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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.
One of my favorite recipes!
Hey Maddie,
Happy Friday!!🍍🥥 Thanks a bunch for making this recipe and your comment, so glad to hear it turned out well for you! xT
Loved this recipe. I used the pressure cooker version for 8 minutes after browning on the stove. My wife and I love extra sauce so I doubled the recipe and worked perfectly for the mashed potato side dish. Added the kale at serving to add some texture. Will be adding this to the monthly rotation.
Loved this recipe. I used the pressure cooker version for 8 minutes after browning on the stove. My wife and I love extra sauce so I doubled the recipe and worked perfectly for the mashed potato side dish. Added the kale at serving to add some texture. Will be adding this to the monthly rotation.
Thanks again Brian!!
Hey Brian,
Happy Wednesday!!🌈 🐇 I am so glad to hear that this recipe turned out well for you! Thanks for sharing your feedback and trying it out! xT
Nice flavors and fewer moving parts compared to other HBH recipes. I did the slow cooker version on high after work one night. Sad to discover that 2 hrs was way too long for slightly over 2 lbs *skinless* chicken breasts (maybe skin-on increases cooking time). I’ll try it again 1.5 hours on high or start cook on low and start checking after 3 hrs. Love the addition of kale and parmesan at the end.
Hey Shelley,
Happy Wednesday!! Thanks a bunch for trying this recipe and sharing your feedback, love to hear that it was a winner!🌞 xx
This recipe is a hit! Love how easy it is and the flavor combo is divine! I have made it with the chicken seared and going straight into the slow cooker and both ways are delicious. Also done kale and spinach depending on what we have on hand, both are great! — WINNER!!
Hi Amy,
I appreciate you making this recipe and sharing your feedback, so glad to hear it was delish! Have a great weekend! xT
This looks so yummy! Going to try in my slow cooker. I don’t like kale though. What is your suggested substitute?
Hey Nancy,
You could use spinach in place of kale, that would work well for you! Let me know if you give this recipe a try, I hope you love it! xx
I love quick and simple recipes! I made this in the instant pot with boneless, skinless, chicken thighs. I didn’t have kale, so I subbed spinach. Served this with garlic mashed potatoes and roast broccoli.
Hi Djienne,
Happy Monday!!🌴 I appreciate you making this recipe and sharing your comment, so glad to hear it turned out well for you! xT
You never fail me!! I make a few recipes of yours every week! Made the gruyère mashed potatoes last night and used the leftovers to serve with us! Thanks for making cooking fun for me. 🙂
Hey Savannah,
Awesome!!🌼 I love to hear that this recipe turned out well for you and appreciate you giving it a try! Thanks so much for your kind message and making so many recipes! xT
Thank you for this recipe! We made it New Year’s Day and it was perfect. It was super simple but tasted elegant. I like that the sauce was lighter and not super heavy. We will definitely make this again in the future.
Hey Elizabeth,
Happy Wednesday!!❄️ Thanks so much for giving this recipe a try and sharing your feedback, I am so glad it was a hit! xx
Thank you for this recipe. Im not really a cook but I did this in the instant pot and it was very good. I would like to try it in the slow cooker but I’ve read that cooking wine that way can make the end result boozy-tasting because it won’t cook off in the slow cooker. I’m considering subbing with broth but I don’t want to lose any flavor. Have you noticed a boozier sauce from the slow cooker method?
Hey Amanda,
Happy Friday!! I appreciate you making this recipe and sharing your feedback, so glad to hear this was enjoyed! You could totally use broth, it won’t ruin the flavor at all:) xT
I love this dish so much and we’ve been making it for years. I would love to have the sauce but without the chicken. In that case, how would you recommend making the sauce? Still a slow cooker? Thank you!
Hi Morgan,
Happy Monday! Thanks so much for giving this recipe a try, I am so glad it turned out well for you! Thanks for your comment! You could do it on the slow cooker. xT
Such a great recipe! I go the lazy route and I don’t sear the chicken or use fresh herbs and it is still fantastic. I usually add a bit more cream and have used the unflavored nut pods which works great.
Hey Alaina,
Awesome!! 🍂 I love to hear that this recipe turned out well for you, thanks a bunch for trying it out! xx
Delish. I added both broccoli and kale to veg it up. Kids and adults liked it!
Hey Jennifer,
Awesome! Love to hear that this recipe was a winner, thanks so much for making it! Have a great weekend:)
I used thighs in place of breasts, spinach in place of kale and a combo of milk/ light cream cheese in place of cream…. Is what was in the fridge! Served over garlic mashed potatoes. So good! Will I make it again? Definitely. Once I get through all of your other chicken recipes! So little time and so many good things still to try! A wonderful, quick, adaptable, week night meal.
Hey Holly,
Happy Friday!!🌻 I am so glad to hear that this recipe was enjoyed, thanks so much for trying it and sharing your review:) xT
This came out superb! I used boneless skinless thighs. I added extra garlic and an extra shallot since I used a bit more chicken. I used the whole bunch of kale as well. The sauce is delicious. I put it over rice pilaf.
Hi Courtney,
Amazing!! So glad to hear that this recipe turned out well for you, thanks so much for making it and sharing your review:)
I’m wondering if anyone has compared the stovetop version to the slow cooker and which one is better. The stop top seems like it would be one less pot to wash but if the other version is better I’d love to know!
Hey Karyn,
I love doing the stove top version if I have the time:) Let me know if you give the recipe a try, I hope it’s delish! xTieghan