Name: Crockpot French Onion Chicken
Prep time: 10 min
Cook time: 360 min
Total time: 370 min
Ingredients: 3 to 4 pieces boneless, skinless chicken breasts (about 1.5–2 pounds); 1 can 10.5-oz unsalted cream of chicken soup (substitute cream of mushroom for a deeper umami); 2 envelopes Lipton’s Onion Soup Mix (or 3 tablespoons DIY onion soup mix); 1/2 cup water or low-sodium chicken broth (optional, for thinning the sauce); to taste Hot steamed rice (for spooning the chicken and sauce over)

I remember the first time I made this for a rushed weeknight — I tossed chicken and pantry staples into the slow cooker, ran errands, and came home to a rich, caramelized-onion–flavored dinner that felt like it took hours. Crockpot French Onion Chicken is an ultra-simple comfort-food recipe that tastes far more gourmet than the few ingredients suggest. It’s perfect when you want hands-off cooking, a family-friendly meal, or an easy dish to spoon over steaming rice.

If you like slow-cooker French onion-style dishes, you might also enjoy this detailed version on Crock Pot French Onion Chicken for a slightly different take.

Why you’ll love this dish

This recipe turns a tiny list of pantry items into a cozy, savory dinner. The cream of chicken soup provides a silky base, while the Lipton onion soup mix brings lots of caramelized-onion flavor without the need to slowly sauté onions. It’s forgiving, budget-friendly, and kid-approved — great for busy weeknights, potlucks, or when you want something low-effort but comforting.

“A lifesaver on hectic nights — rich, tasty, and everyone asks for seconds.” — home cook review

Beyond convenience, it scales well (double the ingredients for a crowd) and can be adapted for lower sodium or dairy-free diets with simple swaps.

How this recipe comes together

Step-by-step overview

Layer raw chicken breasts in the slow cooker.
Whisk the cream soup, onion-soup packets, and a splash of water or broth into a smooth sauce.
Pour the mixture over the chicken and cook low and slow for 4–6 hours.
Before serving, shred or break the chicken into bite-sized pieces and spoon over hot steamed rice.

This quick overview shows the hands-on time is minimal (about 5–10 minutes), with the crock-pot doing the rest. The slow, gentle cooking lets the flavors meld and keeps the chicken very tender.

What you’ll need

Ingredient list

3 to 4 boneless, skinless chicken breasts (about 1.5–2 pounds)
1 (10.5-oz) can unsalted cream of chicken soup (substitute cream of mushroom for a deeper umami)
2 (1-oz) envelopes Lipton’s Onion Soup Mix (or 3 tablespoons DIY onion soup mix)
1/2 cup water or low-sodium chicken broth (optional, for thinning the sauce)
Hot steamed rice, for serving

Notes: Use unsalted or low-sodium cream soup if you’re watching salt; you can add a tablespoon of Dijon mustard for brightness or 1–2 cloves minced garlic for more depth.

Directions to follow

Season the chicken breasts lightly with salt and pepper if desired, then place them in a single layer in the slow cooker.
In a bowl, whisk together the cream of chicken soup, the two onion soup envelopes, and 1/2 cup water or chicken broth until smooth.
Pour the soup mixture evenly over the chicken, coating each piece.
Cover and cook on LOW for 4–6 hours, or until the chicken reaches an internal temperature of 165°F and is easy to shred. (If you’re short on time, cook on HIGH for 2–3 hours, but LOW produces juicier meat.)
Before serving, use two forks or tongs to break the chicken into bite-sized pieces in the slow cooker so it soaks up the sauce.
Spoon the chicken and sauce over hot steamed rice and serve.

Keep instructions short and action-oriented — this recipe is intentionally simple to prevent overcomplication.

