Creamy sauces and tender meat-it's a combination that never fails. And this Slow Cooker Creamy Mustard Chicken is a true winner. It's incredibly simple to prepare, yet the flavor is next-level. With just a few pantry staples and your slow cooker, you create a dish that tastes like you've spent hours in the kitchen.
The creamy mustard sauce is tangy, smooth, and packed with flavor, coating the juicy chicken perfectly. It's the kind of meal you'll want to serve again and again, whether it's a casual weekday dinner or a more special occasion.
Slow Cooker Chicken with Mustard Sauce
I love creamy sauces with meat. Think of pork tenderloin with pepper sauce or steak with port sauce. But that often requires a lot of panning, stirring, and keeping an eye on things. That can be quite a lot of work.
And on busy days, I just don't feel like it. But you make this chicken in the slow cooker. Everything goes in; put the lid on, turn it on, and it's ready.
And that sauce? It's creamy, soft, and yet full of flavor because of the mustard. It's real comfort food but without the stress. Just like my creamy vegetable soup from the slow cooker or slow cooker red cabbage on the blog. A keeper!
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Ingredients
Chicken
- 8 chicken breasts, boneless, skinless
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
Sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons coarse mustard
- 3 cloves garlic, squeezed
- 1 teaspoon dried thyme
- 1 cup chicken stock
- ½ cup dry white wine
- 1 teaspoon honey
- 1 tablespoon lemon juice
- 2 tablespoons Parmesan cheese, grated
- ⅔ cup heavy cream
- 1 tablespoon cornstarch
- 2 tablespoons water
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Prepare the chicken
- Season the chicken breasts with salt and pepper and place them in the bowl of your slow cooker.8 chicken breasts, 1 teaspoon salt, ¼ teaspoon ground black pepper
Make the sauce
- In a small bowl, whisk together the Dijon mustard, coarse mustard, garlic, thyme, chicken stock, white wine, and honey. Pour the mixture over the chicken.2 tablespoons Dijon mustard, 2 tablespoons coarse mustard, 3 cloves garlic, 1 teaspoon dried thyme, 1 cup chicken stock, ½ cup dry white wine, 1 teaspoon honey
- Cover and cook on LOW for 4 hours, or until the chicken is cooked through and tender.
- Carefully remove the chicken from the slow cooker and set aside.
- Stir in the cream, lemon juice, and Parmesan cheese.1 tablespoon lemon juice, 2 tablespoons Parmesan cheese, ⅔ cup heavy cream
- Mix the cornstarch with water to create a slurry and stir it into the sauce.1 tablespoon cornstarch, 2 tablespoons water
- Let cook for 10 minutes on HIGH until the sauce thickens slightly. Return the chicken to the slow cooker and coat with the sauce.
Notes
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze the chicken and sauce together in a freezer-safe container for up to 2 months.
- Reheat: Defrost in the fridge overnight and warm gently on the stove or in the microwave until heated through.
Nutrition
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