- 4
- 25 mins
- 200 mins
Ingredients
- 1/4 1/4 1/4 cup butter
- 2 2 2 medium sweet onions, thinly sliced (about 2 cups)
- 1 1 1 teaspoon salt
- 1/2 1/2 1/2 teaspoon pepper
- 1 1 1 teaspoon chopped fresh thyme leaves
- 4 4 1-inch 1/4 skinless chicken breasts, cut into 1-inch pieces (1 1/4 lb)
- 3 3 3 tablespoons cornstarch
- 2 2 2 tablespoons water
- 12 12 1/2 14-oz baguette, 1/2 inch thick (from 14-oz loaf)
- 1/2 1/2 1/2 cup shredded Swiss cheese (2 oz)
Preparation
Step 1
Directions
1
In 12-inch nonstick skillet, melt butter over medium heat. Add onions, salt, pepper and thyme; cook 8 to 10 minutes, stirring occasionally, until onions are soft and golden brown.
2
Spoon onions in 3 1/2- to 4-quart slow cooker. Stir in chicken. Cover; cook on Low heat setting 2 to 3 hours or until chicken is no longer pink in center.
3
In small bowl, stir cornstarch and water until well blended. Stir into chicken mixture. Cover; cook on High heat setting 5 to 8 minutes or until thickened.
4
Meanwhile, set oven control to broil. Line cookie sheet with foil. Arrange baguette slices in single layer on cookie sheet. Sprinkle baguette slices evenly with cheese. Broil 3 inches from heat 2 to 3 minutes or until cheese is melted and edges are golden brown. Serve with chicken mixture. Sprinkle with additional fresh thyme, if desired.