This Slow Cooker Creamy Mustard Chicken is an absolute weeknight hero—packed with flavor, super tender, and oh-so-comforting. It’s all about that luscious, tangy mustard sauce that pairs perfectly with the juicy chicken. And the best part? The slow cooker does most of the work for you!
Why You’ll Love It:
Hands-Off Cooking: Just a few simple steps and the slow cooker does the rest.
Rich and Creamy: The combination of whole grain mustard, Dijon, and a mix of creams makes for a deliciously rich sauce.
Family-Friendly: A crowd-pleaser that even picky eaters will enjoy.
Perfect for Meal Prep: Great for leftovers, and the flavors only get better the next day!
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1 cup chicken broth
- 1/2 cup whole grain mustard
- 1/4 cup Dijon mustard
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped (plus extra for garnish)
Ingredient Tips:
Chicken Breasts: If you prefer dark meat, substitute with boneless, skinless chicken thighs. They’ll be just as delicious and extra juicy!
Mustard: If you’re a fan of heat, add a bit more Dijon or a pinch of cayenne to kick it up a notch.
Creams: Feel free to swap heavy cream with half-and-half for a lighter option.
Instructions:
Season the Chicken: Generously season the chicken breasts with salt and pepper.
Brown the Chicken: In a large skillet over medium heat, heat the olive oil. Brown the chicken breasts on both sides, about 2-3 minutes per side, then transfer to the slow cooker.
Prepare the Sauce Base: In the same skillet, add the minced garlic and sauté until fragrant, about 1 minute. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the pan.
Add Mustards: Stir in the whole grain mustard and Dijon mustard, then pour the mixture over the chicken in the slow cooker.
Slow Cook: Cover and cook on low for 4-5 hours, or until the chicken is tender and cooked through.
Finish with Creams: Whisk together the heavy cream and sour cream in a small bowl. Pour this mixture into the slow cooker, stirring gently to combine.
Add Fresh Herbs: Stir in the chopped thyme and let cook for an additional 20-30 minutes until the sauce is creamy and heated through.
Serve: Serve the chicken with a sprinkle of fresh parsley as a garnish. Enjoy!
Serving Suggestions:
Pair with mashed potatoes, rice, or crusty bread to soak up that incredible sauce. A simple side salad or steamed vegetables will round out the meal nicely.
Storage/Meal Prep Tips:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of chicken broth if needed to thin the sauce.
Variations:
Herb Swap: Try using fresh rosemary or tarragon for a different flavor profile.
Lighter Version: Use Greek yogurt in place of sour cream for a tangier, lighter sauce.
Add Veggies: Toss in some baby potatoes or carrots to cook along with the chicken for a complete one-pot meal.
Slow Cooker Creamy Mustard Chicken
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 4 garlic cloves minced
- 1 cup chicken broth
- 1/2 cup whole grain mustard
- 1/4 cup Dijon mustard
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 1 tbsp fresh thyme chopped
- 1 tbsp fresh parsley chopped (plus extra for garnish)
- salt and pepper to taste
Instructions
- Season the chicken breasts with salt and pepper generously.
- In a large skillet over medium heat, heat the olive oil and brown the chicken breasts on both sides, about 2-3 minutes per side. Transfer to the slow cooker.
- In the same skillet, add the minced garlic and sauté briefly until fragrant, about 1 minute. Pour in the chicken broth and bring to a simmer while scraping any browned bits from the pan.
- Stir in the whole grain mustard and Dijon mustard, and then pour the mixture over the chicken in the slow cooker.
- Cover and cook on low for 4-5 hours, or until the chicken is tender and cooked through.
- When the cooking time is almost complete, whisk together the heavy cream and sour cream in a small bowl. Pour this mixture into the slow cooker, stirring gently to combine.
- Add the chopped thyme and let cook for an additional 20-30 minutes until the sauce is creamy and heated through.
- Serve the chicken with a sprinkle of fresh parsley as a garnish.
