With just 3 easy ingredients, this Crockpot French Onion Chicken Recipe delivers a grocery store full of flavor!
Craving some Crockpot Chicken?? How about some Crockpot French Onion Chicken?!?
This Crockpot Recipe is incredibly delicious, and seriously EASY!
It’s kind of like a boneless skinless chicken breast smothered in your favorite flavors of rich and creamy French Onion Soup. SO yummy!
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Crockpot French Onion Chicken Recipe
Crockpot French Onion Chicken Recipe
Ingredients
- 3 pounds Boneless Skinless Chicken Breasts fresh or thawed
- 10.5 ounces Campbell’s French Onion Soup {1 can}
- ½ cup Sour Cream
Instructions
Notes
What You’ll Need for This Recipe:
Mixing Bowls
5 – 6 quart Crock Pot
That’s it ~ now wasn’t that easy?? Serve this crockpot meal with Rice, Vegetables, Potatoes, or Bread as a tasty side!
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Angela says
December 10, 2018 at 5:30 amOnce you drain the juices, you mix the juices with the sour cream and soup?
Heidi says
December 10, 2018 at 9:30 amHi Angela,
You’ll drain and discard the juices. Then you’ll mix the French Onion Soup with Sour Cream and pour that over the chicken. This will ensure a thicker more flavorful sauce. Hope that helps!
Mandy says
April 8, 2018 at 7:15 amWe were moving this weekend and discovered the stove/oven didn’t work at the last minute, so my crockpots have been out through the ringer. Using what I had, this was a favorite last night. I used bone-in chicken thighs and increased the time. I didn’t have the soup on hand, but used onion soup mix, and stirred it and some of the cooking juices into the sour cream. Served it with crockpot potatoes and a side of broccoli. Thanks for the great recipe!
Heidi says
April 27, 2018 at 7:00 pmThat sounds delicious, Mandy! Crockpots are definitely a lifesaver during a big move!
Heather says
January 19, 2018 at 3:16 pmMade these with chicken tenderloins. My 5 year old looooved it! Soooo yummy and the chicken wasn’t dried out at all! Definitely will be make again!
Heidi says
January 29, 2018 at 12:57 pmSo glad to hear your family loved it, Heather! Using tenderloins is a great idea!
Joan says
January 17, 2018 at 5:43 amDo you add a can of water to the soup before mixing with sour cream?
Heidi says
January 29, 2018 at 12:56 pmHi Joan ~ no water is needed… you’ll just use the contents of the soup can. Hope that helps!
Anne Schmidt says
July 19, 2017 at 10:22 amQuick ? ……. Has anyone else tried it with other pieces of chicken ….. Not a bid fan of boneless chicken breast
Heidi says
July 19, 2017 at 10:59 amHi Anne ~ you could try it with boneless thighs if you prefer dark meat… or it’s also delicious with pork chops! Here’s a recipe for that:
https://thefrugalgirls.com/2017/03/french-onion-pork-chops.html
Hope that helps! 😉
Anne Schmidt says
July 19, 2017 at 11:02 amThanks so much for the quick reply …… What about bone in chicken thighs ….. So much cheaper …… Longer cooking time perhaps ……. Let me know what you think …… Anne
Heidi says
July 19, 2017 at 11:07 amHi Anne ~ if you’re using bone-in chicken thighs you’ll want to cook a bit longer. It will honestly just depend on the size of the thighs, but I would use this cook time as a starting point, then at the end start checking them to see where they’re at and lengthen the time by 20 minute increments as needed. Enjoy! 🙂
Anne Schmidt says
July 19, 2017 at 11:27 amThanks again ….. Can’t wait to make ….. have a wonderful week!!!!!
Heidi says
July 19, 2017 at 11:32 amYou’re very welcome, Anne… hope you have a great week, too!
MAGEN DAIN says
August 28, 2016 at 12:01 pmHave you ever tried replacing sour cream with Greek yogurt?
Heidi says
August 28, 2016 at 1:23 pmHi Magen,
I haven’t tried that yet, but if you do… let us know how it turns out!
Sherri says
July 26, 2016 at 1:11 pmWhat do you usually serve as a side with this? Noodles, rice?
Heidi says
July 26, 2016 at 3:05 pmHi Sherri ~ I like to serve with rice and a salad, but it would be delicious with noodles, too! ENJOY! 🙂
Sherri says
July 26, 2016 at 3:20 pmSounds terrific! It’s in the pot now! Thanks for the great crockpot recipes- I love them.
Heidi says
July 26, 2016 at 3:30 pmAww ~ you’re very welcome, Sherri! 😉
kat says
May 24, 2016 at 3:34 pmCurious if the sour cream could be substituted with Greek yogurt?
Heidi says
May 24, 2016 at 4:19 pmHi Kat… I haven’t tried that, but if you do let me know how it turns out! 😉
laura says
February 28, 2016 at 3:22 pmDon’t you need liquid in the pot to start cooking the chicken?
Heidi says
February 28, 2016 at 3:26 pmHi Laura ~ no liquid is required, as the chicken will end up cooking in its own juices that it releases. Hope that helps!
Bgali says
February 1, 2016 at 11:49 amCan you use frozen chicken breasts?
Heidi says
June 8, 2016 at 7:07 pmI did and it turned out great.
Kristen says
December 2, 2015 at 2:24 amHas anyone made this with dry onion soup mix? Would you just add the dry soup to the sour cream or would you prepare it first? Also, has anyone made this with frozen chicken breasts?
Heather says
February 1, 2016 at 3:43 pmHi, I actually used a packet and made it into soup and just scooped out the amount he recipe calls for and am using that…
Beverly in Mississippi says
February 17, 2015 at 9:54 amI have found that anything cooked with French onion soup is delicious!
I love my crockpot so much that I have 3 sizes and use them often!!
Sarah says
November 29, 2014 at 8:05 amCan I put semi frozen chicken on? If so how long do I cool it?
Jake says
September 9, 2014 at 7:21 amCan you cook the chicken on low first? If so, how long?
miranda says
August 6, 2014 at 12:26 pmHi! I’m only cooking for myself so I was wondering if I could freeze a portion of your chicken crockpot recipes and only cook the other portion?
Thanks!
Velda Sandbeck says
August 5, 2014 at 3:17 pmYou have to do is add 2 to 3 tablespoons of flour mixed with the sour cream and put into the crockpot and it will thicken as it cooks
Brittany says
June 23, 2014 at 11:15 amHow would it turn out if I weren’t able to drain the chicken juices and just cooked it all together at once? As I’ll be at work while it cooks.
Heidi says
June 23, 2014 at 12:37 pmHi Brittany ~ the sauce will turn out more watered down if all ingredients are cooked together from the beginning. The reason I like to drain the juices first is that you’ll end up with a much thicker, tastier sauce. 😉
Vannessa says
April 23, 2014 at 10:25 amDo you have to add water or anything to cook the chicken? So it doesn’t dry out?
Heidi says
April 28, 2014 at 9:39 pmHi Vannessa ~ no… you don’t need to add anything else ~ the chicken will cook in its own juices that it releases. Hope that helps! 😉
Sheila Saul says
March 15, 2014 at 6:31 pmThis sounds so wonderful and easy. I would like to follow you and recieve emails with recipes.
Heidi says
March 26, 2014 at 1:33 pmHi Sheila ~ you can sign up for Free Daily Email Updates here: http://feedburner.google.com/fb/a/mailverify?uri=FrugalGirls
Enjoy the recipe! 😉
bonnie davies says
November 16, 2013 at 5:41 pmlooks easy and good
Marsie says
November 10, 2016 at 5:03 amVery interesting.