5.0 from 138 votes
Crock Pot French Onion Chicken
If you love french onion soup, Crock Pot French Onion Chicken Recipe is a must try. French Onion Chicken is tender and delicious. Plus, so easy!
Prep Time
10 mins
Cook Time
8 hrs
Total Time
8 hrs 10 mins
Servings: 6
Calories: 209 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 pounds Vidalia onions peeled and sliced
- 3 boneless skinless chicken breasts (filleted into 6 pieces)
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/4 cup balsamic vinegar
- 1 cup beef broth
- 6 oz sliced swiss cheese
Instructions
- Place the onions in the bottom of the crock pot.
- Place the chicken on top.
- Seasoning with salt and thyme.
- Pour the Balsamic and the broth over the top.
- Cook on low for 6-8 hours or high for 3-4 hours.
- 30 minutes before serving, top with the sliced Swiss cheese.
- Cook for 30 minutes or until the cheese is melted. Spoon the onion mixture on top of the chicken and serve.
Cup of Yum
Notes
- *Refrigerate the leftovers in an air tight container for up to 5-7 days.
- *If you cannot find vidalia onions any sweet onions will work.
- vidalia onions any sweet onions will work.
Nutrition Information
Calories
209kcal
(10%)
Carbohydrates
9g
(3%)
Protein
21g
(42%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
62mg
(21%)
Sodium
665mg
(28%)
Potassium
355mg
(10%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
256IU
(5%)
Vitamin C
4mg
(4%)
Calcium
249mg
(25%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 209
% Daily Value*
| Calories | 209kcal | 10% |
| Carbohydrates | 9g | 3% |
| Protein | 21g | 42% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 62mg | 21% |
| Sodium | 665mg | 28% |
| Potassium | 355mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 256IU | 5% |
| Vitamin C | 4mg | 4% |
| Calcium | 249mg | 25% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.