mix. The shredded Gruyère or Swiss cheese provides the cheesy finishing touch. Whether it’s weeknight family dinners or cozy date nights, this slow cooker French onion chicken will impress any crowd. Instructions to make Instant Pot French onion chicken are also included.

• Author: Shannon Epstein
• Prep Time: 10 mins
• Cook Time: 3 hours
• Total Time: 3 hours 10 mins
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 4 boneless, skinless chicken breasts (approximately 2 pounds)
• 1 large onion, sliced thinly
• 1 1/2 cups beef broth
• 2 tablespoons balsamic vinegar
• 1 cups shredded cheese like Gruyère or Swiss
• Dry French Onion Soup Mix (see below for homemade or use 1 store-bought packet)
• 2 tablespoons oil or butter for the Instant Pot only

Dry French Onion Soup Mix

• 2 tablespoons dried chopped onions
• 1 tablespoon onion powder
• 1 1/2 teaspoons dried parsley
• 1 teaspoon salt
• 1/2 teaspoon turmeric
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper

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Instructions

Slow Cooker

1. Add the chicken to the bottom of the slow cooker. Top with the sliced onions.
2. Mix together the beef broth, balsamic vinegar, and the dry French onion soup mix. Pour the mixture on top of the food in the slow cooker.
3. Cook on HIGH for 2 to 3 hours or LOW 4 to 6. The last 10 minutes of cooking time, place the shredded cheese evenly on top of each chicken breast. Cover and continue to cook until the cheese is melted.

Instant Pot

1. Turn the Instant Pot to sauté. Once hot, add the oil (or butter) and the onions. Cook until soft, approximately 3 to 5 minutes. Turn the Instant Pot off.
2. Pour the beef broth and balsamic vinegar into the Instant Pot & deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
3. Add the chicken to the Instant Pot. Pour the dry French onion soup mix on top.
4. Close the lid and seal the valve. Set high pressure and cook for 10 minutes. When cooking time is complete, quick release the pressure.
5. Open the lid. Place the shredded cheese evenly on top of each chicken breast. Place the lid back on top and cook on the WARM setting or until the cheese is melted.

Notes

Slow Cooker

1. Add the chicken to the bottom of the slow cooker. Top with the sliced onions.
2. Mix together the beef broth and the dry French onion soup mix. Pour the mixture on top of the food in the slow cooker.
3. Cook on HIGH for 2 to 3 hours or LOW 4 to 6. The last 10 minutes of cooking time, place the shredded cheese evenly on top of each chicken breast. Cover and continue to cook until the cheese is melted.

Instant Pot

1. Turn the Instant Pot to sauté. Once hot, add the oil (or butter) and the onions. Cook until soft, approximately 3 to 5 minutes. Turn the Instant Pot off.
2. Pour the beef broth and balsamic vinegar into the Instant Pot & deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
3. Add the chicken to the Instant Pot. Pour the dry French onion soup mix on top.
4. Close the lid and seal the valve. Set high pressure and cook for 10 minutes. When cooking time is complete, quick release the pressure.
5. Open the lid. Place the shredded cheese evenly on top of each chicken breast. Place the lid back on top and cook on the WARM setting or until the cheese is melted.

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