Slow Cooker Creamy Mustard Chicken
This Slow Cooker Creamy Mustard Chicken is easy, rich in flavor, and ultra-creamy—just throw everything in and let the slow cooker do the work. A true comfort food favorite!
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
Ingredients you need per step are listed below the step in Italic
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
1. Can I use chicken thighs instead of breasts? Yes, boneless skinless chicken thighs work just as well in this recipe and stay juicy and tender after slow cooking.
2. What can I use instead of white wine? You can substitute the wine with extra chicken stock, or try apple cider for a slightly sweeter and more rounded flavor.
3. Storage Tips
- 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
Calories: 368kcal | Carbohydrates: 5g | Protein: 50g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 169mg | Sodium: 711mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 385IU | Vitamin C: 4mg | Iron: 1mg
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