Print

Slow Cooker French Wine and Mustard Chicken

Golden seared chicken thighs covered in a creamy French wine and mustard sauce, garnished with fresh parsley on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Slow Cooker French Wine and Mustard Chicken is a rich, creamy, and elegant dish inspired by classic French cuisine. Tender chicken thighs simmer in a sauce made with Dijon mustard, white wine, and cream, all effortlessly prepared in a slow cooker.

  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 4 hours 30 minutes
  • Total Time: 4 hours 45 minutes
  • Yield: 6 servings 1x
  • Category: Main Dish
  • Method: Slow Cooker
  • Cuisine: French
  • Diet: Gluten Free

Ingredients

Scale
  • 1 tablespoon olive oil
  • 4 pounds bone-in, skin-on chicken thighs
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup diced shallots (from about 4 medium shallots)
  • 1 cup dry white wine
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup whole-grain Dijon mustard
  • 1/4 cup Dijon mustard
  • 1/4 cup heavy cream
  • 1 tablespoon cornstarch
  • Coarsely chopped fresh parsley, for serving (optional)

Instructions

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Pat chicken dry and season with salt and pepper. Brown half the chicken skin-side down until golden, 6–8 minutes. Transfer to slow cooker. Repeat with remaining chicken.
  3. Remove all but 2 tablespoons of fat from the skillet. Add shallots and cook until softened, about 3 minutes.
  4. Add white wine to deglaze the pan, scraping up any browned bits. Simmer until reduced, about 6 minutes.
  5. Stir in chicken broth and whole-grain mustard. Bring to a simmer and pour over chicken in the slow cooker.
  6. Cover and cook on LOW for 4 to 6 hours until chicken reaches 165°F.
  7. Transfer chicken to a platter and cover with foil to keep warm.
  8. Whisk together Dijon mustard, cream, and cornstarch. Add to slow cooker, set to HIGH, cover, and cook for 30 minutes until sauce thickens.
  9. Taste and season sauce as needed. Serve chicken topped with sauce and garnish with parsley if desired.

Notes

  • Leftovers keep in the fridge for up to 4 days.
  • Freezes well for up to 3 months.
  • Reheat gently on the stove or in the microwave, adding a splash of broth or cream if needed.
  • For best texture, cook on LOW for no more than 4 hours.
  • Substitute wine with more broth and a splash of vinegar if needed.

Nutrition

Find it online: https://recipeshots.com/slow-cooker-french-wine-mustard-chicken/