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Slow Cooker French Wine and Mustard Chicken…turning a classic French recipe into an easy slow cooker meal using white wine, creamy Dijon mustard, fresh herbs, and parmesan cheese. And I even added in some vibrant kale for veggies and color. This slow-cooked chicken dinner is a hearty and delicious meal to come home to at the end of a busy day. And the best part? It’s the easiest dinner to prepare. Serve with creamy mashed potatoes, steamed rice, or enjoy over buttery egg noodles. You simply can’t go wrong with a dinner like this French-inspired mustard chicken. Bonus? You can also make this in the Instant Pot or on the stove-top.

overhead photo of Slow Cooker French Wine and Mustard Chicken with 2 wine glasses in photo

Breaking out a slow cooker recipe today and it’s not even October…sorry, but then not really. Because I’m pretty sure that most of us are about ready for a slow cooker recipe. Am I right?

This is one of those dishes that I’ve been wanting to make for the longest time now. But I wanted to hold off until the autumn days started to set in. It’s creamy, herby, a touch buttery, and has the BEST flavor. I never thought I was one to enjoy mustard, but that all changed a few years ago when I made this easy skillet coq au Riesling.

overhead photo of raw chicken breast before cooking with herbs

side angled photo of chicken cooking in skillet

Mustard, when used properly can be such a delicious addition to so many dishes. I’ve yet to learn to love it as more of a dip. But every time fall rolls around I love using mustard to make creamy, savory sauces with fresh herbs.

It’s such a cozy combo with so much flavor. And that’s where this slow cooker chicken comes into play.

Sometime over the summer, I had the idea for this dish. But again I knew this felt like more of a fall recipe. So I wrote it down on our editorial calendar as a recipe to share on this very day. I often do this when I come up with an idea months in advance so I don’t completely forget it. Sometimes I never end up creating the recipe, because when I look at it again, I’m not as excited. But then sometimes I go look at the calendar in prep for cooking days and quickly become excited to finally test out the recipe. That was the case with this chicken. And when I finally tested out the recipe, I was so happy with how it turned out.

overhead photo of Slow Cooker French Wine and Mustard Chicken in the slow cooker pot

What I love so much about this slow cooker chicken is just how easy it is to make.

The first step is to mix up the creamy mustard sauce. It’s a mix of dry white wine, milk, both Dijon mustard and grainy Dijon mustard, shallots, and garlic. Very classic to a French-style cream sauce, and so delicious.

Since I was using a mix of skin on and skin off boneless chicken breasts, I wanted to sear the chicken with fresh thyme and sage before adding it to the slow cooker. Searing skin on chicken not only leaves you with a golden, crisp skin, but the fat that cooks out of the skin while searing really adds so much flavor. You can, of course, skip this step, but I do recommend it if you want extra delicious and flavorful chicken.

Also, my slow cooker does not have a searing function, but if yours does, you can then just sear the chicken right in your slow cooker.

Once the chicken has been seared, add it to the slow cooker along with the creamy mustard sauce. Add a little pat of butter, cover, and cook low and slow until the chicken is extra tender and almost falling apart.

side angled close up photo of Slow Cooker French Wine and Mustard Chicken in bowl with mashed potatoes

As I mentioned above, I really wanted to incorporate a vegetable into this chicken. I went back and forth between a few different vegetables. But in the end, I settled on kale, adding it in towards the end of cooking. The kale perfectly melts into the sauce and adds just the right amount of flavor and texture.

We all really enjoyed it, but we all love kale over here! You could also use chopped broccoli or cauliflower, which I think would be equally great.

To serve, I love to spoon the chicken and creamy sauce over mashed potatoes or brown rice pilaf. I think mashed cauliflower would be incredibly delicious too. Or go the old school route with buttered egg noodles. Any of these will be so delicious, so take your pick!

overhead Slow Cooker French Wine and Mustard Chicken in bowl with potatoes

And that’s it’s. The simplest dinner, great for any night of the week…hearty, creamy, and so freaking good!

PS. I know my cozy recipes are coming to you a little on the early side. BUT I hope all you planners out there really enjoy this recipe. Never hurts to plan your autumn dinners ahead of time!

side angled photo of Slow Cooker French Wine and Mustard Chicken with chicken cut in half and sitting in mustard sauce

If you make this Slow Cooker French Wine and Mustard Chicken be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Watch The How To Video:

Slow Cooker French Wine and Mustard Chicken.

Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 6
Calories Per Serving: 436 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

Slow Cooker

  • 1. In the bowl of your slow cooker, combine the wine, milk/cream, both mustards, shallots, garlic, and a pinch each of salt and pepper.
    2. Rub the chicken with thyme, sage, and a pinch each of salt and pepper. Heat the olive oil in a large skillet over medium high heat. When the oil shimmers, add the chicken and sear until golden brown on both sides, about 3 minutes per side. Remove the chicken from the skillet and place directly into the slow cooker, skin side up, along with any juices left in the skillet. Add the butter.
    3. Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours. During the last 30 minutes of cooking, add the parmesan and kale, gently tossing to combine.
    4. Serve the chicken over mashed potatoes or rice and spoon the creamy mustard sauce over top the chicken. Serve with additional herbs and parmesan.

Instant Pot

  • 1. In a small bowl, combine the wine, milk/cream, both mustards, shallots, garlic, and a pinch each of salt and pepper.
    2. Rub the chicken with thyme, sage, and a pinch each of salt and pepper. Set the Instant Pot to sauté. Add the olive oil. When the oil shimmers, add the chicken and sear until golden brown on both sides, about 3 minutes per side. Pour in the wine/mustard sauce. Add the butter. Cover and cook on high pressure for 8 minutes.
    3. Once done cooking, use the natural or quick release function. Set the Instant pot to sauté and add the parmesan and kale, gently tossing to combine. Cook 5 minutes.
    4. Serve as directed above.

Stove Top

  • 1. In a small bowl, combine the wine, milk/cream, both mustards, and a pinch each of salt and pepper.
    2. Rub the chicken with thyme, sage, and a pinch each of salt and pepper. Heat the olive oil in a large skillet over medium high heat. When the oil shimmers, add the chicken and sear until golden brown on both sides, about 3 minutes per side. Add the shallots and garlic, cook another 3 minutes, until fragrant.
    3. Reduce the heat to low, pour in the wine/mustard sauce. Cover and simmer for 15 minutes, or until the chicken is cooked through. Stir in the parmesan and kale, cooking another 3-5 minutes. If the sauce thickens too much, add additional wine or chicken broth to thin.
    4. Serve as directed above.
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Comments

  1. I’ve made your short rib recipe that’s similar and it was excellent! Made such a special dinner out of a plain Tuesday 🙂
    For this dish, could I use skinless, boneless chicken thighs? If so, do I need adjust anything?

    1. Hey Leah,
      Yes, that will work well for you, no need to adjust the recipe:) Please let me know if you give it a try, I hope you love it! xTieghan

  2. 5 stars
    I love this recipe! It has become a go-to meal especially if we have people over for dinner. It’s always loved by all because it’s cozy, comforting, warm and oh so good.

    1. Hey Ally,
      I would just use broth in place of the wine:) Please let me know how the recipe turns out, I hope you love it! xTieghan

  3. 3 stars
    This recipe for Slow Cooker French Wine and Mustard Chicken was okay for a Half-Baked Harvest recipe. My adult daughter who lives in another state made it the same day I did. Consensus was ‘something is missing’. My husband thought capers would add a ‘zing’ or ‘pop’ to it. We were out, so we tried a green olive to our individual servings. The olive seemed to bring out the sweet, but I don’t think that is the fix. Overall easy and decent for a quick dinner in the crock pot/slow cooker. Sauce is thin, added cornstarch slurry but still not enough. A good loaf of crunch bread might be a good replacement for the mashed potatoes. I served the chicken with a spinach salad with warm bacon dressing. Again, overall easy and decent for a quick dinner made in a crock pot – busy women can embrace the recipe and cross another dinner off.

    1. Hi Allyson,
      I would do 10 minutes on high pressure for bone in:) Please let me know if you give the recipe a try, I hope you love it! xTieghan

  4. 4 stars
    This sauce was INCREDIBLE. I ate it by the spoon… and then put it over quinoa as a healthier option to mashed potatoes. I cooked the chicken in the slow cooker on low for just under 4 hours. Tieghan, I know in this recipe you used a mix of skin on and skin off but did you sear both or only skin on? Felt my skinless chicken breast could have come out a little sooner.

    1. Hey Caitlin,
      Happy Friday! I am thrilled to hear that this recipe was enjoyed. I would sear both. Thanks so much for making it and happy holidays!❄️ xTieghan

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