Ingredients
- 6 cups sliced about ⅓-inch wide yellow onions (about 1 pound)
- 2 tablespoons melted butter
- 1 tablespoon Worcestershire sauce
- 1 rounded teaspoon Dijon mustard
- 1 tablespoon all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon fresh thyme leaves or ¼ teaspoon dried
- sea or kosher salt and fresh black pepper
- 3 - 4 boneless chicken breasts
- 1 + ⅓ cups shredded Swiss cheese or 3 - 4 thick slices
Instructions
- Spray a 4 or 5 quart crock-pot with non-stick spray. Add the onions.
- In a small bowl whisk together the butter, Worcestershire, Dijon, flour, sugar, thyme and ½ teaspoon salt plus ¼ teaspoon black pepper.
- Pour it over the onions and toss to coat.
- Place the chicken breasts on top of the onions. Season well with salt and pepper.
- Cook on low 5 - 7 hours or high 3 - 4.
- Top the chicken with the cheese and put the lid on to melt.
- To serve place the chicken breasts on a platter and top with the onions. Ladle the juice over them.
Nutrition
Serving: 1grams