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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.
Watch the How-To Reel
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.
This post was originally published on September 18, 2019
So delicious and easy! I did the Instapot version with two chicken breasts and the entire sauce. I also used baby kale which worked great, brined my chicken for 15 minutes before searing, and served it with mashed potatoes. My only complaint is that I wish the sauce was a little bit thicker. My husband also enjoyed it. I will definitely be making this again!
Love to hear that! Thank you so much for trying this one, Katie!! xTieghan
I made this recently and everyone really liked it! I added a package of sliced cremini mushrooms. It ended up being a thin liquid rather than sauce in the end but still delicious!
I am really glad this recipe turned out so well for you, Dominique! Thank you for trying this one! xTieghan
Made this yesterday and incredible is an understatement!!! Unfortunately I forgot to take a picture but I made this (added mushrooms to it) along with the roasted garlic mashed potatoes recipe from the new Con Vi recipe (which is next on my list). I didn’t sear the chicken before since I couldn’t find boneless breasts with skin. Tieghan is literally incredible I am yet to find a recipe that I don’t like you best believe when another cookbook comes out I am buying it! Don’t mind me just fan girling over here.
Hi Lia! You are too kind! I am really happy this recipe turned out so amazing for you and I hope you continue to enjoy my recipes! Thank you so much! xTieghan
I made this with bone in breasts in the crock pot. It was amazing and the house smelled divine. Making it again a week later, today but with pork loin instead of chicken. I bet it’s as good!
That is so great to hear! Thank you Dawn-Marie! xTieghan
Oh my! I think this would be great with polenta. The dish pictured looks like it has creamy polenta under the sauce. Is that just the sauce and chicken in the picture?
Hey Leigh Ann,
I served this recipe with mashed potatoes but you could certainly do polenta. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Omg! Made this for dinner tonight. Sooooo good!
Thank you Patricia! xTieghan
Made this in the instant pot last night! We always have trouble finding boneless skin on chicken breasts so we used skinless breasts. I still seared it on both sides prior to adding the wine and cream mixture. It was delicious served over mashed potatoes. This is definitely a new favorite!
Hi Emily! I am so happy this recipe turned out so well for you! Thank you for trying this one!! xTieghan
Made this last night! Big hit!!! Love having some new crock pot recipes!!! Will make this again and again! Thank you, Tieghan!
Thank you so much! I am really glad this recipe turned out so well for you! xTieghan
Love this recipe! Served it over pasta on family night and it was a big hit. I will definitely make this again.
Thank you so much Lisa! I am really glad this recipe turned out so well for you! xTieghan
Delicious!
Thank you Lindsay! xTieghan
Hello Tieghan, My family loved this recipe. I would like to know if your chicken recipes for a crock pot can be converted to a slow cooker. Also what is the difference between a slow cooker and a crock pot?
Thank you.
Yvonne
Hey Yvonne,
A crockpot and slow cooker are the same thing:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
I’m a big gravy/sauce person. How could I increase the amount of gravy without losing flavor?
Thanks Tieghan! I can’t wait to try this.
Hey Ellie,
I would just double the recipe, minus the chicken:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was delicious!!! I love HBH recipes, and this was no different. I liked that it was pretty simple to throw together, and not too many steps. I served with mashed potatoes and green beans. My fiancé basically licked his plate. Will definitely be making again!
I am really happy this recipe turned out so amazing for you, Catherine! Thank you so much for trying it! xTieghan
Made this last night for a family dinner party and it was so delicious. Everyone loved it and it seemed much fancier than it really was. Super easy to make. Will definitely make again.
Thank you so much Holly! I am really glad this turned out so well for you! xTieghan
This recipe was amazing! So much flavor and so many Of my favorite things. Your recipes have really inspired me to cook more lately and I have appreciated it so much! Thank you!
Thank you so much Lindsay! xTieghan