My aunt pulled this recipe from a 1982 cookbook and it became our entire family's obsession. The onions caramelize perfectly

This slow cooker 5-ingredient French onion chicken is the kind of recipe that feels like it’s been in the family forever. My aunt clipped it from a 1982 community cookbook—the kind with spiral binding and church ladies’ names under every recipe—and it spread through our family like wildfire. The onions melt down into a tangle of deep golden sweetness, the chicken stays tender and juicy, and the cheese bubbles and browns just enough on top. It’s simple, cozy, and practical, the sort of set-it-and-forget-it supper that fits right into a busy Midwestern weeknight but still tastes like you fussed.

Serve this French onion chicken right in shallow bowls so you can spoon plenty of those caramelized onions and rich juices over the top. It’s wonderful over a bed of buttered egg noodles, mashed potatoes, or plain white rice to soak up the sauce. A simple green vegetable—steamed green beans, a tossed salad, or roasted carrots—keeps the plate balanced. Warm crusty bread or soft dinner rolls are perfect for dunking into the dark, oniony au jus. If you enjoy wine, a glass of dry white or a light red pairs nicely with the sweet onions and Swiss cheese.

Servings: 4

3 large yellow onions, thinly sliced (about 6 cups)

Prepare the onions: Peel and thinly slice the onions from root to tip into half-moons. You want them fairly thin so they soften and caramelize nicely in the slow cooker.

Layer onions and butter: Place all of the sliced onions into the bottom of a 5- to 6-quart slow cooker. Drizzle the melted butter evenly over the onions and toss lightly with your hands or tongs to coat. Spread them back into an even layer.

Season the chicken: Pat the chicken breasts dry with paper towels. Lay them on top of the onions in a single layer. Sprinkle the dry onion soup mix evenly over the chicken and onions.

Add broth: Pour the beef broth around the chicken, over the onions. Try not to rinse all the soup mix off the top of the chicken—just pour gently along the sides and in between pieces.

Slow cook until tender and onions are caramelized: Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the chicken is cooked through (165°F in the thickest part) and very tender. The onions should be very soft, deep golden-brown, and swimming in a rich, dark broth.

Adjust and arrange for cheese: Once the chicken is done, taste a spoonful of the broth and add a pinch of salt if needed. Gently nudge the onions aside so the tops of the chicken breasts are visible but still nestled in the juices. Mound some of the caramelized onions on top of each piece of chicken.

Top with Swiss cheese: Lay one slice of Swiss cheese over each chicken breast, tucking the edges down a bit so the cheese sits over the onions and chicken. If you like it extra cheesy, you can add half a slice more to each piece.

Melt and lightly brown the cheese: Cover the slow cooker again and cook on HIGH for 10 to 15 minutes, just until the cheese is melted, bubbly, and the edges begin to look slightly browned. If your slow cooker lid traps a lot of moisture, you can tilt the lid slightly during the last few minutes to let some steam escape and keep the cheese from getting watery.

Serve: Carefully lift each chicken breast out with a wide spatula, scooping a generous amount of onions and juices over the top. Spoon extra caramelized onions and au jus from the bottom of the slow cooker over each serving. Serve hot with your favorite starch to soak up the sauce.

To make this recipe even more like the old 1980s church cookbooks, you can swap the beef broth for a can of condensed French onion soup (undiluted) and reduce the onion soup mix slightly if you’re watching salt. For a richer, more traditional French onion flavor, stir 1 teaspoon of Worcestershire sauce into the broth before cooking. If you prefer dark meat, boneless skinless chicken thighs work beautifully and stay very moist; just trim excess fat and cook on LOW 5 to 6 hours. For a milder onion taste, use sweet onions (like Vidalia) and add an extra pinch of black pepper at the end. You can also change up the cheese—provolone or Gruyère both melt nicely and brown well on top. If you need to make this ahead, you can slice the onions and assemble everything in the slow cooker insert the night before (except the cheese), cover, refrigerate, then set it in the base and start cooking the next day; add cheese at the end as directed. Food safety tips: Always keep raw chicken refrigerated until you’re ready to cook, and wash your hands, cutting boards, and knives thoroughly after handling it. Make sure the chicken reaches an internal temperature of at least 165°F in the thickest part before serving. Don’t leave the cooked chicken sitting out at room temperature for more than 2 hours (1 hour if your kitchen is very warm). Cool leftovers promptly and store them in a shallow, covered container in the refrigerator; use within 3 to 4 days, reheating gently until hot all the way through. If your slow cooker is older, avoid starting with very cold insert directly on a hot base—let it sit at room temperature for 15 to 20 minutes first to prevent cracking.