Slow Cooker Onion Soup Mix Chicken and Potatoes Tips, FAQ & printable recipe

Tips for success

For a deeper flavor profile, you can sear the chicken thighs in a pan over medium-high heat for two minutes per side before placing them in the slow cooker. While this adds a small amount of prep time, it creates a more complex, browned flavor in the final gravy. Ensure you deglaze the pan with a splash of the broth to capture all the flavorful browned bits.

If you prefer a thicker gravy, you can remove the cooked chicken and potatoes carefully once done and whisk a small amount of cornstarch slurry into the remaining liquid in the slow cooker.

Turn the setting to high for a few minutes until the sauce bubbles and thickens. This optional step allows you to customize the texture of the gravy to your exact preference before serving the meal.

Variations

• Mushroom and Onion: Add eight ounces of sliced cremini mushrooms when you add the potatoes. The earthy flavor of the mushrooms complements the onion soup mix and adds a wonderful texture to the final gravy.
• Herbed Garlic: Stir in two cloves of minced garlic and a tablespoon of dried thyme when adding the onion soup mix. These aromatics elevate the dish with a classic, savory herb profile.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Store in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat in a saucepan over medium heat or in the microwave until the chicken reaches 165°F (74°C). Add a splash of broth if the sauce has thickened too much.

Allow the leftovers to cool to room temperature for no more than two hours before transferring them to airtight containers. This rapid cooling ensures the food remains safe.

You can store the chicken, potatoes, and gravy together in the refrigerator for up to three days. Ensure the container is sealed tightly to maintain the moisture of the chicken and prevent it from absorbing other odors from the refrigerator.

This dish is an excellent candidate for making ahead. You can assemble the ingredients in the slow cooker insert the night before, cover it, and keep it in the refrigerator overnight.

Simply remove it from the fridge 30 minutes before you are ready to start cooking to avoid placing a cold ceramic insert into a hot base, which can cause cracking. Then, proceed with the cooking instructions as written for a stress-free dinner.

Serving ideas

Serve this dish directly from the slow cooker for a casual family-style presentation. Use a large spoon to ensure each portion gets a generous amount of the savory onion gravy. The chicken and potatoes can be plated individually, with the gravy ladled over the top to keep the meat moist and flavorful. Providing a side of crusty bread or a simple green salad can help round out the meal.

Consider topping each serving with a sprinkle of fresh chopped parsley or chives to add a bright, fresh contrast to the deep, savory notes of the onion soup mix.

If you have guests, serving the chicken and potatoes on warmed plates helps maintain the temperature of the meal longer. Ensure everyone receives a good balance of the tender chicken and the golden potatoes for a well-rounded serving.

Frequently asked questions

Recipe card

Slow Cooker Onion Soup Mix Chicken and Potatoes

Prep 5 minCook 4 hRest 5 minTotal 4 h 10 minServes 6

Ingredients

• 6 boneless skinless chicken thighs
• 1 1/2 lb baby gold potatoes, halved
• 1 packet onion soup mix
• 1 cup chicken broth

Instructions

1. Arrange the boneless skinless chicken thighs in a single layer at the bottom of the slow cooker insert. Ensure they are tiled edge to edge to promote even cooking throughout the process.
2. Tuck the halved baby gold potatoes around and between the chicken thighs. Sprinkle the onion soup mix evenly over the top of the chicken and potatoes, then pour the chicken broth over the entire mixture.
3. Cover the slow cooker and cook on low for 4 to 6 hours or on high for 3 to 4 hours. Ensure the chicken reaches an internal temperature of at least 165°F (74°C). Let the chicken rest for 5 minutes before serving to ensure the juices redistribute.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

32 g

Carbohydrates

35 g

Fat

16 g

Fiber

3 g

Sugar

4 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.