Crockpot French Onion Chicken Tenders with Garlic Butter Penne Step-by-step instructions

Before you start

Before you start, make sure your slow cooker is clean and dry. Arrange all your ingredients on the counter so you can layer them quickly. If you're serving over pasta, put a large pot of salted water on to boil just before the chicken is done. You'll also want to have measuring cups and spoons handy. This recipe is all about simplicity, so there's no need to pre-cook anything—just layer and go.

Instructions

Layer and Go

1. 1Layer the Chicken and Onions
   Place the chicken breast tenders in a single layer in the bottom of a 7-quart slow cooker. Scatter the sliced sweet onions evenly over the chicken. Pour the condensed French onion soup over the top, making sure to cover the chicken and onions as much as possible.
   Look for The chicken should be mostly covered by the onions and soup.
   Tip If the tenders are large, cut them in half so they cook evenly.
2. 2Add Cheese and Butter
   Sprinkle the shredded mozzarella cheese evenly over the top of the chicken mixture. Dot with the garlic herb butter pats. Do not stir; layering keeps the flavors distinct during cooking.
   Look for The cheese and butter should form a top layer over the chicken.
   Tip For a richer flavor, use freshly shredded mozzarella instead of pre-shredded.

After this phase, your slow cooker contains a neat layer of raw chicken tenders, topped with sweet onion slices and a pour of condensed French onion soup. The mozzarella and garlic herb butter are scattered on top, creating a colorful, rustic scene.

The ingredients are not stirred, so you can see distinct layers. The soup is pooling around the chicken, and the butter is starting to soften. This is the calm before the slow cooker works its magic.

Slow Cook and Transform

3. 3Slow Cook Until Tender
   Cover the slow cooker and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The onions should be soft and caramelized, and the cheese melted into a creamy sauce.
   Look for The sauce will be bubbling around the edges and the chicken will be fork-tender.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid lifting the lid during cooking to maintain even heat.
4. 4Stir to Combine
   Once the chicken is cooked through, gently stir the mixture to combine the melted cheese, onions, and sauce. The sauce should be smooth and creamy. If it seems thin, let it cook uncovered for an additional 15-20 minutes to thicken.
   Look for The sauce should coat the back of a spoon.
   Tip Taste and adjust seasoning with salt and pepper if needed.

After 4 to 5 hours on LOW, the slow cooker is bubbling gently. The aroma of onions and garlic fills the kitchen. The chicken is fork-tender and has reached an internal temperature of 165°F (74°C). The onions have turned golden and caramelized, and the cheese has melted into a creamy, stretchy sauce that coats everything. The sauce is thick and glossy, and the whole dish looks like a bubbling, savory casserole ready to be served.

Pasta and Serve

5. 5Cook the Pasta
   While the chicken finishes cooking, bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Drain and return to the pot. Toss with the melted garlic herb butter until the pasta is well coated.
   Look for The penne should be tender but still firm to the bite.
   Tip Reserve a cup of pasta water in case you need to loosen the sauce later.
6. 6Serve Over Garlic Butter Penne
   To serve, place a generous portion of the garlic butter penne on a plate. Ladle the chicken and sauce over the pasta. Garnish with fresh herbs if desired, though the video does not include any.
   Look for The sauce should pool around the pasta and chicken.
   Tip Serve immediately while hot for the best texture.

The garlic butter penne is al dente and glistening with butter. The chicken mixture is spooned generously over the pasta, with the sauce pooling around the noodles. The mozzarella is stretchy and pulls away in long strands.

The dish is steaming hot, with the rich, savory aroma of onion soup and garlic butter. The plate looks inviting and hearty, with the golden chicken and creamy sauce contrasting beautifully with the white pasta.

Common mistakes

One common mistake is lifting the lid too often to check on the dish. Each time you lift the lid, heat escapes and extends the cooking time. Trust the recipe and keep the lid closed.

Another mistake is using pre-shredded cheese that contains anti-caking agents, which can prevent it from melting smoothly. For the best texture, shred your own mozzarella from a block. Finally, don't skip the garlic herb butter—it adds a crucial layer of flavor that makes this dish special.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) as measured with an instant-read thermometer inserted into the thickest part of a tender. The onions should be soft and translucent, and the cheese should be fully melted and bubbly.

The sauce will be thick and creamy, clinging to the chicken. If the sauce seems too thin, leave the slow cooker on HIGH with the lid off for 15-20 minutes to reduce it slightly.

• Poultry: 165°F (74°C) in the thickest part