Slow Cooker Low Carb Keto French Onion Chicken Soup

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Prep Time 35

Cook Time 3

Servings servings @ 1.5 cups

Calories 282kcal

Author Brenda Bennett/Sugar Free Mom

Heat 2 tablespoons olive oil in a large skillet over medium heat.
Add 5 large thinly sliced yellow onions.
Cook for 10–15 minutes, stirring every 2–3 minutes.
Reduce to medium-low heat and continue cooking until the onions become soft, sweet, and deep golden brown.
Scrape the flavorful bits from the bottom of the pan — this creates that rich caramelized onion sauce flavor.
Add the caramelized onions to your slow cooker.
Place 2 pounds boneless, skinless chicken breasts on top. Add minced garlic, thyme, apple cider vinegar.
Pour in 8 cups chicken broth.
Cook on Low for 6–7 hours OR on High for 3–4 hours.
The chicken is done when it reaches an internal temperature of 165 degrees F. Use a meat thermometer or instant-read thermometer to check.
Remove the chicken breasts and shred with two forks. Return shredded chicken to the slow cooker.

Caramelize onions in a large Dutch oven as directed above.
Add chicken breasts, broth, garlic, thyme, vinegar, salt, and pepper. Bring to a boil over medium heat.
Reduce to a simmer and cook 25–30 minutes.
Check internal temperature (165 degrees F). Shred chicken and return to pot.

Option 1: Add Cheese to Individual Bowls (What I Did)
Ladle hot soup into serving bowls. Add keto bread or croutons if using.
Top each with shredded Gruyere cheese. Pour hot broth over the top to melt the cheese.
Option 2: Stir Cheese Into the Entire Slow Cooker or Dutch oven
If you prefer a richer, more uniform soup:
Add 1½ cups shredded Gruyere directly to the slow cooker. Stir until fully melted and incorporated.

Store in an airtight container up to 4 days. Freeze in a freezer-safe container up to 3 months. Portion into single servings for easy lunches.

Nutritional information is for soup only, not optional keto bread on top.

8 g net carbs per serving. One serving is 1.5 cups.