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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.

overhead photo of Slow Cooker French Wine and Mustard Chicken with 2 wine glasses in photo

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.

overhead photo of raw chicken breast before cooking with herbs
side angled photo of chicken cooking in skillet

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.

overhead photo of Slow Cooker French Wine and Mustard Chicken in the slow cooker pot

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.

side angled close up photo of Slow Cooker French Wine and Mustard Chicken in bowl with mashed potatoes

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!

overhead Slow Cooker French Wine and Mustard Chicken in bowl with potatoes

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!

side angled photo of Slow Cooker French Wine and Mustard Chicken with chicken cut in half and sitting in mustard sauce

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.

Author: Tieghan Gerard
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
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.

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Watch the How-To Reel

Ingredients

US Customary – Metric

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.
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horizontal photo of Slow Cooker French Wine and Mustard Chicken
This post was originally published on September 18, 2019
4.16 from 1649 votes (1,445 ratings without comment)

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Comments

  1. 5 stars
    I’ve made this recipe twice in the last week already! This will definitely be a fall staple meal. I had boneless skinless chicken thighs so that’s what I used and it was incredible! The mustard isn’t overpowering and the sauce is delicious! I served it over wild rice and some over sautéd zucchini for a lower carb option. The instant pot makes it so easy to throw together. My family loved it!

    Reply

  2. 5 stars
    This was delicious! I used skin on boneless chicken breasts and some thighs and serve with a creamy polenta. The flavors were great and the chicken was so moist and just fell apart. I wish my sauce had reduced down more to a creamy texture, but would definitely make again! Doing your mushroom pasta later this week ?

    Reply

    1. Thank you Margaret! I am so glad you loved this and hope you love the mushroom pasta! Let me know how it turns out for ya! xTieghan

      Reply

  3. Hi Tieghan! I made this tonight, using Instant Pot, and it was awesome!!! So flavorful! Definitely will be on repeat! Thank you so much for your incredible dedication to and hard work! Can’t wait to get your new cookbook!

    Reply

  4. Hi Tieghan – Re the kale, I will likely be using the pre-chopped organic Tuscan kale in a bag from Trader Joe’s. Can you give me a rough idea as to how much your “half a bunch” of kale is in cups or ounces? Can’t wait to try this recipe – we are major mustard lovers here! 🙂

    Reply

    1. Hi Marcie! It would be roughly 2-3 overflowing cups. Hope that helps! Let us know if you have any other questions.

      Reply

    2. Hey Marcie! You need about 2 cups chopped kale. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???

      Reply

  5. Hi,
    This recipe looks like it would be very tasty. I need to exchange the cream for something that has fewer calories. Can you recommend a substitute. Thanks in advance.

    Reply

    1. Hi Dorothy! You could sub for half and half or a lower fat milk. Hope that helps and you enjoy this recipe!

      Reply

    2. Hi there! I recommend using canned coconut milk or you can try 2% milk, but your sauce will not be nearly as creamy. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???

      Reply

  6. I made this for dinner tonight and I have to say I wanted to lick the plate clean ( I know not great manners but hey). It was delishious so tasty.
    I will definitely be adding this receipe to the mix.
    You have so many great receipes on this site

    Reply

    1. Hi Melissa! I am sorry to hear that! Is there anything that went wrong or any questions you have? Please let me know! xTieghan

      Reply

  8. So whenever I cook chicken in the crockpot it always comes out dry – not the case here? Just wondering.

    Reply

    1. Hi Megan! Following this recipe should produce some deliciously moist chicken. Let us know if you have questions along the way. Hope you enjoy it!

      Reply

  9. Hi there! In the pics, it appears your chicken is bone in, but the recipe cite boneless. Which should be used for optimal results? Thanks!

    Reply

  10. 5 stars
    Made this tonight in the Instant Pot and it was DELICIOUS! The sauce was really flavorful. Thanks for another great recipe!

    Reply

  11. 5 stars
    This was SO delicious! After having a mustard seed cheddar last fall I’ve been craving a recipe with mustard, this is it! I also must note I have never been a fan of mustards flavor… until the cheese and now! My boyfriend and I made the chipotle chicken stuffed sweet potato skins last night and they were to die for, tonight we are even more pleased. We paired with your recipe for mashed cauliflower which was a dream. I accidentally used the biggest garlic cloves ever but we both love garlic! Can’t wait for leftovers tomorrow.

    Reply

  12. 5 stars
    This dish was delicious! Restaurant quality! I followed the recipe exactly including the kale and I served over puréed cauliflower. This was my first recipe I tried from Half Baked Harvest. I have the new cookbook on preorder. Can’t wait to try more things. This will definitely be a go to meal!

    Reply

  13. This looks delicious! What modifications would you make in the cooking time for stove top/instant pot if substituting chicken thighs vs breasts?

    Reply

  14. I wonder what the cooking time would be if your chicken breasts were frozen? I’ve never tried frozen in my instant pot.

    Reply

  15. 5 stars
    This was delish, even my husband loved it and he hated mustard. I followed the stove top directions. The only slight change I made was when I threw the shallots and garlic in I added a tablespoon of butter..just to make it extra French 🙂

    Reply