Next Post
Healthy Chipotle Chicken Sweet Potato Skins.
This post may contain affiliate links, please see our privacy policy for details.
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.
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.
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.
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.
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!
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!
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.
Servings: 6
Calories Per Serving: 648 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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.
This looks great! Could chicken thighs be substituted and if yes would the cooking time be adjusted?
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
Not worth it- it tasted sour and the kale was brown and the chicken was basically shredded chicken. Will not make again.
Hey Rebecca,
Sorry you did not enjoy the recipe, please let me know if I can help in anyway. xTieghan
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!
Hey Lee,
Happy Wednesday! I love to hear that this recipe was enjoyed, thanks a bunch for making it! xTieghan
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!
Hey Lee,
Thanks so much for giving this recipe a try, I am so glad it was enjoyed! Have a wonderful weekend:) xTieghan
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.
Hey Gigi,
I really appreciate you giving this recipe a try, I am thrilled that it was enjoyed! xxTieghan
Love this! Can I use a whole chcken? I think so? Any hints?
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
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!
Hey Courtney,
So so glad this recipe was enjoyed, thanks a lot for giving it a try!! xxTieghan
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.
Hey Angelina,
Thanks so much for making this recipe, I am so glad that it was enjoyed! xTieghan
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!
Hey Lindsey,
So great to hear! Love that this recipe was enjoyed and thanks so much for making it! Have a great week? xTieghan
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?
Hey Megan,
You should not have any issues with the recipe as is. Please let me know if you give it a try! xTieghan
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.
Hey Ashley,
Thanks so much for giving this recipe a try, I am so glad it was enjoyed. Have a great Wednesday! xTieghan
Does the calorie count include an estimate for the mash potatoes, or is that on top of the calories?
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
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 🙂
Hey Caroline,
You will want to use 2 shallot cloves. I hope you love the recipe!! xTieghan
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.
Hey there,
So sorry you did not enjoy the recipe, was there anything you may have adjusted? I would love to help! xTieghan
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.
Hey Vicki,
I so appreciate you giving the recipe a try, I am thrilled it was enjoyed! xTieghan