Easy Chicken French Onion Soup Crock Pot Recipe

Slow cooker french onion soup mix chicken on a plates with rice and parsely on top. Fork with a piece of shredded chicken on a fork

Easy Chicken French Onion Soup Crock Pot Recipe

This chicken french onion soup crock pot casserole turns tender chicken, sweet onions, and creamy sauce into a hands-off slow cooker dinner. Minute Rice cooks right in the pot for true one-dish ease. Add an optional Swiss or Gruyère topping for a classic French onion finish, and serve with salad or Texas toast for a family-friendly, crowd-pleasing meal.

Course Dinner

Cuisine American

Prep Time 10

Cook Time 3 30

Total Time 3 40

Servings

Calories 376

Author Gina Dickson

Equipment

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.

Notes

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.

Nutrition