This slow cooker chicken pairs the sharp flavor of Dijon with the texture of whole grain mustard. Searing adds color, and the cream and sour cream are stirred in near the end to finish the sauce.
Recipe Details
- Serves: 4–6
- Slow cooker setting: LOW
- Main cooking: about 4–5 hours, followed by 20–30 minutes after adding the dairy
Ingredients
- 4 boneless, skinless chicken breasts, fully thawed
- 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 if desired
How to Make Slow Cooker Mustard Chicken
Season and sear the chicken
Season the thawed chicken with salt and pepper. Heat the olive oil in a skillet over medium heat and sear the breasts for about 2–3 minutes per side, just to color the outside. Transfer them to the slow cooker; they are not fully cooked yet.
Prepare the mustard broth
Add the garlic to the skillet and stir for about 1 minute without burning it. Pour in the chicken broth and scrape up the browned bits. Stir in both mustards.
Slow cook on LOW
Pour the mustard broth over the chicken, cover and cook on LOW for about 4–5 hours. Check the thickest part of each breast for at least 165°F (74°C); breast size and slow cooker performance affect timing.
Finish the creamy sauce
Mix the heavy cream and sour cream in a bowl. Stir in a little hot cooking liquid, then gently add the mixture to the slow cooker. Add the thyme, cover and continue cooking for about 20–30 minutes, until the sauce is hot throughout. Avoid a vigorous boil.
Garnish and serve
Stir in the chopped parsley and serve the chicken with its sauce. Add extra parsley if desired.
Tips and Common Mistakes
- Use fully thawed chicken and begin cooking immediately after searing.
- Do not use the WARM setting to cook raw chicken.
- The two mustards are distinct: whole grain adds seeds and Dijon supplies a smooth base.
- Stir the dairy in near the end and avoid strong boiling to help limit separation.
- Check doneness with a thermometer instead of relying only on whether the chicken feels tender.
Storage and Make-Ahead Tips
Refrigerate leftovers in shallow covered containers within 2 hours and use within 3–4 days. Reheat gently on the stove to 165°F (74°C), stirring the sauce. Use a stove or microwave for reheating rather than bringing cold leftovers up to temperature in the slow cooker.
Frequently Asked Questions
Can I put frozen chicken in the slow cooker?
Thaw the chicken in the refrigerator first. This recipe starts with thawed breasts that are seared before slow cooking.
Why are the cream and sour cream added late?
Prolonged heat can cause a dairy sauce to separate. Adding them near the end and keeping the heat gentle helps the sauce stay smoother.
Does the sauce need flour or cornstarch?
Neither is in the original recipe. The sauce is creamy but may remain pourable rather than becoming a thick gravy.