There are a lot of recipes for easy slow cooker French mustard chicken, but I made this one even easier by taking shortcuts within this shortcut-filled recipe. And it still tasted great. So there.
I worked with this recipe but kept things extra simple by containing everything to one bowl – no searing in advance here. Since I was using skinless chicken breasts, it wasn’t like there was much to crisp up in a pan so I just skipped that step. I love me some crispy skin…but this was healthier. Layer 2 lb boneless skinless chicken breasts in the crockpot and top with two large sliced shallots. Mix 1/8 c. grainy mustard with a 1/4 c. chicken broth and pour that, along with 1/2 c. white wine over the whole thing. (Note: I use Better Than Boullion and it’s a lifesaver that will keep you from wasting broth since it can be tough to go through a full box of stock in a week. I didn’t even boil the water when I mixed it in this time and it still worked.) Cook on low for 4 hours or high for 2 hours. In a small bowl, mix 1/8 c. Dijon mustard, 1/8 c. heavy cream, and about a tsp of cornstarch in a small bowl. Pour over the chicken and cook on high for additional 30 minutes. Give it a good sprinkle of salt and serve.
This would be great over rice or egg noodles, but we enjoyed it over spaghetti squash and not only was it healthier, it felt way more seasonal. This can easily be doubled (the original recipe was doubled) and should not be dismissed as a summer meal. I know crock pots feel very wintery, but it’s actually perfect for summer meals since it won’t make your whole kitchen unbearably hot like the oven would.
Also, I served this with the scallion pancake challah I posted about on Friday, and the bread tasted sooo good dunked into this sauce.