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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 flavors in this chicken were so delicious and mashed potatoes to absorb the excess sauce were perfect. We enjoyed it so so much!
Hey Lucy,
Happy Wednesday! I really appreciate you making this recipe and sharing your review, so glad it was a winner! 🤩
Oh no! This chicken changed my life.
Hi Ted,
Wonderful!🤩 I love to hear that this recipe was a winner, thanks so much for making it! xT
Super delicious and very easy to make!
Hey Jazmyne,
I truly appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! xx
This was an easy meal to make, with ingredients likely had on hand. 🙂 Thanks for sharing!
Hi Briana,
Perfect! I appreciate you making this recipe and sharing your feedback, I am so glad it was a hit! xx
Yummy!! Made it in a pan and used an entire bunch of kale cause we love kale! Served it over rice.
Hi Deborah,
Happy Monday!! I truly appreciate you trying this recipe and sharing your feedback, so glad it was enjoyed! xx
I just made this and it’s delicious. I served with cauliflower and potatoe mash and made a gravy out of the sauce in the slow cooker. The gravy was amazing and perfect with the mash.
Hi Lisa,
Happy Sunday! I am so glad to hear that this recipe turned out well for you, thanks a bunch for making it:)
Absolutely AMAZING!!! I should have made the whole bunch of kale with it! I made this in the instant pot and cooked it with the kale layered on top of the chicken. My 10yr old loved it too!! I will be making this again. Thank goodness there are some leftovers. I’m so looking forward to them!! The sauce was amazing over brown rice!! Thank you for giving more than one method to cooking many of your recipes!! I love my instant pot!!!
Hi Kelly,
Happy Friday!! I am thrilled to hear that this recipe was a hit, thanks a bunch for giving it a go!? xT
Best crockpot dinner! So yummy, made just as recipe stated. Served with mashed potatoes. Caught my husband finishing the last bit of sauce while doing dishes 🙂
Hi Carrie,
Happy Friday!! I am thrilled to hear that this recipe was a hit, thanks a bunch for giving it a go!? xT
Would this work with bone in skin on chicken thighs? I have so many in my freezer that I’m trying to use up!
Hey Harper,
Totally, that would work well for you! I hope you love this dish, please let me know if you give it a try! xx
It’s super hot in Texas in the beginning fall months, so full on soups feel out of place. This meal makes me feel warm and cozy, but it’s not too much in the heat. Making this tonight made me so excited for cooler days!
Thanks so much Cassidy!! I hope you love this recipe:) xTieghan
One of my all-time fave HBH recipes! Seeing it on the Fall favorites roundup made me crave it, so I made it for dinner tonight. Love it! Bring on the cozy Fall meals!
Hi Janet,
Happy Sunday!! I love to hear that this recipe was tasty, thanks a lot for making it! xxT
Delicious! I used spinach instead of kale because my husband doesn’t like kale lol I also added some red pepper flakes and some lemon zest. I served with rice pilaf. It was amazing! Thanks for another wonderful recipe, Tieghan!
Hey Marla,
Happy Wednesday! Thanks so much for giving this recipe a try, I am thrilled to hear that it was a winner! xTieghan
Can you cook this on a Dutch iron cast oven?
Hi Nara,
You bet, just follow the stove top instructions! I hope this recipe turns out well for you, let me know if you give it a try! xx
Wow wow wow, this dish is so simple but flavorful and delicious. It is going on a regular rotation!
Hey Rachel,
Amazing!! Thanks a lot for trying this dish and sharing your feedback, I love to hear that it was tasty for you! xT
Letting y’all know this is my FAVE HBH recipe!! I could eat this every week (and often do)! I usually do the slow cooker method, use spinach instead of kale, and throw in cubed potatoes instead of making mashed potatoes on the side. Love it when it cooks down enough that it kinda turns into stew. 11/10!
Hey Elyse,
Happy Monday!! Thanks a lot for giving this recipe a go, I am so glad it was a winner:) Have the best week! xx
Made this today. So delicious. Threw it in before work and added the kale and Parmesan when I got home. What a treat to come home to.
Hi Erika,
I love to hear that this recipe was enjoyed, thanks so much for making it!!☀️ xTieghan
Made this in the slow cooker and served it with mashed potatoes. I didn’t have kale, so I substituted spinach. Simple, delicious and comforting!
Hey there,
Wonderful!! Thank you so much for trying this recipe out, I am so glad to hear that it was a winner! xxT