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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
Hey Lynn! For 2 breast I would recommend cooking on high pressure for 5 minutes. I think that will be great! Please let me know if you have any other questions. I am so glad you love this recipe! Thank you!
Thanks so much Calvin! xTieghan
Do you think I could double this recipe with the same cooking times?
Hey Heather,
I have not tested this, but it should work well for you, just make sure you have a large enough slow cooker that will allow you to double the recipe. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Hi, I’m wondering if there’s a non-alcoholic substitution I could use for the wine? Could chicken broth work perhaps? Thanks!
Hi Emily,
Yes, chicken broth will work well for you. Please let me know if you have any other questions, I hope you love the recipe! xTieghan
So good and relatively easy in my Instant Pot! I used coconut milk and served this with mashed potatoes. Definitely sharing this with family/friends.
Hey there,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed. Happy Holidays! xTieghan
This was so good and tons of flavor! I made in the slow cooker and did spinach instead of kale and we ate over rice.
Hey Vivian,
Thanks so much for giving the recipe a try, I am so glad you enjoyed it! Happy Holidays! xTieghan
This was so easy to make and so delicious! Will add this to my favourite recipes. Served it with mashed potatoes.
Thank you so much! I am really glad this recipe turned out so well for you!! xTieghan
Wowowowow
Truly feels and tastes like a luxury but it’s so easy!!! Girl you always hit it out of the park but this one was special!! I used chicken thighs instead (husbands request) and it was so delicious!
Thank you so much!! I am really glad this turned out so well for you! xTieghan
It’s finally getting cooler in FL, so this is one of four of your recipes I’m trying this week! I don’t love wilted greens, could I throw in broccoli instead? Thank you!
Hey Margaux,
Sure that would work! I hope you love the recipe. Please let me know if you have any other questions and Happy Holidays! xTieghan
Made this and it was delicious! I paired it with Trader Joe’s frozen cauliflower mash. It looked beautiful plated and is great to serve guests since you can prep in advanced. The sauce was delicious! Will absolutely make again!
That is really amazing to hear, Megan! Thank you for trying this one! xTieghan
Another winner!!! I used boneless, skinless chicken breasts and was short on time, so I didn’t brown them in the pan first. Next time, I will try to do that for a little extra “crust” or sear, but this was divine. The kale is a great addition too and really helps soak up the sauce. Yes, the sauce is a little brothy/liquidy, but we served this with roasted potatoes and sourdough bread to soak up the juices. My husband couldn’t stop raving about it all night! Will make again.
I am so happy this recipe turned out so well for you, Josie! Thank you so much! xTieghan
I had high hopes for this, especially after making the Vegetable Tortellini Soup (that I LOVED) and seeing that majority of the ingredients were the same. I’m not sure what went wrong though. I used the Instant Pot. And my sauce is like broth, not thick at all. I also didn’t have fresh herbs on hand so I used dried. I read a suggestion that you had commented on a previous post about using 2 tsp dried thyme and 1 tsp dried sage, but I feel like this is way too sage-y. Better luck next time, I guess.
Hi Nicole! I am sorry this did not turn out well for you. If there is anything I can help with, please let me know! Otherwise, I hope you love some other recipes of mine! xTieghan
Made this tonight with your slow cooker cheesy garlic herb potatoes and YUM. It was so so good, my whole family loved it (even my picky little brother!) So delicious and definitely something we will be making again in the future!
We made it on the stovetop as the slow cooker was occupied, but next time I definitely want to try it in the slow cooker so the chicken really marinates in that delicious mustard wine sauce!
Hi! I am so happy this recipe turned out so well for you! Thank you so much for trying this one!! xTieghan
The family just moved … to another state, the closing was out of the back of a car during this pandemic, lol, so during unpacking I find myself using to slow cooker alot. This was really great recipe for the fall, Made with mashed potatoes. We loved this!
Thank you for another great recipe.
I am so happy this turned out so well for you, Karen! Thank you so much for trying this one! xTieghan
delicious!
Thank you Sarah! xTieghan
When substituting the heavy cream with full fat coconut milk, do I use the whole can or just 1/3 cup?
Hey Samantha,
You will want to use 1/3 cup. I hope you love the recipe, please let me know if you have any other questions! xTieghan
So good! Loved it with rice.
Thank you Lauren! xTieghan