What to serve it with

Best ways to enjoy it

Classic: spoon over hot steamed white or brown rice to soak up the sauce.
Vegetables: a side of steamed green beans, roasted broccoli, or a simple mixed greens salad cuts the richness.
Bread: crusty baguette slices or warm dinner rolls for sopping up sauce.
For a melty twist: top each serving with shredded Swiss or Gruyère and broil briefly for an open-faced French-onion-style chicken melt.

Pair with a light, acidic beverage like a dry white wine or sparkling water with lemon to balance the creamy sauce.

How to store & freeze

Keeping leftovers fresh

Refrigerator: Cool to room temperature within 2 hours, then transfer to an airtight container. Store up to 3–4 days.
Freezer: Place cooled chicken and sauce in a freezer-safe container or heavy-duty freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Gently reheat on the stovetop over low heat, stirring occasionally, or microwave in 30–45 second bursts until heated through. Add a splash of water or broth if the sauce has thickened too much.

Food safety note: Always reheat leftovers to 165°F for safety and quality.

Pro chef tips

Helpful cooking tips

Don’t over-salt early: commercial soup mixes can be quite salty; taste at the end and adjust if necessary.
Even cooking: choose chicken breasts of similar size or cut thicker ones in half so everything finishes around the same time.
Texture: if you prefer a thicker sauce, remove the chicken when done and simmer the sauce on the stove to reduce; return the shredded chicken to coat.
Add onions: for a more authentic French onion character, thinly slice and sauté one large onion until deeply caramelized, then stir into the sauce before cooking — or toss them in raw if you want softer, sweeter onions after slow cooking.
Make it overnight: set the slow cooker on LOW before bed for a set-it-and-forget-it meal; use a programmable slow cooker to avoid overcooking.

For ideas on alternative preparations that use similar flavors, try this casserole adaptation at French onion chicken casserole.

Creative twists

Recipe variations

Cheesy version: sprinkle shredded Gruyère or Swiss over the shredded chicken and broil until bubbly.
Low-carb: serve over cauliflower rice or mashed cauliflower instead of regular rice.
Dairy-free: swap the cream of chicken soup for a dairy-free cream soup alternative and use low-sodium broth.
Beefy swap: try the same method with meatballs for a party-friendly option — for inspiration see crockpot French onion meatballs.
Herb boost: stir in a tablespoon of fresh thyme or sprinkle chopped parsley at the end for freshness.

Your questions answered

Q: Can I use frozen chicken breasts?

A: It’s safest to use thawed chicken for even cooking. If you must use frozen, increase the cooking time substantially and ensure the internal temperature reaches 165°F; however, cooking from frozen in a slow cooker can keep the meat in the “danger zone” too long, so thaw first when possible.

Q: How can I make this lower in sodium?

A: Use low-sodium or unsalted cream soup and low-sodium chicken broth. Taste before adding table salt since the onion soup mix is already salty; you can reduce it to one packet plus herbs if needed.

Q: Can I add fresh onions instead of using the soup mix?

A: Yes — caramelize 1–2 large sliced onions on the stove until deeply golden, then add them to the slow cooker with a reduced amount of onion soup mix or a tablespoon of onion powder to maintain flavor.

Q: What if I want a thicker sauce?

A: Stir in a slurry of 1 tablespoon cornstarch mixed with 1 tablespoon cold water, then heat the sauce on the stovetop until thickened. Alternatively, remove some liquid and reduce it over medium heat to concentrate flavors.

Q: Is this kid-friendly?

A: Absolutely. The creamy, savory sauce and tender shredded chicken are typically well-liked by kids; serve with mashed potatoes or rice and a vegetable side.

Conclusion

This simple slow-cooker dish delivers big flavor with minimal fuss — ideal for busy nights or comforting weekend dinners. For a close variation and step photos, check out this helpful version at Crock Pot French Onion Chicken – Britney Breaks Bread. If you want a slightly cheesier, heartier take with additional tips for slow-cooker timing, see the excellent guide at Crockpot French Onion Chicken – Fit Slow Cooker Queen.