1/4 cup butter
2 medium sweet onions, thinly sliced (about 2 cups)
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon chopped fresh thyme leaves
4 boneless skinless chicken breasts, cut into 1-inch pieces (1 1/4 lb)
3 tablespoons cornstarch
2 tablespoons water
12 slices baguette, 1/2 inch thick (from 14-oz loaf)
1/2 cup shredded Swiss cheese (2 oz)
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.
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.
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.
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.