Description
This Slow Cooker French Wine and Mustard Chicken recipe combines tender chicken breasts with a creamy sauce made from dry white wine, Dijon mustards, fresh herbs, and Parmesan cheese. Enhanced with kale and served best alongside mashed potatoes or steamed rice, this comforting dish allows the flavors to meld beautifully during slow cooking, resulting in a rich and satisfying meal perfect for any occasion.
Ingredients
Scale
For the Sauce and Seasoning
- 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
- 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
For the Main Ingredients
- 2 pounds boneless chicken breasts, skin on or off
- 1/2 bunch kale, chopped
- Mashed potatoes or steamed rice, for serving
Instructions
- Prepare the Sauce: In the bowl of your slow cooker, combine the dry white wine, heavy cream or coconut milk, Dijon mustard, grainy Dijon mustard, chopped shallots, minced garlic, and a pinch each of kosher salt and black pepper. Stir well to blend all ingredients.
- Season and Sear the Chicken: Rub the chicken breasts evenly with fresh thyme leaves, chopped sage, and a pinch of salt and pepper. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear them until golden brown on both sides, approximately 3 minutes per side. Remove the chicken from the skillet and transfer directly into the slow cooker, placing skin side up. Pour any leftover juices from the skillet into the slow cooker. Add the salted butter on top of the chicken.
- Slow Cook the Chicken: Cover the slow cooker with the lid and cook on low heat for 4 to 6 hours, or alternatively on high heat for 2 to 3 hours, until chicken is fully cooked and tender.
- Add Parmesan and Kale: During the final 30 minutes of cooking, add the freshly grated Parmesan cheese and chopped kale to the slow cooker. Gently stir to combine and allow the kale to wilt and the cheese to melt into the sauce.
- Serve: Once cooked, serve the creamy mustard chicken over mashed potatoes or steamed rice. Spoon extra sauce over the chicken and garnish with additional fresh herbs and Parmesan cheese if desired.
Notes
- Use a dry white wine such as Pinot Grigio or Sauvignon Blanc for best flavor; avoid sweet wines.
- Both Dijon mustards provide a balance of smooth and grainy textures to the sauce.
- Chicken breasts can be cooked with skin on or off according to preference.
- Kale adds a nutrient boost and a lovely texture; you may substitute with spinach or Swiss chard if preferred.
- For a dairy-free version, substitute heavy cream with full-fat coconut milk and omit butter or use a vegan alternative.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove or microwave.
- If sauce thickens too much during slow cooking, you can stir in additional wine or chicken broth to loosen.
Nutrition
- Serving Size: 1 serving (approximately 1 chicken breast with sauce and kale)
- Calories: 390
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 130mg
