This post may contain affiliate links, please see our privacy policy for details.
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.
Half Baked Harvest At Home
20+ new recipes for wholesome comfort food made with everyday ingredients. Pre-order today! HBH At Home will be released on Tuesday, February 23rd!
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.
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Ok so, I’ve made this soooo many times BUT….in my Instant pot. Today I tried it in my slow cooker. Big mistake it was bad, not the flavor but the chicken. It could be because my slow cooker is a “fast” cooker and it boils even when it’s on low!
If you’ve tried it in a slow cooker and didn’t like it, give it a try it in the instant-pot.
Instant pot – 5 stars
Slow cooker – (at least my slow cooker) – no go 🙁
Hey Pamela,
Thrilled to hear this dish always turns out nicely for you in the instant pot, thanks for making it and your comment!
Have a nice weekend!
Hi Pamela, How long do you cook it in your InstaPot? Thanks! Cynthia
Excellent recipie.
Loved this dish.
Highly recommend xxxxx
Hey Chris,
Amazing! Love to hear this recipe was enjoyed, thanks a bunch for making it and taking the time to comment!
Something about this did NOT work out for me. Ended up with something that smelled like bile🤢
It is delicious but SO runny. How should I thicken without taking everything out and bringing it to a boil with cornstarch?
Hi Amy,
Thanks so much for trying this recipe! Which cooking method did you use? I would say to simmer the sauce until it thickens! I hope this helps!
Loved this! Really nice flavor profile. I would use a cornstarch slurry next time to thicken the sauce, though. It’s very thin without.
Hi Ashley,
Love to hear this! Thanks for trying this recipe and sharing your feedback! Have a great weekend!
Where can I buy chicken breasts that are boneless, with skin on? I don’t ever see these, but I love the idea of cooking with them. Thank you!
Hey Tricia,
I would ask the butcher at your local grocery store to point you in the right direction. They will probably remove the bone for you if needed. I hope you love this recipe! x
Delicious, simple and elegant. Made with chicken and also Halibut served over mashed potatoes.
Thank you SO much for trying out the recipe! I’m so glad you loved it, thank you for trying it out! xT
How would it turn out if I left out the parmesan cheese?
Hi Jodi,
I think that would be just fine for you to do. Please let me know if I can help in any other way! xx
Delicious recipe! Easy to follow and absolutely packed with flavor. Only negative was that the sauce was a bit thin. Wondering how to thicken it some?
Hi Joanne,
Happy Sunday! So glad to hear you enjoyed this dish. I would say the sauce is a little thin, if you wanted to thicken it I think a cornstarch slurry would work for you! xx
Do NOT do the coconut milk. Coconut with shallot and mustard is not a good flavor, and it wasn’t thick like cream. I really regret not using the cream. I used the full fat coconut milk and it was gross. Alot of work for a dinner I tossed in the trash.
Very yummy! Will be making again. I did substitute horseradish for the grainy dijon mustard and tarragon for the thyme. I like a lot of flavor and this dish had it.
Love to hear this, Leslie! Thanks a lot for making this recipe and your feedback! Have a wonderful week! xxT
This has been my go-to recipe of all recipes for the last few years. We all LOVE it.
Hey Max,
Fantastic! Love to hear this recipe always turns out well for you, thanks for making it! Have the best week:) xxT
This recipe turned out terribly for us. We used coconut milk. The dish turned out oily and bland. Maybe we left it cooking too long. I may try it again using cream, more salt and pepper, and cooking it for a shorter time-period.
Hey there,
Thanks for trying this dish and sharing your feedback, so very sorry to hear it was not enjoyed! xx
We tried this for the first time two weeks ago and have made it 3x since. Everyone in our family is obsessed!
Hey Erin,
Thanks so much for making this recipe! Love to hear it turned out well for you:) Have the best week! xxT