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Slow Cooker French Wine and Mustard Chicken

Tieghan Gerard
This dish features chicken slow-cooked in a creamy French-inspired sauce made with Dijon mustard, white wine, garlic, shallots, herbs, and a splash of cream. The result is tender, fall-off-the-bone chicken with a rich, tangy, and slightly sweet sauce. It’s typically served with mashed potatoes, crusty bread, or over rice to soak up the flavorful sauce—an easy, comforting meal with elegant French flair. No one gets Fall Food quite like Tieghan Gerard @ Half Baked Harvest. Thank you for the endless inspiration!
Print Recipe
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Course Main Course
Cuisine French
Servings 6

Ingredients
  

  • 1 Cup Dry White Wine (Pinot Grigio or Sauvignon Blanc)
  • 1/3 Cup Heavy Cream OR Canned Full Fat Coconut Milk
  • 2 T Dijon Mustard
  • 2 T Grainy Dijon Mustard
  • 2 Shallots Chopped
  • 2 Cloves Garlic Minced or Grated
  • Kosher Salt and Black Pepper
  • 2 pounds Chicken Breast Boneless
  • 1 T Olive Oil
  • 2 T Thyme Fresh is Best (use dried carefully)
  • 1 T Sage Fresh, Chopped Same as above
  • 2 T Butter Salted
  • 1/3 Cup Parmesan Cheese Freshly Grated
  • 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.
  • See Half Baked Harvest for Instructions for the Instant Pot and the Stove Top
Keyword Crock Pot, Slow Cooker