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Slow Cooker French Onion Chicken (Easy Low Carb Dinner)

Course Main Course
Cuisine French
Diet Diabetic, Gluten Free
Servings 6
Author Jennifer

Ingredients

Homemade French Onion Seasoning

  • 1 tablespoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • ½ teaspoon fine sea salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary optional

Chicken and Sauce

  • 2 pounds boneless skinless chicken breasts
  • 2 tablespoons butter
  • 3 large yellow onions thinly sliced (approximately 6 cups)
  • 3 cloves garlic minced
  • 1½ cups low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon Dijon mustard optional
  • 1 bay leaf
  • 1 cup shredded Gruyère cheese Swiss works, too
  • Fresh thyme for garnish (optional)

Optional thickener

  • ½ –1 teaspoon glucomannan
  • ---

Instructions

  • Melt the butter in a large skillet over medium-low heat. Add the thinly sliced onions and stir to coat them in the butter.
  • Cook for approximately **25–35 minutes**, stirring occasionally, until the onions become soft, deeply golden brown, and caramelized. **Tip:** Don't rush this step! Caramelizing the onions creates the deep, rich flavor that makes this dish taste like French onion soup.
  • If the onions begin sticking or browning too quickly, add a tablespoon or two of beef broth and scrape up the browned bits. Add the minced garlic during the final minute of cooking.
  • Pour approximately ¼ cup of the measured beef broth into the skillet and scrape up any remaining browned bits.
  • In a bowl, whisk together: Remaining beef broth, Worcestershire sauce, Balsamic vinegar, Dijon mustard, if using, Homemade French onion seasoning
  • Transfer the caramelized onions and all the liquid from the skillet to the bottom of your slow cooker. Place the chicken breasts over the onions.
  • Pour the prepared broth mixture over the chicken. Add the bay leaf.
  • Cover and cook on **LOW for approximately 3–4 hours**, depending on the thickness of your chicken breasts and your slow cooker. The chicken is ready when its internal temperature reaches **165°F**.
  • If you prefer a thicker, gravy-like sauce: Carefully remove the cooked chicken and set aside. Whisk ½ teaspoon glucomannan into 1–2 tablespoons cool water. Gradually whisk the mixture into the hot cooking liquid. Remember that glucomannan thickens as it sits, so start with less.
  • Return the chicken to the slow cooker, if removed. Spoon the caramelized onions generously over each chicken breast. Sprinkle the shredded Gruyère evenly over the chicken. Cover and cook for approximately 5–10 minutes, just until the cheese melts.
  • **For a beautiful golden cheese topping:** Transfer the chicken and onions to an oven-safe baking dish, sprinkle with cheese, and broil for 2–3 minutes until melted and lightly browned.
  • Watch carefully to prevent burning!
  • Serve your French Onion Chicken with plenty of caramelized onions and sauce.