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.
Half Baked Harvest At Home
20+ new recipes for wholesome comfort food made with everyday ingredients. Pre-order today! HBH At Home will be released on Tuesday, February 23rd!
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.
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
This was my first time making one of your recipes and it was absolutely amazing! I did not tell my husband what was in it beforehand b/c I knew he would not be thrilled about the kale or dijon mustard, but of course he was OBSESSED!
Question for you though – is this recipe included in any of your cookbooks? I’d love to have a copy in a beautiful book for years to come over just a printed copy 🙂
Thanks!!!!!
Annie
Hi Annie! It is not! I am sorry about that, but there are so many easy and delicious chicken recipes in both books!! xTieghan
This was really, really good! I cooked in the InstantPot (your recipes are getting rid of my fear of IP! ?) and tried the coconut milk. Absolutely delicious with roasted carrots and mashed potatoes. I think I’ll try spinach and mushrooms in with the chicken next time (or baby kale instead of regular kale). Thank you!!!!!
Thank you Deb! I am so glad this turned out so well for you! xTieghan
This sounds delicious! Is it necessary to pound the chicken breasts first?
Hey Debbie! No need to pound the chicken. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Soooo delicious!!! I followed the crockpot recipe. We made cauliflower mash to go with this yummy dish! Thank you so much!
Thank you Jill! I am so glad you loved this! xTieghan
Thinking about trying this with pork chops…
Yum! I hope this turns out amazing for you Karen! xTieghan
This was ah-mazing!! Simple but delicious. Seriously if they served this to me in a restaurant (plated better than mine!), I would pay good money to eat this!!!
That is so amazing!! Thank you so much Samantha! xTieghan
I just made this today with boneless, skinless breasts that I had on hand. I seared them first as suggested. Really delicious! So impressed with a slow cooker dish that had such a complex and flavorful sauce! Definitely will make again.
I am so glad you enjoyed this Tara! Thank you so much! xTieghan
Made this today and the flavors were absolutely delicious! We did it in the slow cooker for 6 hours with thick, skin-off chicken breasts. The flavors were amazing but the chicken was really dry. I wonder if I seared it for too long? What else could cause this? I want to make it again bc the flavors were so amazing!
Hey Becky! It sounds like the chicken was just a little over cooked. My guess is because you used skinless chicken breast versus skin on. Next time, skip searing the chicken and just add the skinless breast right to the slow cooker. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan
Crock pot meals are my go to working 40+ hours a week, I want to have it mostly ready when I come through the door at 6:30. Question is I am perplexed when I see recipes that are 4-6 hours in crock pot. I need them to cook on the longest time cycle. Is there any reason why this and other recipes can not be cooked in the crock pot on the longer setting?
Hey Tina! You can cook this on LOW for up to 8 hours, just use larger chicken breast or even chicken thighs to ensure the chicken does not get rubbery during the long cook time. That’s the only reason you would not want to cook this too long. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This is so damn delicious
Thank you Abby! xTieghan
Hello there! This sounds AMAZING! And I really want to make this for a large family dinner. How would I change the slow cooker cooking time if I were to double the recipe? Thanks so much in advance ☺️
HI Shawna!! I would double the chicken, but only do 1 1/2 for the amounts for all other ingredients (for example, use 1 1/2 cups wine, 2/3 cup cream, 3 tablespoons mustard, etc.) . I would cook an additional 2 hours. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
I am planning on doubling the recipes (~4 lbs chicken)…how long would you recommend cooking in a slow cooker? Would you recommend just doubling the entire recipe as well?
Hey Alicia! I would double the chicken, but only do 1 1/2 for the amounts for all other ingredients (for example, use 1 1/2 cups wine, 2/3 cup cream, 3 tablespoons mustard, etc.) . I would cook an additional 2 hours. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
Was absolutely delicious and super easy to make. Made it on a rainy day and it was perfect! I added a few more chicken breasts to have leftovers and didn’t have any issues!
Amazing!! Thank you so much Jessica! xTieghan
I made this dinner tonight on the stovetop except I subbed spinach in place of kale and it was a HUGE hit! I served over cheesy cauliflower mash and the whole family cleared their plates. Thanks so much for all of your recipes, I am slowly cooking my way through all of them and loving each one more than the next! Xoxo
I am so glad you loved this Abbie! Thank you! xTieghan
This recipe was amazing! My husband isn’t a big fan of kale, but loves this! I may take that off next time and do roasted carrots with this instead!
I am so glad you both loved this Meagan! Thank you! xTieghan