Crock Pot Chicken with Onion Soup Mix I Learned to Make as a Kid
Crockpot chicken with onion soup mix is one of the first dinner recipes I learned make when I was a kid. was always in the kitchen with my mom, helping where I could, and this was one she trusted me with early on. It was easy, I didn’t need much help, and it always turned out great.
I still make it the same way today when my family needs something warm and filling. The crockpot does the work, the chicken turns tender, the onions soften and sweeten, and by supper, all I have to do is fluff the rice and serve. Pretty easy, right?
You Will Only Need These Few Ingredients
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Boneless skinless chicken breasts: Use about 2 pounds. Slice thick breasts in half. Thighs work too for extra tenderness and are great for French onion chicken thighs crock pot.
- Minute Rice: Use instant rice only; regular long-grain won’t cook properly in this recipe. You can use Minute White Rice, Brown Minute Rice, or Jasmin Minute Rice.
- Cream of chicken soup and Cream of mushroom soup: You could substitute cream of celery if someone avoids mushrooms.
Onion: Finely diced yellow or sweet onion. For deeper flavor, see the quick sauté option below.
Garlic powder: Simple pantry seasoning that blooms in the heat.
Dry onion soup mix: This is the base of your chicken with French onion soup mix. I use Lipton Onion Soup Mix brand, but any store brand works.
How To Make Chicken with Onion Soup Mix In The Crock Pot
Mix the Creamy Rice Base
In a bowl, whisk together the Minute Rice, diced onion, garlic powder, cream of chicken, cream of mushroom, water, and half of the onion soup mix. Add a tiny splash of Worcestershire if you like. The mixture should be creamy and spoonable.
Pro Tip: If using brown Minute Rice, the texture will be slightly heartier. That’s normal and delicious.
Tip: Be sure to only use Minute Rice. You can use Minute White Rice, Brown Minute Rice, or Jasmin Minute Rice. Also, the store brand works just as well.
Assemble The Chicken and Sauce
Spread half of the rice mixture in the slow cooker. Nestle the chicken on top. Spoon the remaining mixture over the chicken and sprinkle with the remaining dry onion soup mix.
Pro Tip: Keeping the chicken in a single layer helps it cook evenly and stay juicy.
Cook
Cover and cook on LOW 4 to 6 hours or HIGH 3 to 3 ½ hours, until the chicken reaches 165°F and the rice is tender.
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Flavor Enhancements
After cooking, serve with Swiss or Gruyère cheese for a melty French onion soup finish on top.
Add-In Options
Stir in mushrooms, peas, or green beans during the last 30 minutes so they stay bright and tender.
Simple Substitutions
Use chicken thighs for richer results, cream of celery in place of mushroom, or low-sodium broth instead of water.
Tips For Recipe Success
Use Minute Rice only, and taste before salting since mixes are salty. If your chicken is thick, slice the breasts in half into even-sized pieces so they cook evenly.
Hospitality Challenge
On a busy weekday, start the crockpot in the morning and text a tired friend, single parent, or college student to join you for this French onion chicken when it’s ready. As you set the table, pray for them by name. Keep the table simple, offer a short blessing that points to Jesus who welcomes us, then ask a gentle question like, “How can I pray for you this week?” Send them home with leftovers and a handwritten note of encouragement.
Creamy Chicken Using Your Crock Pot Recipes
- Creamed Chicken in Crock Pot, Rich Flavor and Comfort Food
- Creamy Crock Pot Tuscan Chicken
- Cheesy Rotel Chicken Spaghetti (Slow Cooker)
- Extra Creamy Garlic Parmesan Chicken Crockpot Recipe
This chicken french onion soup crock pot casserole brings slow cooker ease and cozy flavor to your table. If you have any questions about making this recipe, feel free to ask in the comments below. I’m here to help!
Easy Chicken French Onion Soup Crock Pot Recipe
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Ingredients
- 2 cups Minute Rice, Do not use regular rice: Use instant rice only; regular long-grain won’t cook properly in this recipe. You can use Minute White Rice, Brown Minute Rice, or Jasmin Minute Rice.
- 10.5 ounces cream of chicken soup, canned
- 10.5 ounces cream of mushroom soup, canned
- 10.5 ounces water, fill one empty soup can with water
- ½ cup onion, white or yellow, diced small
- ½ teaspoon garlic powder
- 1 ounce dry onion soup mix, 1 packet or about 2 tablespoons homemade mix, divided
- 2 pounds chicken breast, boneless, skinless
Instructions
Prepare the Slow Cooker
- Line your slow cooker with a slow cooker liner or lightly spray with cooking spray for easier cleanup.
Make the Creamy Mixture
- In a medium bowl, combine Minute Rice, diced onion, garlic powder, cream of chicken soup, cream of mushroom soup, water, and half of the onion soup mix.2 cups Minute Rice, 10.5 ounces cream of chicken soup, 10.5 ounces cream of mushroom soup, 10.5 ounces water, ½ cup onion, ½ teaspoon garlic powder, 1 ounce dry onion soup mix
- Whisk everything together until smooth and creamy.
Assemble the Casserole
- Spread half of the mixture on the bottom of the slow cooker.
- Place the chicken breasts on top.2 pounds chicken breast
- Spread the remaining mixture over the chicken.
- Sprinkle the reserved dry onion soup mix on top.
Cook
- Cover and cook on high for about 3 ½ hours, or until the chicken reaches an internal temperature of 165°F.
Gina’s Notes and Tips
Tips & Variations
- Minute Rice Only: Regular long-grain rice will not cook properly in this recipe.
- Chicken Options: You can use boneless, skinless chicken thighs instead of breasts for juicier meat.
- Add Veggies: For extra flavor and nutrition, stir in frozen peas, green beans, or mushrooms during the last 30 minutes of cooking
- If you have 8 to 10 minutes, sauté the diced onion in a little butter in a skillet until golden and sweet, then stir into the rice mixture. This quick step adds a sweet buttery flavor to the dish.
- After cooking serve with Swiss or Gruyère cheese (optional) for a melty French onion soup finish on top.
Storage and Reheating
Room Temperature: Serve promptly, then refrigerate leftovers within 2 hours.Fridge: Store in an airtight container up to 4 days.
Freezer: Freeze cooked casserole for up to 3 months. Thaw in the fridge before heating.
Reheat: Warm in the microwave or place in a casserole dish and cover to heat in the oven.
can this be cooked in the oven
Barbra, here is how you can make this in the oven. Enjoy!
To make it in the oven: Preheat to 350°F. Spread instant rice in a greased 9×13 dish, place chicken on top. In a bowl, mix 1 can cream of chicken soup, 1 can cream of mushroom soup, 1 soup can of water, 1 packet French onion soup mix, garlic powder, and diced onions. Pour over chicken. Cover with foil and bake 1 hour. Uncover and bake 10-15 mins more if needed. Optional: top with cheese or crispy onions before serving.
Hi Gina, this looks delicious. I haven’t made yet but was wondering Instead of minute rice will jasmine rice work?
Debbie, Good question. You definitely must use minute rice, regular rice will not cook properly and it will become gummy if you try to cook it longer and the chicken will tend to dry out. Good news though, I researched and found out there is Jasmine Minute Rice I found on Amazon and Walmart also carries Jasmine Minute Rice. I really like Jasmine rice and I just ordered some to try in this recipe.