Pour condensed french onion soup over chicken breasts, grouped with 2 ingredients, into slow cooker for a savory supper that's my default when I don't know what to make

This slow cooker 4-ingredient French onion chicken is my default dinner when I don’t know what to make. It’s literally as easy as laying chicken breasts in the slow cooker and pouring condensed French onion soup over the top, then letting it simmer into a savory, cozy sauce while you go about your day. The flavor is inspired by classic French onion soup—rich, beefy, and onion-forward—but in a no-fuss, dump-and-go chicken dinner that works perfectly for busy weeknights in a regular home kitchen.

Serve the French onion chicken over mashed potatoes, egg noodles, or steamed white rice so all that savory onion gravy has something to soak into. A simple green veggie like roasted broccoli, green beans, or a bagged salad mix rounds out the plate without extra work. If you want to stretch the meal, add some crusty bread or dinner rolls on the side to mop up the sauce. Leftovers are great sliced over a salad or tucked into a toasted sandwich with a slice of melty cheese.

Servings: 4

2 pounds boneless skinless chicken breasts (about 4 medium breasts)

Place the raw chicken breasts in an even layer in the bottom of your slow cooker, making sure they are not stacked too high so they cook evenly.

In a medium bowl or large measuring cup, whisk together the condensed French onion soup (do not dilute), Worcestershire sauce, and garlic powder until well combined.

Pour the condensed French onion soup mixture evenly over the chicken breasts in the slow cooker, making sure every piece is coated and there is soup surrounding the chicken.

Cover the slow cooker with the lid and cook on LOW for 4 to 6 hours, or on HIGH for 2 1/2 to 3 1/2 hours, until the chicken is cooked through and easily shreds or slices with a fork.

Once cooked, taste the sauce and adjust seasoning with a little salt and black pepper if needed, keeping in mind the soup is already seasoned.

Serve the chicken whole or shredded with plenty of the French onion sauce spooned over the top. If you like a slightly thicker sauce, remove the chicken to a plate and let the sauce bubble on HIGH for 15 to 20 minutes with the lid off before serving.

For extra richness, you can stir in 1 to 2 tablespoons of butter at the end of cooking until melted into the sauce. If you want a cheesier French onion vibe, top each chicken breast with a slice of provolone or Swiss cheese during the last 10 to 15 minutes of slow cooking, then cover until the cheese melts. To bulk up the meal, add thick-sliced onions on the bottom of the slow cooker under the chicken; they’ll soften and blend into the sauce. For a lower-sodium version, choose reduced-sodium condensed French onion soup and skip any added salt at the end. If you prefer dark meat, boneless skinless chicken thighs work well and stay very tender—just check for doneness around the same time. Leftovers keep well in the fridge for up to 3 days and reheat nicely in the microwave with a splash of water or broth to loosen the sauce.