Slow Cooker French Wine and Mustard Chicken Recipe
Slow Cooker French Wine and Mustard Chicken is a flavorful and tender dish made by simmering bone-in chicken thighs in a savory mixture of dry white wine, Dijon mustard, garlic, onions, and herbs. This easy slow cooker recipe results in juicy chicken with a rich sauce perfect for a comforting dinner.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: French
- Diet: Halal
Ingredients
Main Ingredients
- 4 pieces bone-in chicken thighs (skin-on for extra flavor)
- 1 cup dry white wine (Chardonnay works beautifully)
- 2 tablespoons Dijon mustard
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 2 teaspoons dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare the chicken: Pat the chicken thighs dry with paper towels and season both sides with salt and pepper evenly for a balanced flavor.
- Sauté aromatics (optional): In a skillet over medium heat, lightly brown the chicken pieces skin-side down for 3–4 minutes to render fat and add extra flavor, then flip and cook for another 2 minutes. Remove the chicken and set aside. If you prefer to skip this step, you can proceed to the next step directly.
- Combine ingredients in slow cooker: Place the chopped onion, minced garlic, chicken broth, dry white wine, Dijon mustard, and dried thyme into the slow cooker. Stir well to blend the mustard into the liquid.
- Add the chicken to slow cooker: Nestle the browned or raw chicken thighs skin-side up into the sauce mixture in the slow cooker, making sure they are partially submerged but skin remains above liquid for texture.
- Cook slowly: Cover the slow cooker and cook on low heat for 5 to 6 hours or on high heat for 3 to 4 hours until the chicken is tender and cooked through, reaching an internal temperature of 165°F (74°C).
- Finish and garnish: Once cooked, carefully remove the chicken pieces and keep warm. Optionally, you can thicken the sauce with a slurry of flour or cornstarch mixed with water by transferring the sauce to a stovetop pan and simmering until thickened. Pour the sauce over the chicken and garnish with freshly chopped parsley before serving.
Notes
- Using skin-on bone-in thighs adds extra flavor and moisture but you can use boneless if preferred; adjust cooking time accordingly.
- Dry white wine such as Chardonnay or Sauvignon Blanc works best, avoid sweet wines.
- For thicker sauce, make a slurry with 1 tablespoon cornstarch and 2 tablespoons cold water and stir it into the sauce in the last 15 minutes of cooking or thicken separately on the stove.
- This dish pairs well with mashed potatoes, steamed vegetables, or crusty bread to soak up the sauce.
- You may substitute fresh thyme for dried thyme if available, use 1 tablespoon fresh.
