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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
I made this last night using the stove top method. I used chicken thighs instead, and added mushrooms in at the last minute and a dollop of goat cheese for depth right before serving it over pan roasted potatoes. So good, can’t wait to eat the leftovers this evening!
I love to hear that! Thank you for trying this! xTieghan
Oh my gosh! So delicious! I swapped out the kale for spinach and reduced the end cooking time in the crock pot to 15 minutes, and holy wow! My new favorite slow cooker chicken dish! Thanks Tieghan!
That is so great to hear! Thank you Bevin! xTieghan
I’m making your French Wine and Mustard Chicken right now. There’s an error in the recipe, and I verified that what I wrote down and printed out does not work properly, according to what you direct. Minor error, but I am a perfectionist, like you! Recipe says: IN A SMALL BOWL, COMBINE THE WINE, MILK/CREAM, BOTH MUSTARDS, SHALLOTS, GARLIC AND A PINCH EACH OF SALT AND PEPPER. I did that and set it aside while I dealt with raw chicken. In next stove-top paragraph, you say in it’s last sentence: ADD THE BUTTER, SHALLOTS, AND GARLIC, COOK ANOTHER 3-5 MINUTES, UNTIL FRAGRANT.
My shallots and garlic are already being happy in the wine, cream and mustard bowl. This isn’t going to work cuz they are soaking wet now. I will try to rinse them, but the error needs to be corrected. It’s too late now for dinner tonight, but the recipe needs to be corrected.
Hey Betty, I am so sorry about the error in my directions for the stove-top variation. Recipe is now fixed. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I made this tonight for dinner. Flavor is yummy but need some advice …. we are empty nesters so I’m cooking for two and I half the recipe. I realize I didn’t adjust the time for two chicken breasts using the instant pot. . Chicken was dry so 8 minutes is obviously too long! Oops
Any guidance here? Do you cut the time in half as well??
Love your recipes.
I made this tonight for dinner. Flavor is yummy but need some advice …. we are empty nesters so I’m cooking for two and I half the recipe. I realize when I did this in the instant pot, I didn’t adjust the time for two chicken breasts. Very dry so 8 minutes is obviously too long! Oops
Any guidance here? Do you cut the time in half as well??
Love your recipes.
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! xTieghan
As hard as it is to believe we are not fans of Kale! I know right! Would spinach work in place of kale?
Hey Tracey! Spinach or even chopped broccoli would be DELICIOUS! If using spinach, ad during the last 15 minutes of cooking. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
If I use THIN SLICED chicken breasts, would that decrease the SLOW COOKER time by half? Or how would the timing change, do you recommend? Or just stick to cooking stove top?
Hey Jeny! It depends just how thin the chicken is, but yes, I would decrease the time. Maybe cook 2-3 hours? Just be sure to check for doneness before serving, BUT good news is that the slow cooker tends to give you a moist chicken every time. And the stove top would be an equally great option. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
this was the first recipes which I used to try out my new instant pot, and it turned out wonderful! Really very delicious! I´m a huge fan of your work, and looking forward to buying your new cookbook – it sounds just perfect for me!
Yes! I hope you love the new cookbook, Claudia! I cannot wait for you all to see it! xTieghan
OMG, this was delicious! I did it in the crockpot for 5 hours on low and the smell whilst cooking was amazing. Everyone loved it. So good it is the perfect dish for a dinner party mid-week with no fuss.
That is so great! Thank you so much for trying this recipe, Karine! xTieghan
Perfectly cozy meal. I’m not a mustard gal but this suited my taste buds!
That is so great! Thank you Erin! xTieghan
Made this tonight and was a hit. Served it over mashed cauliflower for the WIN! Made it in the crockpot so it was waiting after doing some wine tasting at our favorite winery, Weins in Temecula, CA. This was so delish! I will definitely be making it again.
I am so happy to hear that Terri! Thank you for trying this! xTieghan
This was SOOOOO GOOD! My kale didn’t cook as much as I would have liked in the slow cooker, next time I’ll do an hour. It was a hit with everyone- even the kids!
Love that! Thank you so much Kelly! xTieghan
In the Stove Top version, Step 1. calls for the shallots and garlic to be added to the wine cream sauce, then at the end of Step 2, it says to add the butter, shallots and garlic to the pan with the chicken. I did not read ahead & tried to fish out the hallows and garlic from the sauce. Oh well…still tasty.
Happy to hear that Donna! Thank you! xTieghan
Can this be made with dark meat instead of chicken breasts?
Hi there! Yes, dark meat will be delicious! Great idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Made this tonight and it was soo great! Swapped the shallots for leeks and served with egg noodles. Was delicious and easy. I made it on the stovetop and was done within 30 mins. Winner in my book!
So happy to hear that Heather! Thank you so much for trying this one! xTieghan