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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.
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.
The flavor was great (and the girls I had over for dinner loved it), one thing– the sauce was the consistency of water. I added lots of extra parm and kale, and it was still super duper thin. Next time I guess I’ll add a flour slurry.
Hey Julia,
Thanks for giving the recipe a try, sorry to hear the sauce was thin. Was there anything adjusted in the recipe? Let me know how I can help! xTieghan
This was amazing. I made the Instant Pot version and served it over creamy polenta. It was so easy and delicious. It happened to be just me and my husband, but would serve this at a bigger gathering. This one will be on repeat. Thank you!
Hi Becky,
Happy Friday! I am thrilled to hear that this recipe was enjoyed, thanks to much for giving it a try!! xTieghan
I made this yesterday for company, and it was a huge hit! I used the stovetop method (because I ran out of time to use the slow cooker method which was my original plan, LOL), and I added mushrooms with the shallots. The chicken was tender and delicious, and it had great flavor! My sauce didn’t thicken that much, but I added a little bit of flour slurry and it was perfect. It would’ve been fine a bit thinner anyway, so nothing to worry about. I served with rice pilaf.
Hey Dana,
Happy Sunday! Love to hear that this recipe was enjoyed, thanks a bunch for trying it out! xTieghan
This might be my favorite recipe you’ve ever shared! I’ve made it at least a half dozen times since you first posted. It’s just the coziest, easiest, most delicious meal for the cooler months. Simply the best!
Hey Christie,
Wonderful! Thanks so much for making this recipe, I am so glad to hear that it was enjoyed! xTieghan
I’ve made several meals on this site, and all are amazing so far. But this was a fail. It was a lot of work and way too acidic. Bummer because it looked so good!
Hey Katie,
So sorry to hear this, was there anything you adjusted in the recipe? Please let me know how I can help in anyway! xTieghan
The only thing I adjusted was using a Chardonnay instead of PG or SB because it’s all I had. Also I wondered if maybe the grainy mustard wasn’t the right kind. I got it from my local grocery store. It has very pronounced mustard seeds in it that may have contributed to the acidity.
I wouldn’t think any of those would be an issue. So sorry about this!
Delicious!!
Thanks so much! xTieghan
Fantastic!!
Thanks so much Shelley! xxTieghan
Can I skip the parm if I don’t eat dairy?
Yes, you definitely can! xTieghan
YUM! This recipe is absolutely delicious. I made it on the stove top in my braiser and it was perfect-so flavorful! Perfect for a cozy, rainy night. Thanks, Tieghan! 🙂
Hey Amber! Thanks so much for trying out this recipe, I’m so happy you enjoyed it! Happy Halloween 🙂 xTieghan
One of my faves! I’ve made it twice in two weeks and I am the person who hates to cook anything. It’s super easy which is what I love and delicious! Tastes like comfort food without all the heaviness that leaves you feeling like you need to excuse yourself from the table, unbutton your jeans and go take a nap. Yum! Also, I used white wine that I opened two weeks ago and left in the fridge (so definitely wouldn’t be drinking wine) but it didn’t make a difference in the recipe. We had it over egg noodles with French baguette from the grocery store and was delicious!
Happy Thursday! So glad this recipe was enjoyed and thanks for making it! xTieghan
Can’t wait to try it! Could you use 4 tbsp regular dijon mustard instead of 2 tbsp grainy dijon/2 tbsp regular? Thanks in advance!
Hey there! That should work well! 🙂 xTieghan
I made this last night and it was delicious! Slow cooker method, left the chicken cooked to perfection. Great flavor. Kale is a great choice because it holds up and doesn’t get slimy. I may add mushrooms next time 😉 I love your recipes!
Hi Jillian! Thanks so much for making this recipe, I hope you enjoyed it! Happy Weekend 🙂 xTieghan
This was amazing! My family loved it. New staple at our house for sure. To run around all afternoon and come home to a meal ready to go in the crockpot is always great – but when it tastes this good even better.
Hey there! So glad you enjoyed this recipe, thanks so much for giving it a try! xTieghan
Hi there! Can I use chicken tenderloins for this recipe? If so, do I need to adjust the instant pot time?
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.
Hi there! Thanks so much for giving this recipe a try, I’m so glad you enjoyed it! xTieghan