Slow-Cooker French Onion Chicken

Time: 4 Mins

• 1/4 cup butter
• 8 cups halved and thinly sliced sweet onions (about 3 large onions)
• 1 tablespoon chopped fresh thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup Progresso™ chicken broth (from 32-oz carton)
• 4 bone-in skin-on split chicken breast halves (about 3 lb)
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• Additional chopped fresh thyme leaves or chopped fresh Italian (flat-leaf) parsley, if desired
• 2 tablespoons butter
• 1/4 teaspoon garlic powder
• 8 slices French bread, cut in 1-inch slices
• 1/2 cup shredded Swiss cheese (2 oz)

4 serving(s)

1. Spray within 4- to 5-quart slow cooker with cooking spray. In 12-inch nonstick frying pan, heat 1/4 mug butter over medium-high heat. Include onions, 1 tablespoon thyme, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper; chef 10 to 15 minutes, stirring periodically, till onions begin to soften.
2. Decrease heat to medium; chef 8 to 10 minutes, mixing frequently, up until onions are starting to brown. Include chicken broth; heat to simmering. Remove from frying pan to medium bowl.
3. Period poultry breasts with remaining 1/2 tsp salt and 1/4 tsp pepper; add poultry, skin-side down, to frying pan. Prepare over medium-high heat 2 to 3 minutes on each side or up until browned. Transfer to slow cooker; leading chicken pieces with onion mixture. Cover as well as prepare on Low heat establishing 3 to 3 1/2 hrs or till juice of chicken is clear when thickest parts are reduced to bone (a minimum of 165 ° F).
4. Remove hen from slow cooker to offering plate; cover as well as keep warm. In little bowl, mix cornstarch and also cold water with whisk; defeat into onion mix in slow cooker. Cover; cook above heat setting 10 to 15 mins or till bubbly as well as a little thickened. Leading hen with sauce.
5. At the same time, heat stove to 375 ° F. In little microwavable dish, microwave 2 tbsps butter and the garlic powder revealed on High 20 to 30 secs or till melted. Brush butter mixture on both sides of bread. Organize on 15x10x1-inch frying pan; leading each piece with 1 tablespoon of the shredded cheese. Bake 3 to 5 mins or till cheese is thawed and also bread is somewhat toasted; remove from oven.
6. Serve chicken with toasted bread. Garnish chicken with extra thyme or parsley.