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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

  • 1 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
  • 1/3 cup heavy cream or canned full fat coconut milk
  • 2 tablespoons dijon mustard
  • 2 tablespoons grainy dijon mustard
  • 2 shallots chopped
  • 2 cloves garlic, minced or grated
  • kosher salt and pepper
  • 2 pounds boneless chicken breasts, skin on or off
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh chopped sage
  • 2 tablespoons salted butter
  • 1/3 cup freshly grated parmesan cheese
  • 1/2 bunch kale, chopped
  • mashed potatoes or steamed rice, for serving

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.

horizontal photo of Slow Cooker French Wine and Mustard Chicken

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Comments

  1. 5 stars
    Hello Tieghan,

    Thank You for a wonderful recipe! I have made this recipe two days in a row and each time it has been amazing! The first time I made this I used Pinot Grigio wine and the 2nd time I used Chardonnay. The first time I made this recipe I used skin-on and bone-in, I know you said boneless, but I wanted to try it bone-in, I could taste the mustard and the second time I made it no skin and boneless I could taste more of the Chardonnay and not so much mustard. Both times this dish impressed me very much, so much that I have decided to make a triple batch for Thanksgiving dinner this year!
    Thank you again for a timeless delicious recipe!
    Most Sincerely,
    Steven T.

  2. 5 stars
    This recipe SLAPS. So so good every single time – and I’ve made it a lot. Love pairing this with Tieghan’s incredible kale caesar salad!

  3. Tieghan,

    I just made this and it was unbelievably good! It was so simple and tasted like something I would order at a nice restaurant. That sauce is👌 Thank you!!

  4. 5 stars
    This recipe was amazing!! I made it as written except all I had was broccoli so I substituted it for the kale. I did use a good Sauvignon Blanc. The sauce was soo good. We couldn’t get enough of it. Thanks for this one.

  5. 5 stars
    Literally my favorite! I have made multiple times on the stove.

    Reminds me of thanksgiving dinner but literally I eat it year round

    Pretty easy to make, minimal ingredients, so so yummy!

  6. 5 stars
    Absolutely delicious!! This is the third recipe I’ve made off your website this week, and possibly my favorite. Even my 2.5 year old loved it. Thanks for sharing!:)

  7. 1 star
    Not sure what happened but I made this in the slow cooker and it was so bitter it was completely inedible. I tried transferring to a pot to boils in case it was the wine, adding baking soda, sugar, but nothing would salvage it. We trashed the sauce and made a new sauce to go with the chicken (that was also bitter) and rice.

    1. Hey Sarah,
      So sorry to hear this, was there anything you adjusted in the recipe? Pleas let me know how I can help! xTieghan

  8. 5 stars
    This is a perfect autumn meal. I made it in the slow cooker and used broccoli instead of kale which I knew my husband would prefer and served it over butter noodles which I knew my daughter would prefer. I only used one pound of chicken but made the full amount of sauce. The chicken was tender and delicious. No leftovers!

    1. Hey Vickie,
      Happy Friday!! I so appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan

  9. 5 stars
    Needed an easy chicken recipe, we used the instant pot directions and it did not disappoint! I think this may be one of the best HBH and chicken recipe I have ever made!! 10/10 recommend and will make again.

  10. 5 stars
    We celebrated the first day of fall with this recipe! It was a hit. I made it on the stove-top and paired it with mashed potatoes. This will be a repeat in my house.

  11. 5 stars
    This was dinner tonight and leftover for lunch tomorrow with fiance. Made it innthe slow cooker. The sauce is very tasteful and chicken son tender. Thanks!

    1. Hey Carla,
      Thanks a bunch for trying out this recipe, I am delighted to hear that it was enjoyed! Have the best day:) xTieghan

    1. Hey Nicole,
      Thanks a bunch for trying out this recipe, I am delighted to hear that it was enjoyed! Have the best day:) xTieghan

  12. 5 stars
    This was so so good! I made it in my Instant pot, actually my first time using my Instant pot as I just got it two weeks ago. My sauce didn’t get as thick as I was expecting I think from the extra water coming out in the pressure cooking of the chicken and the kale but overall everything cooked beautifully and the flavors were excellent! I served mine over a basic parmesan risoto: I used the same wine and spices added a splash of lemon, parmesan cheese and butter at the end. Highly recomend!

  13. I’m a vegetarian and this recipe sounds delicious. Do you think a cauliflower head would be a reasonable alternative for the chicken with approximately the same cooking time?

    1. Hey Tamara,
      Sure, I think cauliflower would be great to use here! I hope you love this recipe, please let me know if you give it a try! xTieghan

  14. 5 stars
    Love this. Do you think this would be able to be made in the oven as well, and what would you recommend for temp and time?

    1. Hey Brooke,
      I would follow the stove top instructions rather than the oven:) Please let me know if you have any other questions! xTieghan

    1. Hey Emily,
      Yes, chicken thighs would also work well here, you can follow the recipe as is. I hope you love this dish, please let me know if you give it a try! xTieghan

  15. 2 stars
    Not worth it- it tasted sour and the kale was brown and the chicken was basically shredded chicken. Will not make again.

  16. 5 stars
    Yet another incredibly easy and delicious recipes! And I always hated mustard! This is probably my 2nd favorite so far! Made it in my pressure cooker. Full of flavor as expected! Thank you for sharing!

    1. Hey Lee,
      Happy Wednesday! I love to hear that this recipe was enjoyed, thanks a bunch for making it! xTieghan

  17. 5 stars
    I made this recipe with boneless skinless chicken breast. I am amazed at how great this dish tastes. I used a pressure cooker and I had a gourmet meal in minutes!

    1. Hey Lee,
      Thanks so much for giving this recipe a try, I am so glad it was enjoyed! Have a wonderful weekend:) xTieghan

  18. 5 stars
    Hubba hubba. Made this in June…simple comfort food with ingredients on hand. I substituted vermouth for wine and cooked on low 5-6 hours. My teenage son was fighting for the leftovers the next day.

    1. Hey Gigi,
      I really appreciate you giving this recipe a try, I am thrilled that it was enjoyed! xxTieghan

    1. Hey Danielle,
      I’ve never made this with a whole chicken, but you could certainly give it a try. Let me know how it turns out! I hope it’s delish! xTieghan

  19. 5 stars
    This dish is outstanding! I’ve made this in the slow cooker and on the stovetop, and both times it came out perfectly. I cannot recommend this recipe highly enough!

    1. Hey Courtney,
      So so glad this recipe was enjoyed, thanks a lot for giving it a try!! xxTieghan

  20. 5 stars
    Made this in the slow cooker ages ago and have since got an instapot. Both were delicious!!!! Tonight I had frozen chicken breasts from poor planning and just chucked the frozen breasts in, skipped the browning and just mixed in the fresh herbs in too. Cooked on high for 11 min and it still turned out fabulous. Family classic right here.

  21. 5 stars
    Hands down one of my favorite recipes, ever! This has such amazing flavors; it is such a feel good meal. The kale is the best part! It absorbs all the flavors and packs a punch. I cannot recommend this enough!

    1. Hey Lindsey,
      So great to hear! Love that this recipe was enjoyed and thanks so much for making it! Have a great week🌟 xTieghan

  22. Has cooking this recipe in the crockpot since it contains cream been an issue with anyone? I’d like to try this recipe but this seems to be a warning flag for me.?
    Thoughts?

    1. Hey Megan,
      You should not have any issues with the recipe as is. Please let me know if you give it a try! xTieghan

  23. 5 stars
    Very good! I skipped the step to sear the chicken and put everything in the crockpot and delicious. I shredded the chicken instead. If you go this route, would recommend additional coconut milk/wine.

    1. Hey Ashley,
      Thanks so much for giving this recipe a try, I am so glad it was enjoyed. Have a great Wednesday! xTieghan

  24. Does the calorie count include an estimate for the mash potatoes, or is that on top of the calories?

    1. Hey Cody,
      The calorie count does not include the mashed potatoes. I hope you make this recipe, let me know how it turns out! xTieghan

  25. This may be a silly question, but when you say “2 shallots,” do you mean two shallot cloves or two entire shallot bulbs? Making tonight! xxx 🙂

  26. 1 star
    I was really excited to try this but it had virtually no taste and the sauce got really weird and thin with chunks when it was done cooking. I made it in the slow cooker. It looked nothing like the pictures in the recipe.

