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Slow-Cooker French Onion Chicken
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Prep Time:
1 hour 10 minutes
Total Time:
4 hours 10 minutes
French onion-style chicken cooked with caramelized sweet onions. Serve with garlic cheesy bread for dipping and Betty Crocker™ mashed potatoes on the side.
Ingredients:
  • 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
  • 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)
Instructions:
  • Prepare the slow cooker by spraying its interior with cooking spray. In a 12-inch nonstick skillet, melt 1/4 cup of butter over medium-high heat. Saute onions with 1 tablespoon of thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper for 10 to 15 minutes until onions begin to soften, stirring occasionally.
  • Lower the heat to medium and cook for 8 to 10 minutes, stirring regularly, until the onions begin to brown. Pour in the chicken broth and bring to a simmer. Transfer the mixture from the skillet to a medium bowl.
  • Season chicken breasts with remaining salt and pepper, then sear them skin-side down in a skillet over medium-high heat until browned on each side. Transfer seared chicken to a slow cooker and top with the onion mixture. Cover and cook on Low heat for 3 to 3 1/2 hours until chicken is cooked through.
  • Transfer the chicken from the slow cooker to a serving platter, cover, and keep warm. In a small bowl, whisk together cornstarch and cold water. Pour the mixture into the onion mixture in the slow cooker and cook on High heat setting for 10 to 15 minutes until bubbly and slightly thickened. Serve the chicken topped with the sauce.
  • Preheat oven to 375°F. In a small microwave-safe bowl, heat 2 tablespoons of butter and garlic powder uncovered on high for 20 to 30 seconds until melted. Brush both sides of bread with the butter mixture. Place bread on a 15x10x1-inch pan and top each slice with 1 tablespoon of shredded cheese. Bake for 3 to 5 minutes until cheese is melted and bread is slightly toasted. Remove from oven.
  • Top the succulent chicken with a sprinkle of fresh thyme or parsley and serve alongside crisp, toasted bread.

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