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Slow-Cooker French Onion Chicken and Potatoes
Rachel Kim

Slow-Cooker French Onion Chicken and Potatoes

This gives chicken and potatoes the savory pull of French onion soup with none of the stovetop stirring. Slice the onions thin. Thick wedges won't melt on the chicken's shorter schedule. The cheese belongs on top at the end, not in the liquid.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 lbs boneless skinless chicken thighs
  • 1 1/2 lbs baby gold potatoes halved
  • 2 large yellow onions thinly sliced
  • 1 cup low-sodium beef broth
  • 6 oz Gruyere cheese shredded
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper

Method
 

  1. Layer the potatoes and sliced onions in a 6-quart slow cooker.
  2. Season the chicken with the salt and black pepper and arrange it over the vegetables.
  3. Pour the beef broth around the chicken, cover and cook on low for 4 to 5 hours.
  4. Check that the chicken reaches 165°F and that a knife passes easily through the potatoes.
  5. Scatter the Gruyere over the chicken, cover for 10 minutes, and serve when the cheese is fully melted.