    1. Hey there,
      So sorry you did not enjoy the recipe, was there anything you may have adjusted? I would love to help! xTieghan

  27. 5 stars
    We literally make this every week. It’s been a lifesaver during cold, covid times! It’s so delicious and who doesn’t love a crock pot recipe? Highly recommend. I tell every about it.

  28. 5 stars
    It’s freezing today, had this recipe cooking all day in my slow cooker and my house smells so good it was torture to wait to eat. And the flavor: just perfect. GREAT recipe!

  29. LOVE this recipe!!! I have made it a few times and it is SUCH a crowd pleaser. Just delicious. I don’t have a slow cooker so I just make it on the stove top and it’s still great. Would love more recipes like this!!

  30. 5 stars
    Honestly this recipe was fantastic. I didn’t expect it to be as good as it was. Extremely tasty and SUPER easy.

  31. 5 stars
    I made this recipe in the slow cooker today, and it is simply delicious. Easy to put together and the sauce has this insanely vibrant taste… so good. A keeper of a recipe. I’m glad I found your website. Thank you for sharing.

    1. Hey Deedee,
      Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan

  32. 5 stars
    We loved this. I threw in some mushrooms with the chicken. And instead of kale (which no one likes around here) added green beans about 8 minutes into the simmering. It was crazy good and everyone asked me to make it again. Thank you so much for your wonderful recipes. I have both of your cookbooks and the pages are already worn and stained from how often I use them.

  33. 5 stars
    The fresh herbs in this recipe are KEY. I am obsessed with it, it is so so good. And this is coming from someone who doesn’t care that much for mustard (or so i thought)

    1. Hey Sarah,
      I am so glad this recipe was enjoyed, thanks so much for giving it a try! Have the best week. xTieghan

  34. 5 stars
    I just love this recipe! I do the slow cooker version and serve over mashed potatoes. So so good! Passed the recipe along to my mother in law and she loved it as well! Thank you!

  35. Made it in my instant pot. Served it over polenta. It was wonderful. Thanks for all your great recipes, love your pics and want all your dishes! I don’t comment ever, but everything I’ve made has been wonderful…even if they don’t look as fab as yours, they taste great!!!

    1. Hey Vickie,
      Yes, that would work well! I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan

  36. 5 stars
    This is clearly a popular recipe, and today I learned that it’s for a very good reason. It was AMAZING. I made your buttery herbed mashed potatoes to go with (which are now going to be my go-to mashed potatoes, they are amazing also!) and everyone loved it. The chicken was so tender and the flavor was so perfect. It was warm and cozy and satisfying.

  37. 4 stars
    Definitely double the cream and Parmesan cheese. Very good, chicken was not dried out, and I used skinless boneless chicken breasts.

  38. This was divine! I’ve got a 3 month old baby do anything that can go into the slow cooker and essentially make itself so we can eat once she goes down is a win. This was easy, warming and delicious and ticked every box (including using up the leftover cream in the fridge!). Another awesome HBH recipe…thank you so much!

  39. 5 stars
    This dish was amazing. My new go-to slow cooker meal! I served it over mashed potatoes and the sauce goes great with it. Definitely making again! 🙂

    1. Hey Claudia,
      Thanks so much for trying the recipe, I am thrilled that it worked out for you! Happy New Year! xTieghan

  40. Hey Tieghan! If I sub broccoli for the kale, when would you suggest adding it, or should I roast it separately? Looking forward to trying it!

    1. Hey Kaley,
      I would roast the broccoli separately! I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan

  41. 5 stars
    Hey Lynn! For 2 breast I would recommend cooking on high pressure for 5 minutes. I think that will be great! Please let me know if you have any other questions. I am so glad you love this recipe! Thank you!

    1. Hey Heather,
      I have not tested this, but it should work well for you, just make sure you have a large enough slow cooker that will allow you to double the recipe. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  42. 5 stars
    So good and relatively easy in my Instant Pot! I used coconut milk and served this with mashed potatoes. Definitely sharing this with family/friends.

  43. 5 stars
    This was so good and tons of flavor! I made in the slow cooker and did spinach instead of kale and we ate over rice.

  44. 5 stars
    This was so easy to make and so delicious! Will add this to my favourite recipes. Served it with mashed potatoes.

  45. 5 stars
    Wowowowow
    Truly feels and tastes like a luxury but it’s so easy!!! Girl you always hit it out of the park but this one was special!! I used chicken thighs instead (husbands request) and it was so delicious!

  46. It’s finally getting cooler in FL, so this is one of four of your recipes I’m trying this week! I don’t love wilted greens, could I throw in broccoli instead? Thank you!

    1. Hey Margaux,
      Sure that would work! I hope you love the recipe. Please let me know if you have any other questions and Happy Holidays! xTieghan

  47. 5 stars
    Made this and it was delicious! I paired it with Trader Joe’s frozen cauliflower mash. It looked beautiful plated and is great to serve guests since you can prep in advanced. The sauce was delicious! Will absolutely make again!

  48. 5 stars
    Another winner!!! I used boneless, skinless chicken breasts and was short on time, so I didn’t brown them in the pan first. Next time, I will try to do that for a little extra “crust” or sear, but this was divine. The kale is a great addition too and really helps soak up the sauce. Yes, the sauce is a little brothy/liquidy, but we served this with roasted potatoes and sourdough bread to soak up the juices. My husband couldn’t stop raving about it all night! Will make again.

  49. 2 stars
    I had high hopes for this, especially after making the Vegetable Tortellini Soup (that I LOVED) and seeing that majority of the ingredients were the same. I’m not sure what went wrong though. I used the Instant Pot. And my sauce is like broth, not thick at all. I also didn’t have fresh herbs on hand so I used dried. I read a suggestion that you had commented on a previous post about using 2 tsp dried thyme and 1 tsp dried sage, but I feel like this is way too sage-y. Better luck next time, I guess.

    1. Hi Nicole! I am sorry this did not turn out well for you. If there is anything I can help with, please let me know! Otherwise, I hope you love some other recipes of mine! xTieghan

  50. 5 stars
    Made this tonight with your slow cooker cheesy garlic herb potatoes and YUM. It was so so good, my whole family loved it (even my picky little brother!) So delicious and definitely something we will be making again in the future!

    We made it on the stovetop as the slow cooker was occupied, but next time I definitely want to try it in the slow cooker so the chicken really marinates in that delicious mustard wine sauce!

  51. The family just moved … to another state, the closing was out of the back of a car during this pandemic, lol, so during unpacking I find myself using to slow cooker alot. This was really great recipe for the fall, Made with mashed potatoes. We loved this!
    Thank you for another great recipe.

    1. Hey Samantha,
      You will want to use 1/3 cup. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  52. 4 stars
    So delicious and easy! I did the Instapot version with two chicken breasts and the entire sauce. I also used baby kale which worked great, brined my chicken for 15 minutes before searing, and served it with mashed potatoes. My only complaint is that I wish the sauce was a little bit thicker. My husband also enjoyed it. I will definitely be making this again!

  53. I made this recently and everyone really liked it! I added a package of sliced cremini mushrooms. It ended up being a thin liquid rather than sauce in the end but still delicious!

  54. Made this yesterday and incredible is an understatement!!! Unfortunately I forgot to take a picture but I made this (added mushrooms to it) along with the roasted garlic mashed potatoes recipe from the new Con Vi recipe (which is next on my list). I didn’t sear the chicken before since I couldn’t find boneless breasts with skin. Tieghan is literally incredible I am yet to find a recipe that I don’t like you best believe when another cookbook comes out I am buying it! Don’t mind me just fan girling over here.

    1. Hi Lia! You are too kind! I am really happy this recipe turned out so amazing for you and I hope you continue to enjoy my recipes! Thank you so much! xTieghan

  55. 5 stars
    I made this with bone in breasts in the crock pot. It was amazing and the house smelled divine. Making it again a week later, today but with pork loin instead of chicken. I bet it’s as good!

