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Slow-Cooker French Onion Chicken

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Slow-Cooker French Onion Chicken
  • Prep 1 hr 10 min
  • Total 4 hr 10 min
  • Servings 4
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Caramelized sweet onions slow cook with bone-in chicken breasts to make a delicious French onion-style dish. Serve with slices of toasted garlic cheesy bread so you can soak up the flavorful sauce. Add a side of Betty Crocker™ mashed potatoes for a complete dinner.
Updated Sep 12, 2017

Ingredients

Chicken

  • 1/4 cup butter
  • 8 cups halved and thinly sliced sweet onions (about 3 large onions)
  • 1 tablespoon chopped fresh thyme leaves
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup Progresso™ chicken broth (from 32-oz carton)
  • 4 bone-in skin-on split chicken breast halves (about 3 lb)
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • Additional chopped fresh thyme leaves or chopped fresh Italian (flat-leaf) parsley, if desired

Bread

  • 2 tablespoons butter
  • 1/4 teaspoon garlic powder
  • 8 slices French bread, cut in 1-inch slices
  • 1/2 cup shredded Swiss cheese (2 oz)
Make With
Make With
Progresso Broth

Steps

  • 1
    Spray inside of 4- to 5-quart slow cooker with cooking spray. In 12-inch nonstick skillet, heat 1/4 cup butter over medium-high heat. Add onions, 1 tablespoon thyme, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper; cook 10 to 15 minutes, stirring occasionally, until onions start to soften.
  • 2
    Reduce heat to medium; cook 8 to 10 minutes, stirring frequently, until onions are starting to brown. Add chicken broth; heat to simmering. Remove from skillet to medium bowl.
  • 3
    Season chicken breasts with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; add chicken, skin-side down, to skillet. Cook over medium-high heat 2 to 3 minutes on each side or until browned. Transfer to slow cooker; top chicken pieces with onion mixture. Cover and cook on Low heat setting 3 to 3 1/2 hours or until juice of chicken is clear when thickest parts are cut to bone (at least 165°F).
  • 4
    Remove chicken from slow cooker to serving platter; cover and keep warm. In small bowl, mix cornstarch and cold water with whisk; beat into onion mixture in slow cooker. Cover; cook on High heat setting 10 to 15 minutes or until bubbly and slightly thickened. Top chicken with sauce.
  • 5
    Meanwhile, heat oven to 375°F. In small microwavable bowl, microwave 2 tablespoons butter and the garlic powder uncovered on High 20 to 30 seconds or until melted. Brush butter mixture on both sides of bread. Arrange on 15x10x1-inch pan; top each slice with 1 tablespoon of the shredded cheese. Bake 3 to 5 minutes or until cheese is melted and bread is slightly toasted; remove from oven.
  • 6
    Serve chicken with toasted bread. Garnish chicken with additional thyme or parsley.

Tips from the Betty Crocker Kitchens

  • tip 1
    Serve with Betty Crocker™ Homestyle creamy butter mashed potatoes to round out the meal.
  • tip 2
    Onion goggles are a great addition to your kitchen, especially if your eyes are sensitive to cut onions.

Nutrition

840 Calories, 37g Total Fat, 66g Protein, 61g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
840
Calories from Fat
330
Total Fat
37g
56%
Saturated Fat
18g
88%
Trans Fat
1 1/2g
Cholesterol
200mg
66%
Sodium
1390mg
58%
Potassium
630mg
18%
Total Carbohydrate
61g
20%
Dietary Fiber
4g
15%
Sugars
7g
Protein
66g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
8%
8%
Calcium
20%
20%
Iron
30%
30%
Exchanges:
3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 8 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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