Description
This Slow Cooker French Wine and Mustard Chicken is a creamy, flavorful dish combining tender chicken breasts with a rich sauce made from dry white wine, Dijon mustards, fresh herbs, and Parmesan cheese. Cooked low and slow to perfection, this comforting meal features kale for a nutritious touch and is best served over mashed potatoes or steamed rice.
Ingredients
Scale
Sauce 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, to taste
Chicken Ingredients
- 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
To Serve
- Mashed potatoes or steamed rice
Instructions
- Prepare the sauce: In the slow cooker bowl, combine the dry white wine, heavy cream (or coconut milk), both Dijon mustards, chopped shallots, minced garlic, and a pinch each of kosher salt and black pepper. Stir gently to mix the ingredients well.
- Season and sear the chicken: Rub the chicken breasts with fresh thyme, chopped sage, and a pinch of salt and pepper. Heat the extra virgin olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken breasts and sear for approximately 3 minutes on each side until golden brown. Transfer the seared chicken with any pan juices to the slow cooker, placing them skin side up. Add the salted butter on top.
- Slow cook: Cover the slow cooker and cook on low for 4 to 6 hours, or on high for 2 to 3 hours until the chicken is tender and cooked through.
- Add greens and cheese: During the last 30 minutes of the cooking process, gently stir in the freshly grated Parmesan cheese and chopped kale, allowing them to combine with the sauce and soften.
- Serve: Spoon the creamy mustard sauce over the chicken breasts and serve hot over a bed of mashed potatoes or steamed rice. Garnish with extra fresh herbs and Parmesan if desired.
Notes
- You can substitute the heavy cream with full-fat coconut milk for a dairy-free alternative.
- Searing the chicken before slow cooking seals in the juices and adds rich flavor.
- Adjust kale quantity to your preference or substitute with spinach for a milder green.
- For a thicker sauce, remove the lid during the last 15 minutes of slow cooking to let it reduce slightly.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stove or microwave.
Nutrition
- Serving Size: 1 serving (about 1/6th of recipe)
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1.5g
- Protein: 38g
- Cholesterol: 105mg
