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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 yesterday- wow! After a long day it was perfect to come home to this wonderful meal. We will definitely make this recipe again.
Happy to hear Jackie! Thank you for sharing! X Kelly
Do you have a recommendation for subbing the wine? I’m trying to keep it pretty low carb. Thanks!
Hi Meghan! Sure thing, you can always swap wine for chicken or vegetable broth. Let us know if you have any other questions. Enjoy! X Kelly
I made this with pork chops instead of chicken (because it’s what I had on hand) and it worked wonderfully! So delicious!
What a delicious swap Ashton! Happy to hear it worked out.
This was a huge hit with my picky family, and it was so easy to make. Perfect to pull out of the crock pot after a long day. Thank you!
That’s fantastic Julie! Thanks for sharing!
Made this last night and the flavor was great but the chicken turned out dry (I tried the instant pot version). Next time I may use chicken thighs and try the slow cooker version instead!
Sorry to hear that Ina! Let us know if you have any questions for next time.
This was super easy to put together and everyone in my family loved it: me, husband, five year old, and one year old. I cooked it in the pressure cooker and put it over jasmine rice.
Thanks Jenna! It’s so wonderful when it’s a win for the whole family! Happy to hear it! And over jasmine rice sounds wonderful.
I did a variation of this-I cook crock pot meals on our gym nights; easy dinners a must! Because the chicken cooked on low for almost 11 hours it literally fell apart. I cooked some veggie pasta and scooped the shredded, moist, tangy, delicious chicken with spinach (I didn’t have kale), and the cream sauce over it…YUM! It was cozy, flavorful, and all I had to worry about were dishes and left-overs for lunch which by the way was even better the next day. Oh! I forgot, I also gave it a squeeze of fresh lemon. I have been following you for 6 years, you taught me how to make pita bread and I have been cooking with you ever since. Thank you for your creativity and carefully planned recipes. xoxoxo
Would Chardonnay work for dry wine ?
Hi Kali! Yes Chardonnay would work out wonderfully if that is what you have on hand. Sauvignon Blanc works well too. I hope you enjoy this recipe! Let us know. Thanks!
i was going to half this since my husband and i always have so many leftovers! would you just say to do 1lb of chicken and keep the cream sauce amounts the same? (you can never have enough sauce, in my opinion!
Hi Lesley! This is a perfect meal for the two of you. Yes you could just use 1 lb. chicken and if you enjoy the sauce most, definitely keep the amounts the same. Enjoy and let us know how it turns out!
Thank you so much! I made this with your Cauliflower mash recipe. It turned out delicious. I tried it with the slow cooker, but I think next time I’ll try the stove top. My chicken breast was a little dry. I’m learning how to use the slow cooker, but still so much flavor with the sauce.
How great that you mixed it with the cauliflower mash! Let us know how it goes next time.
I would suggest using the wine to deglaze the chicken pan. I loved it! So good. Will make it again.
Thank you Heather! xTieghan
What benefit does browning the chicken before putting it in the crockpot have vs just putting skinless chicken right into the crockpot? Won’t the skin just get soggy from being the crockpot?
Hi Kylie! Browning the chicken before helps the chicken to retain moisture and become even more tender after cooking. And it also adds great flavor to the overall recipe! Let us know if you have any other questions as you go. Enjoy!
I made the stove top version of this dish and it came out perfect! Awesome flavor that my whole family loved! The mustard adds flavor but it isn’t necessarily a super in your face mustard flavor so I would give this a try even if you don’t love mustard. Also, I hate kale but it was really good in this recipe! I paired with mashed potatoes.
Ooo yes! So glad you loved this one! xTieghan
This was so easy, and turned out great. I did substitute spinach for Kale…
Ooo amazing! Thank you Susan! xTieghan
Happy to hear it Susan!
Just wondering if you thought I could cook a white fish, like cod, this way. I don’t eat chicken but this sounds delicious!
Yes you certainly could try it! The cooking times will vary though so keep an eye on it. Enjoy!
Hey Leslie!! Yes, that will be delicious! I would only cook the fish 30-45 minutes in the slow cooker, so add towards the end of coking. Maybe with the kale? Or just gently warm the sauce on the stove, then add the seared fish. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???