  56. 5 stars
    Oh my! I think this would be great with polenta. The dish pictured looks like it has creamy polenta under the sauce. Is that just the sauce and chicken in the picture?

    1. Hey Leigh Ann,
      I served this recipe with mashed potatoes but you could certainly do polenta. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  57. 5 stars
    Made this in the instant pot last night! We always have trouble finding boneless skin on chicken breasts so we used skinless breasts. I still seared it on both sides prior to adding the wine and cream mixture. It was delicious served over mashed potatoes. This is definitely a new favorite!

  58. 5 stars
    Made this last night! Big hit!!! Love having some new crock pot recipes!!! Will make this again and again! Thank you, Tieghan!

  59. Love this recipe! Served it over pasta on family night and it was a big hit. I will definitely make this again.

  60. Hello Tieghan, My family loved this recipe. I would like to know if your chicken recipes for a crock pot can be converted to a slow cooker. Also what is the difference between a slow cooker and a crock pot?
    Thank you.
    Yvonne

    1. Hey Yvonne,
      A crockpot and slow cooker are the same thing:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  61. I’m a big gravy/sauce person. How could I increase the amount of gravy without losing flavor?
    Thanks Tieghan! I can’t wait to try this.

    1. Hey Ellie,
      I would just double the recipe, minus the chicken:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  62. 5 stars
    This was delicious!!! I love HBH recipes, and this was no different. I liked that it was pretty simple to throw together, and not too many steps. I served with mashed potatoes and green beans. My fiancé basically licked his plate. Will definitely be making again!

    1. I am really happy this recipe turned out so amazing for you, Catherine! Thank you so much for trying it! xTieghan

  63. 5 stars
    Made this last night for a family dinner party and it was so delicious. Everyone loved it and it seemed much fancier than it really was. Super easy to make. Will definitely make again.

  64. 5 stars
    This recipe was amazing! So much flavor and so many Of my favorite things. Your recipes have really inspired me to cook more lately and I have appreciated it so much! Thank you!

    1. Hey Andrea,
      Yes that would work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Kristin,
      You can use chicken broth in place of the wine. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Monica,
      Yes that would work. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  65. 5 stars
    Had this for dinner tonight with the sage infused brown butter mash from your Insta story & it was sooo good! I practically licked my bowl clean.

    1. Hey Joanna,
      Yes totally fine, I would increase your cooking time by 8-10 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Jenn,
      The butter is listed in step 2. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  66. 5 stars
    Thank you for my new ‘go to’ recipe!! So easy, and finally something that my entire family will enjoy!! I used TONS of spinach instead of kale…..yum!

  67. Out of this world! This recipe was great. Every bite was like a huge hug. Now this is what I call a comfort food dish!!! Very delicious!!

  68. 4 stars
    Another winner! We used a few chicken thighs with bones and skins and 1 boneless skinless breast to make it 2 pounds. I did rub a very small amount of olive oil on the chicken to make the (dried) herbs stick, since we were sauteeing in oil I thought it wouldn’t make any difference and it didn’t! I used unsalted butter with a little extra salt and had all the other ingredients. Our smooth dijon was a “hot” variety from Maille so it was just a little bit spicier. I used baby spinach instead of kale and we made wide noodles to go under. It was all excellent! My hubby thought it was just right, but I would consider adding even a little more mustard to the sauce. Our first crock pot meal this season – thank you!

  69. 2 stars
    With all the 5 star ratings and lovely photos, I was really hoping this would be amazing. I followed the recipe exactly and did not find it as mind-blowing as everyone else. It was edible but I’ll never make it again. I am, however, going to try a few other recipes on your site that looked interesting.

    1. Hi! I am really sorry this did not turn out as expected for you. If there is anything I can help with, please let me know! xTieghan

  70. 4 stars
    I think you need to brine the chicken breasts if you are using boneless.. mine were done after 2 hours in the slow cooker on low and I turned it to warm for another 2 hours… due to the fact I needed warm and wasn’t going to be home the last 2 hours.. – sauce was really good – chicken just a tad dry

    1. Hi Diane! I am sorry the chicken was a bit dry, but I am glad the rest turned out amazing for you! Please let me know if there is anything I can help with! xTieghan

  71. Delicious! Used the coconut milk, and skipped the parmesan at the end to make it dairy free. Absolutely wonderful, I’ll definitely make this again.

  72. 5 stars
    Made the stove top version as directed, and it came out perfectly! Instead of the mashed potatoes, I did a cauliflower mash from a different HBH recipe that I love.

  73. 4 stars
    It was really yummy, but in the Instapot there was a lot of liquid at the end. I added a bit of cornstarch to thicken the sauce. Thank you for the recipe!

  74. 5 stars
    Wow–this was a lot of fun, and was super easy.
    I did this on the stovetop. Note–due to shopping on a stockless Sunday, I had to substitute a yellow onion for the shallots, spinach for the kale, and basil for the sage. I also tossed in some mushrooms as I saw that another commenter did so. As a side, I just did some garlic roasted red potatoes and had some sauteed spinach to be healthy 🙂
    One recipe error/note: In the stove-top directions, you don’t provide instructions for when to use the butter.
    First off, this was really easy, and also doesn’t take too long (on the stove-top).
    Ultimately, the way the chicken cooks (being covered and cooking slowly) allows for it to come out with the perfect texture and even cooking (make sure to buy high quality chicken)! This allows for the mustard sauce to deliver the right flavors in a smooth and satisfying way.
    I am torn on how this racks up against your French onion chicken recipe; I want to do a cook-off and see which one wins over (those this one seems a tad healthier).

    1. Hi Bret! I am glad this turned out so well for you! I hope you love the french onion chicken recipe as well! Let me know if there is anything I can help with! xTieghan

  75. 5 stars
    This is one my favorite meals. So simple, but SOOOO good. My husband and all three of my kids love it. I love that a lot of your recipes give the option of using coconut milk instead of milk or cream because my youngest is allergic to dairy. I double the sauce because it is that delicious 🙂

  76. 5 stars
    Hi there! I’ve made this a few times and my husband loves it, always asks for it. But one thing I’ve noticed is that my sauce always separates. I usually cook it in the crock pot on high as directed and use HWC. It separates and gets that chunky look. Am I doing something wrong?

    1. Hey Nicole,
      I am wondering if it is on high heat for too long? I would try cooking on low next time for 4-6 hours. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  77. 5 stars
    I made this last week. I was a little nervous as I thought chicken breasts might get dry. They were very moist and sauce is to die for! I cooked it in slow cooker on high as directed. I served it over wild rice and it was delicious. Love this. Great company dish as you can do it all ahead of time.

  78. 5 stars
    Was very surprised by the flavor. The wine adds a different taste to rhe mustard. Eveeyone loved it and I couldn’t get enough of it. It doesn’t not taste like mustard, but just a more flavorful than condiment type of flavor. Very easy dish to make and it still tasted like it was a 4 hour dish. Great recipe! I’m glad I tried this.

  79. This was amazingly good! Super easy and quick to prep. I used spinach instead of kale but followed recipe otherwise. Got two meals and a kid lunch out of it. The sauce is excellent. Served once with roasted baby potatoes and green beans. Served once over rice with roasted asparagus. Delicious!! Thanks for the great recipe!

  80. 5 stars
    Made this today, the smells wafting around the house were incredible ! Such a beautiful tasting comfort food. It’s everything you want an Autumn meal to be 👍🏼

    1. Hey Rebecca,
      Yes totally fine to use! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  81. I made this last night with chicken thighs and on top of mashed cauliflower. It was delicious!! I pulled the chicken out at the end and put it under the broiler for 3 or 4 minutes. So good!!

    1. Hey Shannon,
      Yes that would be okay to do. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  82. Do you think the potatoes could cook alongside the chicken in the instant pot? Eliminating a second cooking method? Thank you!

