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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
This was a big hit! I subbed bone-in/skin-on chicken thighs because they’re so forgiving if you overcook, dried herbs because it was raining (Savory’s Bohemian Forest has mustard, thyme, and sage), and whole wheat couscous because have two boxes in the pantry for some reason. Not only was this delicious, the chicken was literally the only thing I had to buy. So easy and my husband loved it after a long, rainy day of work.
So amazing! I love when almost everything is already on hand! Also, I am really glad this turned out so well for you Ann! xTieghan
Good morning.
I did not see approx amount of servings. for the Chicken recipe.
Thanks.
Hi Leslie, this serves 6 people. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
I understand how this recipe is a popular one! The taste was delicious!! I made this dish in the crock pot and didn’t alter the recipe at all. The flavors all went together so well. I think I may double the sauce next time because it was a great sauce on the chicken over potatoes. Thank you again for all you creations!
I am so glad you have been enjoying them, Judy! Thank you so much! xTieghan
Hi Tieghan! This looks fantastic and I’m serving it to my in-laws this weekend. I very much dislike thyme though. Can I sub tarragon? Or is there another herb you recommend? Thanks!
Hi Nicia! I am sure tarragon will be incredibly delicious. great idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
I made this yesterday. There were a few things (method wise) I changed up. I chopped the herbs and added them to some buttermilk and gave the breasts an overnight marinade in that. The wine I used in the sauce was a white Cotes du Rhone. I did saute the breasts to get some color and Maillard reaction and then deglazed the pan with a bit of the sauce. I finished the dish in the oven instead of the stovetop. This was very good, very easy and it is definitely going into the rotation. This would also make an excellent dish for company. Next time, I might try some wild mushrooms instead of kale. Absolutely delicious dish!
Ooo wild mushrooms would be so good! I am so glad you loved this and if you make it for guests, I hope they love it too! Thank you Dulcie! xTieghan
Made this today and it was EXCELLENT! Truly! I am always weary of slow cooker/crock pot meals since they tend not to work out but this one delivers in a big way! Tasted and smelled absolutely decadent. Perfect for this cold fall weather!
I modified it slightly based on what I had on hand – 4.5 lbs of bone-in drumsticks with the skin on – which meant that I had to increase the amount of liquid. For this amount, I did roughly 1.5x the amount you call for – ie. 1.5 cups of white wine (Spanish white – Albarino), plus 1/3 cup of coconut cream and another 1/3 cup of cashew milk (did not have enough coconut milk on hand!). I doubled the shallots, garlic and thyme – plus used 4 TBS total dijon plus 2 heaped TBS of a grainy mustard (again, this was all that I had on hand). I also missed the step about rubbing the spices into the chicken, so just added some fresh thyme to the pan while sautéing, then added a lot more to the actual crock pot. My butter was unsalted, so I added another sprinkle of pink sea salt (in addition to the earlier salt and pepper). At the end, I only added 1/3 cup of grated pecorino Romano (which is a bit like parmesan but saltier). I didn’t have kale, so stirred in a bit of spinach. Served it over rice.
Everyone loved it, including my 5 and 2 year old! Thank you SO MUCH. This is definitely going into our regular rotation. It was also so easy to pull together – I had it in the crock pot in about 20 minutes before everyone else woke up and the rush of the school/work day begun:)
Hi! I am so glad this soup turned out amazing for you! Also, so great you could modify to what you have.. I love that! Thank you for trying this, Vittoria! xTieghan
So so good and cooks quickly in the Instant Pot. I started my mashed potatoes, then prepped and started the chicken in the Instant Pot. By the time I was finished with the potatoes the chicken was done. My kids were literally licking their plates!
That is so amazing to hear! Thank you so much Chris! xTieghan
Hi Tieghan! I made this recipe over the weekend for some friends and we all LOVED it. I’m bad about cooking dishes for people that I have never tried…but every recipe of yours I make is a winner so I was confident that it would turn out well! The sauce came out a little thinner than I had expected but the flavor was 100% there. Any suggestions for a bit of a thicker sauce in the future? If not, I’d still make it again!! Thank you for always coming up with and sharing great food. I am forever grateful 🙂
Hi Lindsay!! If your sauce is a little thin after cooking, just switch the slow cooker to high and cook for 20-30 minutes. This will help the sauce thicken for you. Alternately, you can also add additional mustard (1-2 tablespoons) and or cheese (1/3 cup or so) to thicken the sauce as well. Please let me know if you have any other questions. I am so glad you loved this recipe and all the others you have tried too!! Thank you! xTieghan ???
Omg this was SO good!!!!!!!!!! I am a super fan of this one! Made it with mashed potatoes. I didn’t have a crock pot, so I just did it in a typical pot and simmered it for a while. Amazing!
Thank you for trying this Lexi! I am so glad you loved this! xTieghan
This sauce is AMAZING! seriously so good and easy. My husband licked his plate clean. Next time I am going to try cooking lentils and adding the to the sauce over mashed potatoes.
I am so glad you loved this Laura! Thank you! xTieghan
Great recipe! The sauce reminded me of the rich sauce from your baked scallop/croissant recipe!
I did this in the instant pot (I LOVED that you included directions for so many methods. Thank you!!).. my sauce didn’t thicken up so I added a bit of corn starch at the end. Turned out perfect. I served mine over rice.
Hi Becca! I am so glad this turned out so well for you! Thank you! xTieghan
I followed the recipe using the coconut milk but only had boneless and skinless chicken breasts and it tastes delicious but…… my sauce turned out much thinner than yours appears 🙁 any recommendations for next time?
Hey Abby! If your sauce is a little thin after cooking, just switch the slow cooker to high and cook for 20-30 minutes. This will help the sauce thicken for you. Alternately, you can also add additional mustard (1-2 tablespoons) and or cheese (1/3 cup or so) to thicken the sauce as well. Please let me know if you have any other questions. I am so glaf you love this recipe! Thank you! xTieghan ???
Can you slow cook this in the oven and if so what temp and for how long.
Thank you
Hi Andrea! I would slow cooker at 350, covered for 1 to 1 1 1/2 hours, until the chicken is very tender. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
Can you substitute spinach or will it get too soggy ?
Also, I like to rub the herbs with butter under the skin. If I do this should I add less butter to the slow cooker?
Hey Stephanie! Using spinach will be great! Love that idea!
Yes, if you add butter under the skin, just omit the butter called for in the recipe. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
Thanks for making the correction I asked for last weeK in French Wine and Mustard Chicken.
In the final paragraph in the Stove Method of cooking, the first sentence SHOULD READ: Reduce the heat to low, pour in the wine and mustard sauce AND ADD THE BUTTER.
I made this recipe again last night….yummy!