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Crockpot French Onion Chicken

overhead shot of cooked French Onion Chicken in a black slow cooker with melted cheese on top
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5 from 2 reviews

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

Scale
  • 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

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.

Find it online: https://fitslowcookerqueen.com/crockpot-cheesy-french-onion-chicken/

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