    1. Hey Meghan,
      Unfortunately I don’t think there would be enough room in the slow cooker to do both the chicken and mashed potatoes. Let me know if you have other questions. Hope you love the recipe. Thank you! xTieghan

  83. 5 stars
    I made this for my boyfriend and I, and he went crazy for it! I wanted to try and use half and half instead of the heavy cream for a lighter version, and although the flavor was still there and tasted amazing, the gravy was more soupy. That is definitely a lesson learned! Can’t wait to make this again along with your cauliflower mash with cream cheese and garlic!

    1. Hey Evan,
      That would be totally fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  84. This looks fabulous. I pulled out the slow cooker last week for the first time. I’m looking forward to more fall-themed meals like this.

  85. 4 stars
    I made this stove top. Super easy and very tasty. The sauce was lighter than expected (cream/cheese) which was a nice surprise. I halved the recipe- next may add a little more mustard to kick up mustard flavor. So yummy!!

  86. 5 stars
    This was excellent! Wonderful flavor and perfectly cooked chicken. It nearly fell apart and was so juicy! I used boneless and skinless breasts. To save time I sautéed the thyme and sage in the olive oil and then seared the Salted/peppered chicken vs rubbing the herbs on the chicken. Didn’t loose any flavor. The kale is a great veggie to add because it takes on the flavor of the delicious sauce. Very excited to try more dishes like this!

  87. I made this last night, stove top version. It was absolutely delicious. I served egg noodles as the accompaniment so my picky eaters would eat it. Everyone loved it. The flavors were incredible. I look forward to making again in the slow cooker. This recipe will certainly be added to the rotation.

  88. 5 stars
    Soooo good!! I prefer chicken thighs and used a whole can of unsweetened coconut milk. Served it over mashed potatoes with a crusty bread. I was drinking the broth afterwards!! If you use thighs, I’d recommend slow cooker on low for 4-5 hours. Thank you for a perfect Sunday Fall dinner ❤️

  89. I made this recipe 3 days ago, for friends who were in the middle of moving. They loved it!!! In fact, the husband said they might have to cancel the move, to stay close, so I could cook for them again! LOL

    I adapted the recipe, to make it dairy free, and low carb, by using plant based butter, and “Silk Whipping Cream”. Served it over mashed cauliflower. Looking forward to eating our leftovers this evening. Thanks for YET ANOTHER great recipe, @halfbakedharvest !!

    1. Hey Ashley,
      Yes, you could omit the cheese. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  90. Looks awesome. Making tonight. If time is no issue, do you think this is better in the slow cooker or the instant pot? And is there any reason we shouldn’t use bone-in chicken breasts?

  91. Hi Tieghan, going to make this for my family tomorrow night. Super excited! Is there another herb I can substitute for the sage? Basil, oregano, bay leaves? Thanks!!

    1. Hey Malindi,
      I think oregano or bay leaves would also work well here. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  92. Mine’s cooking in the slow cooker right now! Gonna serve it with mashed cauliflower, since i had a head of one in the fridge….I’ll post a pic of my plated final result on Instagram later!!!! Already smells so yummy!!!!!

  93. 5 stars
    Easy and delicious! Had it over noodles however want to try with potatoes next time. Over noodles was great however!
    Had to do the coconut milk substitution as suggested because had no heavy cream. I was skeptical of the flavor combination but it wasn’t noticeable really and was very yummy! My toddlers gobbled it up too!

    1. I am so glad this turned out so well for you Laurel!! I hope you love it with potatoes! YUM! Thank you for trying it! xTieghan

  94. 4 stars
    The flavours were amazing! I did this recipe in the Instant Pot and it was really easy to follow. One thing I was wondering was about how watery/runny the sauce was supposed to be, not sure if there is anything I could do to make it thicker? Or is it normal for it to be quite thin? The photos looked a bit creamier and thicker but maybe because there is rice/potatoes shown with it? Thank you!

    1. Hey Rachel,
      Thanks so much for giving the recipe a try! If you wanted to thicken up the sauce next time you could always use the saute mode and add some flour! Please let me know if you have any other questions! xTieghan

  95. 5 stars
    Easy to make and delicious! I added broccoli and green beans instead of kale and it was great. Next time I might add a tad more mustard.

  96. Made this tonight! Very tasty! Though I did not have white wine(thought I did O_o) substituted chicken stock and made it on my cast iron….turned out super rich! Definitely added to the recipe catalog.

  97. 5 stars
    Hi there, I don’t have grainy Dijon mustard. Can I just sub for regular Dijon mustard?

    By the way I’ve been loving your recipes!

    1. Hey Sarah,
      Yes regular dijon mustard is great to use. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  98. Hi Tieghan

    I currently have this dish in the slow cooker for 6 hours – for the dinner tonight. I am finding the sauce is very watery (probably from the chicken perhaps) so should i just add flour to thicken it up? Hoping i haven’t diluted any flavours. Thank you

    1. Hey Rosemary,
      Sure you could add a little flour or cornstarch to help thicken the sauce. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  99. Delicious! Just made it for dinner. I didn’t have kale so I substituted baby spinach which was on hand. Will definitely make again.

  100. Getting ready to make this in Instant Pot for tonight. My question is: I am assuming you leave the chicken in the pot once it cools down while you add the kale on the saute function?

    1. Hey Erin,
      Yes chicken broth is a great sub! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Lauren,
      You can use spinach in place of the kale. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  101. I have made this recipe several times now. Excellent fall or winter crockpot recipe. I usually serve this with mashed cauliflower in place of the potatoes. Everybody goes back for seconds.

    1. Hey Elsa,
      I would increase your cooking time by 15 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hi Leah,
      Yes you can omit the parmesan. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  102. 5 stars
    This was so delicious and incredibly easy to make! I added way more garlic, the juice and zest of a lemon, and a sprinkle of nutmeg to the sauce. Also added some French cut green beans with the kale. It was amazing!! Highly recommend!

  103. 5 stars
    Oh my goodness!! Tieghan, I am such a continuous fan of HBH. You are my go-to!!! Came across this one by fluke — didn’t have grainy mustard but I subbed in more dijon and this funny european mustard we had on hand — and used basil in place of sage (another quarantine substitution) but WOW WAS THIS AMAZING. Thank you!!!

  104. 4 stars
    We just had this, and it’s what our house considers a “make-again”!
    Served it with mashed potato/cauliflower mix, and green beans..
    One thing I noticed though, was my cream curdled a bit when added with the wine. I don’t often have cream curdle, so was a bit put off by this, but by the end of cook time, the sauce looked (And tasted) delicious, and the chicken was super moist and fell apart 🙂

    1. Hi Lise! I am really glad this recipe turned out so well for you! Thank you so much for trying it! xTieghan

  105. This looks delicious! I don’t drink wine, so I’m wondering what I could substitute for it. Would cooking wine work if I reduced the salt? Or would it be better to use juice with a splash of white wine vinegar?

    1. Hi Lydia,
      You can use chicken broth in place of the wine. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  106. 5 stars
    I made this in my slow cooker last night and my youngest daughter (who is a picky eater) said it was one of the best meals she had ever eaten.

  107. Hi! I don’t have grainy mustard or heavy cream on hand, could I use more regular dijon mustard and whole milk as substitutes? Thank you! This looks amazing!

    1. Hi Katie,
      Yes another mustard that you have on hand will work and same with the whole milk! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  108. 5 stars
    I’ve made this 4+ times. It’s incredible. I always double the recipe and serve with mashed potatoes. Teagan you are the best <3

  109. Looks amazing – I’m obsessed with your recipes and make at least one/week! Although I hate altering recipes – my husband won’t do kale. What would you suggest as a substitute?

    1. Hi Maggie! Spinach should work great as a substitute for the kale. I hope you love this recipe! Please let me know if you have any other questions! xTieghan

  110. This recipe was fantastic the last time i made it! I could only get reduced fat coconut milk delivered – is there anything you recommend to thicken it up?

    1. Hi Kayla,
      So glad you enjoyed the recipe! You could use some heavy cream in place of the coconut milk. Please let me know if you have any other questions! xTieghan

  111. This recipe is soooo out of the ordinary and Delicious!! New staple in my keepers bin!! Thanks so much for sharing it!! ❤️

  112. 5 stars
    My family LOVED this recipe. One of their favorite slow cooker meals – EVER! A nice treat during this “stay at home” time – Thank you 🙂

    1. Hi Molly,
      Yes you can use chicken thighs, keep everything the same-no need to adjust the recipe. Hope it is delish!

