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This French onion slow cooker chicken is a one-pot dinner that you’ll love to come home to. You’ll get juicy and tender chicken breasts flavored by aromatic onions and a delicious from-scratch sauce. Thanks to the slow cooker, you can push a button, walk away, and have dinner waiting for you at the end of a long day.
I got a slow cooker for Christmas, and now I’m slow cooking allllllll the things! And the maiden voyage was this French onion slow cooker chicken!
This recipe has all the best parts of French onion soup – tender, flavorful, and jammy onions, with the addition of chicken breasts and melty provolone cheese. It’s the dump-and-go slow cooker dinner of your dreams. And mine!
I’m a non-drinker, but I do keep a very, VERY cheap (it’s in plastic!) bottle of cooking wine in the pantry for recipes just like this slow cooker French onion chicken.
If you don’t have any available, a splash of white vinegar will work in a pinch. It helps to cut through the richness of the butter and onions.
I love to serve this French onion slow cooker chicken with some air fryer green beans and cheesy garlic bread.
Pro Tips/Recipe Notes
- If you’re like me and onions make you cry your face off, putting them in the fridge for 40-60 minutes before cutting them will greatly reduce the tears.
- No matter how “done” the chicken looks, use an instant-read thermometer to check the internal temperature of the chicken before adding the cheese. The safe cooking temp for chicken is 165˚F.
- Mozzarella, Gruyère, or Swiss cheese will all work in place of the provolone.
French Onion Slow Cooker Chicken
Ingredients
- 3 tbsp salted butter
- 2.5 cups white, red, or yellow onions {thinly sliced} {~2 medium onions}
- 2 cloves garlic {finely minced}
- 1 tsp kosher salt
- 3/4 tsp ground black pepper
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1 tbsp dry cooking wine
- 3/4 cup beef broth
- 2 tsp Worcestershire sauce
- 2 lbs boneless skinless chicken breasts
- 3 sprigs fresh thyme
- 1 bay leaf
- 8 slices provolone cheese
Instructions
- Add butter, onions, garlic, cooking wine, beef broth, and Worcestershire sauce to the slow cooker. Stir.3 tbsp salted butter, 2.5 cups white, red, or yellow onions, 2 cloves garlic, 1 tbsp dry cooking wine, 3/4 cup beef broth, 2 tsp Worcestershire sauce
- Combine kosher salt, black pepper, oregano, and basil, and season both sides of the chicken breasts.1 tsp kosher salt, 3/4 tsp ground black pepper, 1/2 tsp dried oregano, 1/2 tsp dried basil
- Tuck the chicken breasts into the onions. Add thyme and bay leaf.2 lbs boneless skinless chicken breasts, 3 sprigs fresh thyme, 1 bay leaf
- Cook on high for 3-4 hours or on low for 5-6.
- Discard stems from the thyme and the bay leaf.
- Add the cheese to the top of the chicken breasts and cook for an additional 10-15 minutes or until the cheese has melted.8 slices provolone cheese
Notes
- No matter how “done” the chicken looks, use an instant-read thermometer to check the internal temperature of the chicken before adding the cheese. The safe cooking temp for chicken is 165˚F.
- Mozzarella, Gruyère, or Swiss cheese will all work in place of the provolone.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
