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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
Ridiculously good and “doable” despite the number of ingredients; it comes together very well. It’s guest-worthy as well as a complete treat for two at the dining room table. I used chicken thighs as I do for all chicken recipes; to me, thighs are much tastier than breasts and don’t suffer from unintentionally being overcooked/dry as happens with breasts. That’s just my 2 cents. The sauce is excellent and the addition of greens perfect; in this case I used chard. I served over mashed potatoes and the presentation was quite lovely. Merci.
Thank you so much Holly! xTieghan
More of an SOS than anything…I’ve made this dish before and it’s so good! I decided to prep the first step tonight so all I have to do is throw in the chicken when I get home from work tomorrow. However, I’m now nervous if that was a bad idea. Will the wine curdle the heavy cream overnight in the fridge? I’m wondering if I’ll need to start from scratch tomorrow. Thanks for your help!
Hey Sarah! I don’t think the wine will curdle. How did it turn out?? Hopping all went well! Thank you!! xTieghan
Recipe looks tasty – but I just have one question. Why must all of these recipe blogs rattle on and on and on, with pointless paragraph after paragraph, that everyone just scrolls over anyway (no one I know actually reads ANY of it), just to get to the actual recipe? Obviously, it’s so that the page can host more advertisements (which makes every device drown in cookies and zaps data usage) — but why waste your time with trying to find something of such insignificant value to write about, when it’s the recipe people are here for? I’ve stopped pinning and sharing these recipes because of this. They’re all on recipe sites anyway (allrecipes.com, etc), minus the annoying ads & chatty page fillers. I challenge bloggers to come up with a better way to share a recipe. This has all really spiraled into nonsensical scrolling to the bottom of the page, where no one is clicking on ads or reading a single word. Ugh.
Hi Kaycee! This seems like more of a rhetorical question, but I will answer it anyway. I have always talked about my life and my day with my followers since I started. Many people do love to read it, if you look through the comments and I love to have that relationship with them. Also, advertisements help me to continue to create these recipes for all of you and do what I truly love to do. There is and has been a “skip to recipe” button on the top of the page, before you have to scroll. Thanks! xTieghan
I bought boneless skinless breasts to make this, but now I’m worried the will be dry and tasteless.
Help?
Hi Laura! I am sure that will be fine! Just reduce the cooking time by 1 hour. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Can you use bone-in chicken breasts? If so, so I should the cooking time?
Hi Laura!! You can use bone in chicken breast. That will be great! No need to adjust anything. Cook as directed. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I just put the lid on my crock pot now! I love that it’s a crock pot meal that only takes a few hours so you can get it together at 3 pm like I currently did! I’m going to serve it with your mashed cauliflower (purple because it’s my daughter’s favorite color right now so maybe she will eat it ??). I can’t wait to enjoy! Love your recipes. My thanksgiving contributions both came from your cook book this year!
That is so amazing! I hope this turns out amazing for you, Andrea! Also, so glad you are enjoying the book!! xTieghan
If you were going to do this with a Dutch oven how long would you cook for and at what temp?
Hi Brittany, the Dutch oven directions are list right below the slow cooker directions. Please let me know if you have any other questions. I hope you love this recipe! Thank you and Happy New Year! xTieghan
Delicious!! Didn’t add the kale, but did green beans on the side. Put it over vermicelli!!
Thank you Jodi! I am so glad this turned out so well for you! xTieghan
Hello Tieghan,
I got my first slow cooker ( Crockpot 4,7l) for Christmas and am now on my way through your recipes. ?
In my instruction manual they say “milk, cream and sour cream break down during extended cooking. When possible add during the last 15-30 minutes of cooking ”
In your recipe you add the milk from the beginning which I would quite prefer too. Is this something crockpot special that I should add it later or does your long experience teach us better and let simply ignore the recommendation? ???
Thank you for the wonderful recipes you share with us. I get quite inspired by your blog and cooking book.
Hugs from Germany ♥️
Corinna
Hi Corinna! I recommend following the recipe as directed and adding the milk in the beginning. I will be just great! Please let me know if you have any other questions. I hope you love this recipe! Thank you and Happy New Year! xTieghan
I have made this recipe about 6 times since I discovered it – so, so good. I have made it with and without sage (family allergies) and everyone loves it. I have done both stove top and Instant – both great. Easy Peasy and a crowd pleaser
WOW! I am so glad you have been loving this recipe, Amy! Thank you so much! xTieghan
Wanting to make this a day ahead, thinking keep chicken and sauce separate in frig., adding together and reheating next day. Serving 24, and also trying to decide between this or your Coq au Riesling. Thoughts???
HI! You can make this fully in advance, then just re-warm the following day. You don’t need to keep anything separate. Either recipe would be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Delish! I made the recipe as-is except subbed pork chops for chicken. Worked out really well, if not better!
Thank you so much Abbey! xTieghan
I had been waiting for weeks to try this recipe, finally last night it happened. OH.EM.GEE, this maybe one of my new favorites. I substituted bone in skin on chicken thighs, I think next time I will do boneless skinless. I also added a little cornstarch at the end to thicken the sauce. This was an absolute hit! I cannot wait to make it for guest. Thanks for sharing this one.
Thank you for trying it Evelyn! I am so glad you enjoyed it! xTieghan
HI Tieghan,
If I used skin on, bone in chicken breasts, how long do you suggest cooking for the slow cooker method or stove top method?Thanks!
Hey Melissa! Slow cooker is for 6-8 hours. For the stove top, 40-45 minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Hello! I am considering making this recipe this weekend. I happen to have collard greens hanging around my fridge. Would those be a good substitute for the kale? Thank you in advance for the help!
Hi Heidi! Collards greens will be delicious. Great idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan