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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!
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Author: Tieghan Gerard
Prep Time 10 minutes minutes
Cook Time 5 hours hours
Total Time 5 hours hours 10 minutes 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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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
US Customary – Metric
Instructions
Slow Cooker
1. In the bowl of your slow cooker, combine thewine, 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 thewine, 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 thewine, 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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