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A vertical, close-up shot of six bone-in chicken thighs cooking in a black slow cooker. The chicken has a deep, golden-brown crispy skin and is nestled in a bed of rich, jammy caramelized onions and savory broth. Each thigh is garnished with a pinch of fresh green parsley.

Slow Cooker French Onion Chicken

5 from 1 vote
This Slow Cooker French Onion Chicken combines the rich, caramelized flavors of classic onion soup with tender, juicy chicken thighs. Slow-cooked in a savory beef broth and balsamic reduction, the chicken becomes incredibly succulent while the onions melt into a deep, jammy sauce. It is a sophisticated yet simple meal that delivers comfort in every bite.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6
Course: Main Course
Calories: 380
Ingredients Method

Ingredients
  

  • 6-8 bone-in skin-on chicken thighs
  • 3 large yellow onions thinly sliced
  • 3 cloves garlic minced
  • 1 cup beef broth
  • 2 tbsp balsamic vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • Salt and black pepper to taste
  • 2 tbsp olive oil
  • 1 cup shredded Gruyère or Swiss cheese optional for topping
  • Fresh parsley for garnish

Method
 

  1. Season the chicken thighs generously with salt, pepper, thyme, and oregano.
  2. In a large skillet, heat olive oil over medium-high heat. Sear chicken skin-side down for 5 minutes until crispy and golden. Flip and sear for 2 minutes.
  3. Place the sliced onions and garlic in the bottom of a 6-quart slow cooker.
  4. Position the seared chicken thighs on top of the onions, skin-side up.
  5. In a small bowl, whisk together the beef broth, balsamic vinegar, and Worcestershire sauce.
  6. Pour the liquid around the chicken (try not to pour directly over the skin to keep it crisp).
  7. Cover and cook on the LOW setting for 5 to 6 hours (or HIGH for 3 hours) until the chicken is cooked through.
  8. Optional: Sprinkle shredded cheese over the chicken during the last 10 minutes of cooking until melted.
  9. Garnish with fresh parsley.
  10. Serve hot, spooning the caramelized onions and juices over the chicken.