Description
This Slow Cooker French Wine and Mustard Chicken is a creamy, rich dish infused with Dijon mustard, white wine, garlic, and fresh herbs. Tender chicken breasts are slow-cooked to perfection in a luscious sauce featuring heavy cream, parmesan cheese, and kale. Perfectly paired with mashed potatoes or steamed rice, this classic French-inspired recipe offers a comforting and elegant meal made easy by a slow cooker.
Ingredients
Scale
Sauce and Aromatics
- 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, to taste
- 2 tablespoons salted butter
- 1/3 cup freshly grated Parmesan cheese
- 1/2 bunch kale, chopped
Chicken and Seasoning
- 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
For Serving
- Mashed potatoes or steamed rice
Instructions
- Prepare the sauce mixture: In the slow cooker bowl, combine the dry white wine, heavy cream or canned coconut milk, both Dijon mustards, chopped shallots, minced garlic, and a pinch of kosher salt and pepper. Mix well to combine all the flavors.
- Season and sear the chicken: Rub the chicken breasts with fresh thyme, chopped sage, and a pinch of salt and pepper. Heat olive oil in a large skillet over medium-high heat. When the oil shimmers, sear the chicken for about 3 minutes per side until golden brown. Remove from the skillet and place the chicken, skin side up, directly into the slow cooker along with any juices from the skillet. Add the salted butter on top of the chicken.
- Slow cook the chicken: Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is tender and cooked through.
- Add parmesan and kale: During the last 30 minutes of cooking, stir in the freshly grated Parmesan cheese and chopped kale gently to combine with the sauce and chicken. Cover and continue cooking until the kale wilts and the cheese melts into the sauce.
- Serve: Plate the chicken over a bed of mashed potatoes or steamed rice. Spoon the creamy mustard and wine sauce generously over the chicken. Garnish with additional fresh herbs and Parmesan if desired for an elegant finish.
Notes
- You can substitute heavy cream with full fat canned coconut milk for a dairy-free version.
- If you prefer, use boneless chicken thighs instead of breasts for a richer flavor and extra tenderness.
- Adjust cooking time if using chicken with skin, as skin-on chicken may take slightly longer to cook fully.
- Leftovers can be refrigerated for up to 3 days and taste great reheated.
- For an Instant Pot version, sear chicken using sauté mode then cook under high pressure for 8 minutes, finishing with sauté mode to wilt kale and melt Parmesan.
- To thin the sauce on stovetop, add a splash of wine or chicken broth as needed.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 560mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 44g
- Cholesterol: 110mg
