Crock-Pot French Onion Chicken

Warm, caramelized onions and tender chicken simmered in rich beef broth for a comforting slow-cooked meal, perfect for busy nights.

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Prep Time 15

Cook Time 4

Total Time 4 15

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, French

Calories: 540

Ingredients Method Notes

Ingredients

Main Ingredients

4 pieces chicken breasts, boneless and skinless Opt for fresh, evenly sized breasts for even cooking.
2 large onions, sliced Choose yellow or sweet onions for best caramelization.
2 cups beef broth Use low-sodium broth if concerned about salt.
1 cup shredded mozzarella cheese Freshly shredded is recommended for better melt.

Seasoning and Cooking

1 tablespoon olive oil For caramelizing onions.
1 teaspoon garlic powder
to taste salt and pepper Adjust according to preference.
as needed cooked rice or pasta for serving Serves as a base for the dish.

Method

Preparation

Warm 1 tablespoon of olive oil in the Crock-Pot on high and add the sliced onions. Cook, stirring occasionally, until they are deeply golden and caramelized, about 15 minutes.
Pat the chicken breasts dry and season both sides with salt, pepper, and garlic powder. Place the seasoned breasts on top of the caramelized onions.
Pour beef broth over the chicken and onions, ensuring the liquid comes up the sides without fully submerging the breasts.

Cooking

Cover and cook on low for 6–8 hours or high for 3–4 hours until the chicken is fork-tender.
In the last 30 minutes of cooking, sprinkle shredded mozzarella evenly over the chicken and replace the lid to allow the cheese to melt.

Serving

Spoon the chicken, onions, and pan juices over cooked rice or pasta.

Notes

Trim excess fat from chicken for even cooking. For a richer flavor, try substituting chicken thighs. Store leftovers in airtight containers and use within 3-4 days.