Prepare the chicken: Season the chicken breasts with salt and pepper. Place them at the bottom of the crockpot.
Mix the sauce: In a medium bowl, combine the French onion soup mix, cream of mushroom soup, chicken broth, and rice. If you want a stronger onion flavor, you can add thinly sliced fresh onions as well. Stir to combine.
Assemble in the crockpot: Pour the soup and rice mixture over the chicken in the crockpot. Make sure the rice is evenly spread out. If the rice is not fully covered by liquid, you can add a bit more chicken broth or water to cover it.
Cook: Cover and cook on low for 4-6 hours, or until the chicken is cooked through and the rice is tender. If you’re using thicker cuts of chicken, you may need the full 6 hours. Stir halfway through if you can, to make sure the rice cooks evenly.
Shred the chicken: Once cooked, remove the chicken from the crockpot and shred it with two forks. Return the shredded chicken to the pot and stir it into the rice mixture.
Add cheese (optional): If you want cheesy French onion chicken and rice, sprinkle the shredded mozzarella cheese on top and cover the crockpot for about 10 minutes, or until the cheese has melted and becomes bubbly.
Serve: Garnish with chopped fresh parsley for a pop of color and freshness, and serve.