  113. Is it possible to do it without cream, butter and parmesan? And maybe in the oven? Or do you have a recipe for a chicken with a mustard marinade, cooked in the oven (avoiding cream etc, but OK adding beer or wine)? Thanks!

    1. HI there! You can roast this on the oven, but you do need the cream at least. Can you canned coconut milk? If so, that would work great!! You can leave out the butter and use olive oil and them just omit the parmesan completely. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  114. 5 stars
    I made this after getting an email from you about pantry recipes to make during quarantine. It looked different from recipes I usually make, with some new flavors (mustard) – and we had most ingredients on hand. What a wonderful surprise this recipe was! I made it in the instant pot (we are huge instant pot fans), and substituted dried herbs for the fresh ones, as well as tiny potatoes, boiled – in lieu of mashed. Everything in this recipe just works so well together, and it feels fancy! I cook a lot – and I have a new years resolution of trying one new recipe a week. It’s pretty cut-throat competition to make it into my binder of keeper recipes – but this was my husbands favorite recipe this year. Thank you so much for the wonderful recipe and quarantine entertainment. We hope you and your family are staying safe and healthy!

    1. Hi Jenny! I am so glad you decided to try this and am so glad it turned out so well for you! Thank you! xTieghan

  115. 5 stars
    This recipe is fantastic!!! Thanks SO much!! Even the picky eaters have asked for an encore of this dish a week later!

  116. I love your recipes and appreciate all your hard work. I do have a question. We have a family member who is successfully maintaining sobriety so I need to avoid all alcohol in cooking such as wine and beer. Do you have a suggestion as to how I can handle this but still prepare your recipes with alcohol in the ingredient list. Thanks

    1. Hi Marla! I am so glad you asked and of course you can sub! For the wine, it will be 1 part cranberry juice, 1 part pomegranate and 1 part water! I hope you enjoy this recipe! xTieghan

  117. 5 stars
    Good morning Tieghan,
    I made this last night and couldn’t wait to write a review. If I could, I would rate this a 10!!!!! IT WAS DELICIOUS!!! I used my instant pot and it turned out freakin’ good! I didn’t have grainy mustard so I used 3 TBS. of Dijon, coconut milk and 1/2 of a small onion finely diced as I didn’t have any shallots on hand and everything else as you stated. Oh, I forgot, as I was rereading the recipe after to add the make of wine I used and the substitutions I used, I read it called for 2 lbs. of chicken and I used 2 whole chicken breasts!!! It was still delicious. The creamy sauce is to die for!
    Thank you for all your wonderful recipes, your beautifully designed site and being such an inspiration to cook—I haven’t made one of your recipes that I don’t put DELISH on top before I file it away.
    Thank you again!
    Susan

    1. Aw this is so amazing to read! I am so glad this recipe turned out so well for you and I hope you continue to love others of mine! Thank you Susan! Have a great week! xTieghan

  118. 5 stars
    Amazing, I can’t stop thinking about it. I made this tonight- the stovetop version. I didn’t see where to put the butter in on the instructions so I removed the seared chicken, cooked the shallots and garlic with the butter. Then added the chicken and juices back in. It was incredible! Another successful recipe Tieghan!

  119. 5 stars
    This was amazing! I made it in the instant pot and the chicken was so tender it basically fell apart. So much good flavor. I replaced the kale with spinach as well.

    1. Hey Shannon, Dutch oven directions are listed right below the slow cooker directions. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  120. Ridiculously good and “doable” despite the number of ingredients; it comes together very well. It’s guest-worthy as well as a complete treat for two at the dining room table. I used chicken thighs as I do for all chicken recipes; to me, thighs are much tastier than breasts and don’t suffer from unintentionally being overcooked/dry as happens with breasts. That’s just my 2 cents. The sauce is excellent and the addition of greens perfect; in this case I used chard. I served over mashed potatoes and the presentation was quite lovely. Merci.

  121. 5 stars
    More of an SOS than anything…I’ve made this dish before and it’s so good! I decided to prep the first step tonight so all I have to do is throw in the chicken when I get home from work tomorrow. However, I’m now nervous if that was a bad idea. Will the wine curdle the heavy cream overnight in the fridge? I’m wondering if I’ll need to start from scratch tomorrow. Thanks for your help!

    1. Hey Sarah! I don’t think the wine will curdle. How did it turn out?? Hopping all went well! Thank you!! xTieghan

  122. Recipe looks tasty – but I just have one question. Why must all of these recipe blogs rattle on and on and on, with pointless paragraph after paragraph, that everyone just scrolls over anyway (no one I know actually reads ANY of it), just to get to the actual recipe? Obviously, it’s so that the page can host more advertisements (which makes every device drown in cookies and zaps data usage) — but why waste your time with trying to find something of such insignificant value to write about, when it’s the recipe people are here for? I’ve stopped pinning and sharing these recipes because of this. They’re all on recipe sites anyway (allrecipes.com, etc), minus the annoying ads & chatty page fillers. I challenge bloggers to come up with a better way to share a recipe. This has all really spiraled into nonsensical scrolling to the bottom of the page, where no one is clicking on ads or reading a single word. Ugh.

    1. Hi Kaycee! This seems like more of a rhetorical question, but I will answer it anyway. I have always talked about my life and my day with my followers since I started. Many people do love to read it, if you look through the comments and I love to have that relationship with them. Also, advertisements help me to continue to create these recipes for all of you and do what I truly love to do. There is and has been a “skip to recipe” button on the top of the page, before you have to scroll. Thanks! xTieghan

    1. Hi Laura! I am sure that will be fine! Just reduce the cooking time by 1 hour. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

    1. Hi Laura!! You can use bone in chicken breast. That will be great! No need to adjust anything. Cook as directed. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  123. I just put the lid on my crock pot now! I love that it’s a crock pot meal that only takes a few hours so you can get it together at 3 pm like I currently did! I’m going to serve it with your mashed cauliflower (purple because it’s my daughter’s favorite color right now so maybe she will eat it ??). I can’t wait to enjoy! Love your recipes. My thanksgiving contributions both came from your cook book this year!

    1. That is so amazing! I hope this turns out amazing for you, Andrea! Also, so glad you are enjoying the book!! xTieghan

    1. Hi Brittany, the Dutch oven directions are list right below the slow cooker directions. Please let me know if you have any other questions. I hope you love this recipe! Thank you and Happy New Year! xTieghan

  124. Hello Tieghan,
    I got my first slow cooker ( Crockpot 4,7l) for Christmas and am now on my way through your recipes. ?
    In my instruction manual they say “milk, cream and sour cream break down during extended cooking. When possible add during the last 15-30 minutes of cooking ”
    In your recipe you add the milk from the beginning which I would quite prefer too. Is this something crockpot special that I should add it later or does your long experience teach us better and let simply ignore the recommendation? ???
    Thank you for the wonderful recipes you share with us. I get quite inspired by your blog and cooking book.
    Hugs from Germany ♥️
    Corinna

    1. Hi Corinna! I recommend following the recipe as directed and adding the milk in the beginning. I will be just great! Please let me know if you have any other questions. I hope you love this recipe! Thank you and Happy New Year! xTieghan

  125. I have made this recipe about 6 times since I discovered it – so, so good. I have made it with and without sage (family allergies) and everyone loves it. I have done both stove top and Instant – both great. Easy Peasy and a crowd pleaser

  126. Wanting to make this a day ahead, thinking keep chicken and sauce separate in frig., adding together and reheating next day. Serving 24, and also trying to decide between this or your Coq au Riesling. Thoughts???

    1. HI! You can make this fully in advance, then just re-warm the following day. You don’t need to keep anything separate. Either recipe would be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

  127. 5 stars
    I had been waiting for weeks to try this recipe, finally last night it happened. OH.EM.GEE, this maybe one of my new favorites. I substituted bone in skin on chicken thighs, I think next time I will do boneless skinless. I also added a little cornstarch at the end to thicken the sauce. This was an absolute hit! I cannot wait to make it for guest. Thanks for sharing this one.

