Foil Packet Party: Just 3 ingredients. Make mini foil-wrapped bundles and stack them up because my sister always requests these savory pockets and everyone will love what is inside.

These slow cooker 3-ingredient French onion chicken packets are one of those cozy, no-fuss dinners that feel a little bit special without any extra work. You tuck everything into mini foil-wrapped bundles, stack them right in the slow cooker, and let them simmer away in savory French onion flavor. I started making these because my sister kept asking for an easy version of her favorite French onion chicken, and now it’s become a go-to when we have family over or need something hands-off on a busy weeknight. With just three ingredients and almost no cleanup, it’s the kind of recipe that makes home cooking feel simple and comforting.

These packets are wonderful served over mashed potatoes, buttered egg noodles, or steamed rice to soak up all the French onion juices that collect inside the foil. Add a simple green salad or steamed green beans on the side to keep things fresh. Crusty bread or dinner rolls are nice for dipping, especially for kids who like to tear and dunk. If you’re feeding a crowd, set the slow cooker right on the counter and let everyone open their own packet and add their favorite sides buffet-style.

Servings: 4

4 boneless, skinless chicken breasts (about 2 pounds total)

Tear 4 large sheets of aluminum foil, each about 12 to 14 inches long. Lightly crumple and flatten them so they’re easier to shape into packets later. Set aside.

In a small bowl, stir together the dry French onion soup mix and the condensed cream of chicken soup until mostly smooth. It will be thick, like a spreadable sauce.

Place one chicken breast in the center of each foil sheet. If the chicken breasts are very thick, you can slice them in half horizontally to help them cook more evenly.

Spoon about 1/4 of the French onion mixture over each chicken breast, spreading it to coat the top and sides. Make sure each piece of chicken is well covered; this keeps it moist and flavorful.

Bring the long sides of each foil piece up over the chicken and fold them together tightly to seal, then roll up the short ends to form a snug foil packet. The packets should be fully sealed so the juices and steam stay inside.

Place the foil packets seam-side up into the slow cooker, stacking them gently if needed. It’s fine if they overlap; just try to keep them in a fairly even layer.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken is cooked through and tender (internal temperature should reach 165°F).

Once done, carefully remove the foil packets from the slow cooker using tongs. Open each packet slowly, facing away from you, to avoid the hot steam that will escape.

Serve the chicken right out of the opened foil packets or transfer to plates, spooning the French onion sauce from inside each packet over the top. Discard the used foil after serving.

For picky eaters, you can leave one or two chicken breasts lightly sauced by using less of the French onion mixture in those packets, then letting them dip their chicken into ketchup or ranch at the table. If your family prefers dark meat, swap in boneless, skinless chicken thighs and cook on LOW for about the same time; they stay very juicy. To make it a more complete meal in one packet, add a handful of thinly sliced onions or a few baby potatoes (halved) under the chicken in each packet, but keep in mind that extra veggies may need a bit more cook time and technically add ingredients beyond the base three. For a richer flavor, sprinkle a little extra dry French onion soup mix over the tops of the sealed packets before stacking them in the slow cooker, so some of the onion bits toast slightly on the foil. If you want a lighter version, use a reduced-fat cream of chicken soup. Leftovers reheat well: store the chicken and sauce in an airtight container and warm gently in the microwave, then serve over noodles or rice for an easy next-day lunch.