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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.
Would bone in chicken breast work well with this recipe? If so how long would you cook in the crockpot and for how long?
Hi Cristy,
Yes, that will work well, I would cook on low for 6-8 hours. Please let me know if you have any other questions, I hope you love the recipe! xx
This has become my go to recipe. It is quick, easy & delicious. I love the addition of the kale & I have only ever made it with mashed potato. Although noodles or mashed cauliflower sound perfect too. There is so much sauce that the potato soaks it all up & is absolutely delicious. Absolutely recommend this – it won’t disappoint!
Hi Sara,
Happy Sunday!! I love to hear that this recipe was a hit, thanks a lot for giving it a try! xxT
I made this for dinner last night and it was so delicious – we all loved it! I made 1.5 pounds of chicken using the slow cooker recipe but did not adjust the other agreement because I like lots of sauce. Slow cooked for about 5 hours and the chicken was perfect. I used half & half instead of heavy cream and yellow onion instead of shallots because that’s all I had. There was plenty of sauce and it was all so delicious! I didn’t have kale or broccoli so I roasted some green beans on the side. I served it with both white basmati rice and mashed potatoes – I personally preferred the rice but it was good with the mashed potatoes too. Next time I will try it with the kale or broccoli in the slow cooker for the last half hour, as directed. I’ll definitely be putting this on my regular rotation – thanks so much for the recipe!
Hey there,
Awesome!! I love to hear that this recipe was a winner, thanks a bunch for giving it a go! Have the best weekend! xxT
So, so yummy! I doubled the sauce and made in the IP. Served over your herby mashed potatoes and it was divine!!
Hey Heather,
Happy Wednesday!! So glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
Easy and delicious. My first HBH after months of following on IG. This was the perfect busy week night meal. Loved coming home to a tasty comforting meal. Served over rice and used coconut milk, subbed spinach for the kale. Husband and kid approved!
Hey Jillian,
Thanks a bunch for giving this recipe a go, I love to hear that it was a winner!! xTieghan
This recipe was absolutely excellent. My entire family loved it.
We made it in the Instant Pot and served over jasmine rice.
Hey Lauren,
Thanks a bunch for giving this recipe a go, I love to hear that it was a winner!! xTieghan
I never comment on recipes but I have tried several HBH and they have become a go-to. In fact, when I’m trying something new, my kids will always be relieved when I say it’s from this site. This recipe is delicious – the flavors are great. I made it in the crock pot on low for 5 hours and there was very little sauce! I’m bummed because it is so tasty. Next time maybe I’ll add a little chicken broth or give it a try in the IP.
Whoops! 4 stars!
Thanks so much Alena!
Hey Alena,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! xxTieghan
Although you received many compliments for this recipe..completely justified, i wanted to add mine. Made a greater portion, anticipating to have some leftovers…nada. We all loved it even picky husband 🙂
Greetings from Belgium keep up the great work Tieghan & team Gerard/HBH
Hey Laurence,
Fantastic! Thanks so much for making this recipe, I love to hear that it was enjoyed! xTieghan
We make it with the rice, but it’s even better over salad as leftovers the rest of the week! Love this (and all) HBH recipes! ❤️
Hi Molly,
Thanks a lot for giving this recipe a try, I am glad to hear that it was enjoyed. Have the best weekend!! xTieghan
I’ve made your short rib recipe that’s similar and it was excellent! Made such a special dinner out of a plain Tuesday ?
For this dish, could I use skinless, boneless chicken thighs? If so, do I need adjust anything?
Hey Leah,
Yes, that will work well for you, no need to adjust the recipe:) Please let me know if you give it a try, I hope you love it! xTieghan
I love this recipe! It has become a go-to meal especially if we have people over for dinner. It’s always loved by all because it’s cozy, comforting, warm and oh so good.
Hi Jessie,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
Just saw I’m out of white wine! Would cooking wine or red wine change the flavors too much?
Hey Ally,
I would just use broth in place of the wine:) Please let me know how the recipe turns out, I hope you love it! xTieghan
This recipe for Slow Cooker French Wine and Mustard Chicken was okay for a Half-Baked Harvest recipe. My adult daughter who lives in another state made it the same day I did. Consensus was ‘something is missing’. My husband thought capers would add a ‘zing’ or ‘pop’ to it. We were out, so we tried a green olive to our individual servings. The olive seemed to bring out the sweet, but I don’t think that is the fix. Overall easy and decent for a quick dinner in the crock pot/slow cooker. Sauce is thin, added cornstarch slurry but still not enough. A good loaf of crunch bread might be a good replacement for the mashed potatoes. I served the chicken with a spinach salad with warm bacon dressing. Again, overall easy and decent for a quick dinner made in a crock pot – busy women can embrace the recipe and cross another dinner off.
Hey there,
Thanks so much for giving this recipe a try, sorry to hear it was not enjoyed! xTieghan
If I wanted to try bone in chicken breasts in the instant pot, do I need to adjust the cook time? Thank you!
Hi Allyson,
I would do 10 minutes on high pressure for bone in:) Please let me know if you give the recipe a try, I hope you love it! xTieghan
This sauce was INCREDIBLE. I ate it by the spoon… and then put it over quinoa as a healthier option to mashed potatoes. I cooked the chicken in the slow cooker on low for just under 4 hours. Tieghan, I know in this recipe you used a mix of skin on and skin off but did you sear both or only skin on? Felt my skinless chicken breast could have come out a little sooner.
Hey Caitlin,
Happy Friday! I am thrilled to hear that this recipe was enjoyed. I would sear both. Thanks so much for making it and happy holidays!❄️ xTieghan