  128. HI Tieghan,
    If I used skin on, bone in chicken breasts, how long do you suggest cooking for the slow cooker method or stove top method?Thanks!

    1. Hey Melissa! Slow cooker is for 6-8 hours. For the stove top, 40-45 minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan

  129. Hello! I am considering making this recipe this weekend. I happen to have collard greens hanging around my fridge. Would those be a good substitute for the kale? Thank you in advance for the help!

    1. Hi Heidi! Collards greens will be delicious. Great idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan

  130. 5 stars
    This was my first time making one of your recipes and it was absolutely amazing! I did not tell my husband what was in it beforehand b/c I knew he would not be thrilled about the kale or dijon mustard, but of course he was OBSESSED!

    Question for you though – is this recipe included in any of your cookbooks? I’d love to have a copy in a beautiful book for years to come over just a printed copy 🙂

    Thanks!!!!!
    Annie

    1. Hi Annie! It is not! I am sorry about that, but there are so many easy and delicious chicken recipes in both books!! xTieghan

  131. 5 stars
    This was really, really good! I cooked in the InstantPot (your recipes are getting rid of my fear of IP! ?) and tried the coconut milk. Absolutely delicious with roasted carrots and mashed potatoes. I think I’ll try spinach and mushrooms in with the chicken next time (or baby kale instead of regular kale). Thank you!!!!!

    1. Hey Debbie! No need to pound the chicken. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  132. 5 stars
    Soooo delicious!!! I followed the crockpot recipe. We made cauliflower mash to go with this yummy dish! Thank you so much!

  133. 5 stars
    This was ah-mazing!! Simple but delicious. Seriously if they served this to me in a restaurant (plated better than mine!), I would pay good money to eat this!!!

  134. 4 stars
    I just made this today with boneless, skinless breasts that I had on hand. I seared them first as suggested. Really delicious! So impressed with a slow cooker dish that had such a complex and flavorful sauce! Definitely will make again.

  135. 5 stars
    Made this today and the flavors were absolutely delicious! We did it in the slow cooker for 6 hours with thick, skin-off chicken breasts. The flavors were amazing but the chicken was really dry. I wonder if I seared it for too long? What else could cause this? I want to make it again bc the flavors were so amazing!

    1. Hey Becky! It sounds like the chicken was just a little over cooked. My guess is because you used skinless chicken breast versus skin on. Next time, skip searing the chicken and just add the skinless breast right to the slow cooker. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan

  136. Crock pot meals are my go to working 40+ hours a week, I want to have it mostly ready when I come through the door at 6:30. Question is I am perplexed when I see recipes that are 4-6 hours in crock pot. I need them to cook on the longest time cycle. Is there any reason why this and other recipes can not be cooked in the crock pot on the longer setting?

    1. Hey Tina! You can cook this on LOW for up to 8 hours, just use larger chicken breast or even chicken thighs to ensure the chicken does not get rubbery during the long cook time. That’s the only reason you would not want to cook this too long. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  137. Hello there! This sounds AMAZING! And I really want to make this for a large family dinner. How would I change the slow cooker cooking time if I were to double the recipe? Thanks so much in advance ☺️

    1. HI Shawna!! I would double the chicken, but only do 1 1/2 for the amounts for all other ingredients (for example, use 1 1/2 cups wine, 2/3 cup cream, 3 tablespoons mustard, etc.) . I would cook an additional 2 hours. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??

  138. I am planning on doubling the recipes (~4 lbs chicken)…how long would you recommend cooking in a slow cooker? Would you recommend just doubling the entire recipe as well?

    1. Hey Alicia! I would double the chicken, but only do 1 1/2 for the amounts for all other ingredients (for example, use 1 1/2 cups wine, 2/3 cup cream, 3 tablespoons mustard, etc.) . I would cook an additional 2 hours. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??

  139. 5 stars
    Was absolutely delicious and super easy to make. Made it on a rainy day and it was perfect! I added a few more chicken breasts to have leftovers and didn’t have any issues!

  140. I made this dinner tonight on the stovetop except I subbed spinach in place of kale and it was a HUGE hit! I served over cheesy cauliflower mash and the whole family cleared their plates. Thanks so much for all of your recipes, I am slowly cooking my way through all of them and loving each one more than the next! Xoxo

  141. 5 stars
    This recipe was amazing! My husband isn’t a big fan of kale, but loves this! I may take that off next time and do roasted carrots with this instead!

  142. 5 stars
    This was a big hit! I subbed bone-in/skin-on chicken thighs because they’re so forgiving if you overcook, dried herbs because it was raining (Savory’s Bohemian Forest has mustard, thyme, and sage), and whole wheat couscous because have two boxes in the pantry for some reason. Not only was this delicious, the chicken was literally the only thing I had to buy. So easy and my husband loved it after a long, rainy day of work.

    1. So amazing! I love when almost everything is already on hand! Also, I am really glad this turned out so well for you Ann! xTieghan

    1. Hi Leslie, this serves 6 people. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???

  143. 5 stars
    I understand how this recipe is a popular one! The taste was delicious!! I made this dish in the crock pot and didn’t alter the recipe at all. The flavors all went together so well. I think I may double the sauce next time because it was a great sauce on the chicken over potatoes. Thank you again for all you creations!

  144. Hi Tieghan! This looks fantastic and I’m serving it to my in-laws this weekend. I very much dislike thyme though. Can I sub tarragon? Or is there another herb you recommend? Thanks!

    1. Hi Nicia! I am sure tarragon will be incredibly delicious. great idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???

  145. 5 stars
    I made this yesterday. There were a few things (method wise) I changed up. I chopped the herbs and added them to some buttermilk and gave the breasts an overnight marinade in that. The wine I used in the sauce was a white Cotes du Rhone. I did saute the breasts to get some color and Maillard reaction and then deglazed the pan with a bit of the sauce. I finished the dish in the oven instead of the stovetop. This was very good, very easy and it is definitely going into the rotation. This would also make an excellent dish for company. Next time, I might try some wild mushrooms instead of kale. Absolutely delicious dish!

    1. Ooo wild mushrooms would be so good! I am so glad you loved this and if you make it for guests, I hope they love it too! Thank you Dulcie! xTieghan

  146. 5 stars
    Made this today and it was EXCELLENT! Truly! I am always weary of slow cooker/crock pot meals since they tend not to work out but this one delivers in a big way! Tasted and smelled absolutely decadent. Perfect for this cold fall weather!

    I modified it slightly based on what I had on hand – 4.5 lbs of bone-in drumsticks with the skin on – which meant that I had to increase the amount of liquid. For this amount, I did roughly 1.5x the amount you call for – ie. 1.5 cups of white wine (Spanish white – Albarino), plus 1/3 cup of coconut cream and another 1/3 cup of cashew milk (did not have enough coconut milk on hand!). I doubled the shallots, garlic and thyme – plus used 4 TBS total dijon plus 2 heaped TBS of a grainy mustard (again, this was all that I had on hand). I also missed the step about rubbing the spices into the chicken, so just added some fresh thyme to the pan while sautéing, then added a lot more to the actual crock pot. My butter was unsalted, so I added another sprinkle of pink sea salt (in addition to the earlier salt and pepper). At the end, I only added 1/3 cup of grated pecorino Romano (which is a bit like parmesan but saltier). I didn’t have kale, so stirred in a bit of spinach. Served it over rice.

    Everyone loved it, including my 5 and 2 year old! Thank you SO MUCH. This is definitely going into our regular rotation. It was also so easy to pull together – I had it in the crock pot in about 20 minutes before everyone else woke up and the rush of the school/work day begun:)

    1. Hi! I am so glad this soup turned out amazing for you! Also, so great you could modify to what you have.. I love that! Thank you for trying this, Vittoria! xTieghan

  147. 5 stars
    So so good and cooks quickly in the Instant Pot. I started my mashed potatoes, then prepped and started the chicken in the Instant Pot. By the time I was finished with the potatoes the chicken was done. My kids were literally licking their plates!

  148. 5 stars
    Hi Tieghan! I made this recipe over the weekend for some friends and we all LOVED it. I’m bad about cooking dishes for people that I have never tried…but every recipe of yours I make is a winner so I was confident that it would turn out well! The sauce came out a little thinner than I had expected but the flavor was 100% there. Any suggestions for a bit of a thicker sauce in the future? If not, I’d still make it again!! Thank you for always coming up with and sharing great food. I am forever grateful 🙂

    1. Hi Lindsay!! If your sauce is a little thin after cooking, just switch the slow cooker to high and cook for 20-30 minutes. This will help the sauce thicken for you. Alternately, you can also add additional mustard (1-2 tablespoons) and or cheese (1/3 cup or so) to thicken the sauce as well. Please let me know if you have any other questions. I am so glad you loved this recipe and all the others you have tried too!! Thank you! xTieghan ???

  149. Omg this was SO good!!!!!!!!!! I am a super fan of this one! Made it with mashed potatoes. I didn’t have a crock pot, so I just did it in a typical pot and simmered it for a while. Amazing!

  150. 5 stars
    This sauce is AMAZING! seriously so good and easy. My husband licked his plate clean. Next time I am going to try cooking lentils and adding the to the sauce over mashed potatoes.

  151. 5 stars
    Great recipe! The sauce reminded me of the rich sauce from your baked scallop/croissant recipe!

    I did this in the instant pot (I LOVED that you included directions for so many methods. Thank you!!).. my sauce didn’t thicken up so I added a bit of corn starch at the end. Turned out perfect. I served mine over rice.

  152. 4 stars
    I followed the recipe using the coconut milk but only had boneless and skinless chicken breasts and it tastes delicious but…… my sauce turned out much thinner than yours appears 🙁 any recommendations for next time?

    1. Hey Abby! If your sauce is a little thin after cooking, just switch the slow cooker to high and cook for 20-30 minutes. This will help the sauce thicken for you. Alternately, you can also add additional mustard (1-2 tablespoons) and or cheese (1/3 cup or so) to thicken the sauce as well. Please let me know if you have any other questions. I am so glaf you love this recipe! Thank you! xTieghan ???

    1. Hi Andrea! I would slow cooker at 350, covered for 1 to 1 1 1/2 hours, until the chicken is very tender. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???

  153. Can you substitute spinach or will it get too soggy ?
    Also, I like to rub the herbs with butter under the skin. If I do this should I add less butter to the slow cooker?

    1. Hey Stephanie! Using spinach will be great! Love that idea!
      Yes, if you add butter under the skin, just omit the butter called for in the recipe. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???

  154. Thanks for making the correction I asked for last weeK in French Wine and Mustard Chicken.

    In the final paragraph in the Stove Method of cooking, the first sentence SHOULD READ: Reduce the heat to low, pour in the wine and mustard sauce AND ADD THE BUTTER.

    I made this recipe again last night….yummy!

  155. 5 stars
    I made this yesterday- wow! After a long day it was perfect to come home to this wonderful meal. We will definitely make this recipe again.

    1. Hi Meghan! Sure thing, you can always swap wine for chicken or vegetable broth. Let us know if you have any other questions. Enjoy! X Kelly

  156. 5 stars
    I made this with pork chops instead of chicken (because it’s what I had on hand) and it worked wonderfully! So delicious!

  157. 5 stars
    This was a huge hit with my picky family, and it was so easy to make. Perfect to pull out of the crock pot after a long day. Thank you!

  158. Made this last night and the flavor was great but the chicken turned out dry (I tried the instant pot version). Next time I may use chicken thighs and try the slow cooker version instead!

    1. Sorry to hear that Ina! Let us know if you have any questions for next time.

  159. 5 stars
    This was super easy to put together and everyone in my family loved it: me, husband, five year old, and one year old. I cooked it in the pressure cooker and put it over jasmine rice.

    1. Thanks Jenna! It’s so wonderful when it’s a win for the whole family! Happy to hear it! And over jasmine rice sounds wonderful.

  160. 5 stars
    I did a variation of this-I cook crock pot meals on our gym nights; easy dinners a must! Because the chicken cooked on low for almost 11 hours it literally fell apart. I cooked some veggie pasta and scooped the shredded, moist, tangy, delicious chicken with spinach (I didn’t have kale), and the cream sauce over it…YUM! It was cozy, flavorful, and all I had to worry about were dishes and left-overs for lunch which by the way was even better the next day. Oh! I forgot, I also gave it a squeeze of fresh lemon. I have been following you for 6 years, you taught me how to make pita bread and I have been cooking with you ever since. Thank you for your creativity and carefully planned recipes. xoxoxo

    1. Hi Kali! Yes Chardonnay would work out wonderfully if that is what you have on hand. Sauvignon Blanc works well too. I hope you enjoy this recipe! Let us know. Thanks!

  161. i was going to half this since my husband and i always have so many leftovers! would you just say to do 1lb of chicken and keep the cream sauce amounts the same? (you can never have enough sauce, in my opinion!

    1. Hi Lesley! This is a perfect meal for the two of you. Yes you could just use 1 lb. chicken and if you enjoy the sauce most, definitely keep the amounts the same. Enjoy and let us know how it turns out!

  162. Thank you so much! I made this with your Cauliflower mash recipe. It turned out delicious. I tried it with the slow cooker, but I think next time I’ll try the stove top. My chicken breast was a little dry. I’m learning how to use the slow cooker, but still so much flavor with the sauce.

  163. What benefit does browning the chicken before putting it in the crockpot have vs just putting skinless chicken right into the crockpot? Won’t the skin just get soggy from being the crockpot?

    1. Hi Kylie! Browning the chicken before helps the chicken to retain moisture and become even more tender after cooking. And it also adds great flavor to the overall recipe! Let us know if you have any other questions as you go. Enjoy!

  164. 5 stars
    I made the stove top version of this dish and it came out perfect! Awesome flavor that my whole family loved! The mustard adds flavor but it isn’t necessarily a super in your face mustard flavor so I would give this a try even if you don’t love mustard. Also, I hate kale but it was really good in this recipe! I paired with mashed potatoes.

  165. Just wondering if you thought I could cook a white fish, like cod, this way. I don’t eat chicken but this sounds delicious!

    1. Yes you certainly could try it! The cooking times will vary though so keep an eye on it. Enjoy!

    2. Hey Leslie!! Yes, that will be delicious! I would only cook the fish 30-45 minutes in the slow cooker, so add towards the end of coking. Maybe with the kale? Or just gently warm the sauce on the stove, then add the seared fish. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???

  166. 5 stars
    I’ve made this recipe twice in the last week already! This will definitely be a fall staple meal. I had boneless skinless chicken thighs so that’s what I used and it was incredible! The mustard isn’t overpowering and the sauce is delicious! I served it over wild rice and some over sautéd zucchini for a lower carb option. The instant pot makes it so easy to throw together. My family loved it!

  167. 5 stars
    This was delicious! I used skin on boneless chicken breasts and some thighs and serve with a creamy polenta. The flavors were great and the chicken was so moist and just fell apart. I wish my sauce had reduced down more to a creamy texture, but would definitely make again! Doing your mushroom pasta later this week ?

    1. Thank you Margaret! I am so glad you loved this and hope you love the mushroom pasta! Let me know how it turns out for ya! xTieghan

  168. Hi Tieghan! I made this tonight, using Instant Pot, and it was awesome!!! So flavorful! Definitely will be on repeat! Thank you so much for your incredible dedication to and hard work! Can’t wait to get your new cookbook!

  169. Hi Tieghan – Re the kale, I will likely be using the pre-chopped organic Tuscan kale in a bag from Trader Joe’s. Can you give me a rough idea as to how much your “half a bunch” of kale is in cups or ounces? Can’t wait to try this recipe – we are major mustard lovers here! 🙂

    1. Hi Marcie! It would be roughly 2-3 overflowing cups. Hope that helps! Let us know if you have any other questions.

    2. Hey Marcie! You need about 2 cups chopped kale. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???

  170. Hi,
    This recipe looks like it would be very tasty. I need to exchange the cream for something that has fewer calories. Can you recommend a substitute. Thanks in advance.

    1. Hi Dorothy! You could sub for half and half or a lower fat milk. Hope that helps and you enjoy this recipe!

    2. Hi there! I recommend using canned coconut milk or you can try 2% milk, but your sauce will not be nearly as creamy. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???

  171. I made this for dinner tonight and I have to say I wanted to lick the plate clean ( I know not great manners but hey). It was delishious so tasty.
    I will definitely be adding this receipe to the mix.
    You have so many great receipes on this site

    1. Hi Melissa! I am sorry to hear that! Is there anything that went wrong or any questions you have? Please let me know! xTieghan

  172. So whenever I cook chicken in the crockpot it always comes out dry – not the case here? Just wondering.

    1. Hi Megan! Following this recipe should produce some deliciously moist chicken. Let us know if you have questions along the way. Hope you enjoy it!

  173. Hi there! In the pics, it appears your chicken is bone in, but the recipe cite boneless. Which should be used for optimal results? Thanks!

  174. 5 stars
    Made this tonight in the Instant Pot and it was DELICIOUS! The sauce was really flavorful. Thanks for another great recipe!

  175. 5 stars
    This was SO delicious! After having a mustard seed cheddar last fall I’ve been craving a recipe with mustard, this is it! I also must note I have never been a fan of mustards flavor… until the cheese and now! My boyfriend and I made the chipotle chicken stuffed sweet potato skins last night and they were to die for, tonight we are even more pleased. We paired with your recipe for mashed cauliflower which was a dream. I accidentally used the biggest garlic cloves ever but we both love garlic! Can’t wait for leftovers tomorrow.

  176. 5 stars
    This dish was delicious! Restaurant quality! I followed the recipe exactly including the kale and I served over puréed cauliflower. This was my first recipe I tried from Half Baked Harvest. I have the new cookbook on preorder. Can’t wait to try more things. This will definitely be a go to meal!

  177. This looks delicious! What modifications would you make in the cooking time for stove top/instant pot if substituting chicken thighs vs breasts?

  178. I wonder what the cooking time would be if your chicken breasts were frozen? I’ve never tried frozen in my instant pot.

  179. 5 stars
    This was delish, even my husband loved it and he hated mustard. I followed the stove top directions. The only slight change I made was when I threw the shallots and garlic in I added a tablespoon of butter..just to make it extra French 🙂

  180. 5 stars
    I made this last night using the stove top method. I used chicken thighs instead, and added mushrooms in at the last minute and a dollop of goat cheese for depth right before serving it over pan roasted potatoes. So good, can’t wait to eat the leftovers this evening!

  181. 5 stars
    Oh my gosh! So delicious! I swapped out the kale for spinach and reduced the end cooking time in the crock pot to 15 minutes, and holy wow! My new favorite slow cooker chicken dish! Thanks Tieghan!

  182. I’m making your French Wine and Mustard Chicken right now. There’s an error in the recipe, and I verified that what I wrote down and printed out does not work properly, according to what you direct. Minor error, but I am a perfectionist, like you! Recipe says: IN A SMALL BOWL, COMBINE THE WINE, MILK/CREAM, BOTH MUSTARDS, SHALLOTS, GARLIC AND A PINCH EACH OF SALT AND PEPPER. I did that and set it aside while I dealt with raw chicken. In next stove-top paragraph, you say in it’s last sentence: ADD THE BUTTER, SHALLOTS, AND GARLIC, COOK ANOTHER 3-5 MINUTES, UNTIL FRAGRANT.
    My shallots and garlic are already being happy in the wine, cream and mustard bowl. This isn’t going to work cuz they are soaking wet now. I will try to rinse them, but the error needs to be corrected. It’s too late now for dinner tonight, but the recipe needs to be corrected.

    1. Hey Betty, I am so sorry about the error in my directions for the stove-top variation. Recipe is now fixed. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  183. I made this tonight for dinner. Flavor is yummy but need some advice …. we are empty nesters so I’m cooking for two and I half the recipe. I realize I didn’t adjust the time for two chicken breasts using the instant pot. . Chicken was dry so 8 minutes is obviously too long! Oops
    Any guidance here? Do you cut the time in half as well??

    Love your recipes.

  184. I made this tonight for dinner. Flavor is yummy but need some advice …. we are empty nesters so I’m cooking for two and I half the recipe. I realize when I did this in the instant pot, I didn’t adjust the time for two chicken breasts. Very dry so 8 minutes is obviously too long! Oops
    Any guidance here? Do you cut the time in half as well??

    Love your recipes.

    1. Hey Lynn! For 2 breast I would recommend cooking on high pressure for 5 minutes. I think that will be great! Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan

    1. Hey Tracey! Spinach or even chopped broccoli would be DELICIOUS! If using spinach, ad during the last 15 minutes of cooking. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  185. If I use THIN SLICED chicken breasts, would that decrease the SLOW COOKER time by half? Or how would the timing change, do you recommend? Or just stick to cooking stove top?

    1. Hey Jeny! It depends just how thin the chicken is, but yes, I would decrease the time. Maybe cook 2-3 hours? Just be sure to check for doneness before serving, BUT good news is that the slow cooker tends to give you a moist chicken every time. And the stove top would be an equally great option. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  186. this was the first recipes which I used to try out my new instant pot, and it turned out wonderful! Really very delicious! I´m a huge fan of your work, and looking forward to buying your new cookbook – it sounds just perfect for me!

  187. 5 stars
    OMG, this was delicious! I did it in the crockpot for 5 hours on low and the smell whilst cooking was amazing. Everyone loved it. So good it is the perfect dish for a dinner party mid-week with no fuss.

  188. Made this tonight and was a hit. Served it over mashed cauliflower for the WIN! Made it in the crockpot so it was waiting after doing some wine tasting at our favorite winery, Weins in Temecula, CA. This was so delish! I will definitely be making it again.

  189. This was SOOOOO GOOD! My kale didn’t cook as much as I would have liked in the slow cooker, next time I’ll do an hour. It was a hit with everyone- even the kids!

  190. In the Stove Top version, Step 1. calls for the shallots and garlic to be added to the wine cream sauce, then at the end of Step 2, it says to add the butter, shallots and garlic to the pan with the chicken. I did not read ahead & tried to fish out the hallows and garlic from the sauce. Oh well…still tasty.

    1. Hi there! Yes, dark meat will be delicious! Great idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  191. 5 stars
    Made this tonight and it was soo great! Swapped the shallots for leeks and served with egg noodles. Was delicious and easy. I made it on the stovetop and was done within 30 mins. Winner in my book!

  192. 5 stars
    Made this last night for dinner using the stove top method and it came together so fast. I substituted spinach for the kale. It was a hit! My husband said “this is delicious….you should make this and have people over!” Thank you for another delish meal.

  193. 5 stars
    Tried this for dinner and it was a hit!!! My husband hates Dijon and he didn’t even taste it … so delicious! A definite repeat recipe for fall/winter dinners this season.

    1. HI! No need to sear if your chicken is thin. Just add it right to the slow cooker. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  194. This looks so good. I’ve been really into cooking with mustard and my whole family goes nuts for kale so this would probably go over really well.

    1. Hey Melisa! I still like to sear the skinless chicken, but it’s not needed if you prefer not to. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  195. Hi Tieghan – in this recipe, when you mention “rubbing” with the herbs, do you mean to chop and press the dry herbs onto the chicken or combine them with a bit of olive oil to make a wet rub to apply? And thanks for the fall recipes – we’re actually feeling a bit of crispness in the air beginning in the late afternoon here in the SF Bay Area, and I’m more than ready for autumn!

    1. Hey Marcie! You should just chop the herbs and rub them onto the chicken before cooking. Adds a nice flavor! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  196. Looks amazing and woud make this in a heartbeat. However, still pretty hot here in the southeast. Your recipes and photos are always inspirational!

    1. Hey Kristen! Using dry herbs will be great! I recommend 2 teaspoons dried thyme and 1 teaspoon dried sage. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  197. This looks amazing – making this for sure! All my boyfriends favourite flavours, and in a slow cooker so easy to make for me!