Slow Cooker Chicken with Creamy Mustard Sauce
Yield: 4 servings
Active Time: 10 minutes
Prep Time: 10 minutes
Cook Time: 8 hours in slow cooker
The subtle Dijon mustard flavor, combined with the white wine sauce, makes for a delightful “budget gourmet” meal for your family. Enjoy!

Ingredients for Single Meal

  • 4 - small boneless chicken breasts
  • - Salt and pepper
  • 1 - small white onion(s)
  • 1/2 - cup(s) white cooking wine
  • 1/2 - cup(s) chicken stock
  • 1/2 - cup(s) Dijon mustard
  • 1/4 - Tbsp heavy cream**
  • Garnish: - chopped parsley**
  • Side: - rice**
  • Side: - veggies**
  • 1 - gallon-size freezer baggie(s)
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Cooking Directions for Single Meal

  1. Place the chicken breasts in the base of the slow cooker and season with salt and pepper.
  2. Finely chop the white onion.
  3. In a small mixing bowl, whisk the chopped onion with the white cooking wine, chicken stock, Dijon mustard. Pour half over the chicken in the slow cooker. If making as freezer meal, freeze the remaining sauce WITHOUT the cream in a smaller baggie and label or tape to this freezer meal. Whisk in the cream to the sauce pack, after it thaws.
  4. Then whisk in the heavy cream and place in the fridge, while the chicken cooks. This will be used to top the cooked chicken.
  5. Set on low and cook for 8 hours. Remove the chicken and place on plate, then add a few spoonfuls of the sauce in the fridge over the top of each piece.
  6. Cook the rice as directed.
  7. Prepare veggies.
  8. Serve Slow Cooker Chicken with Creamy Mustard Sauce and a side of rice and veggies.

Freezeasy Meal Prep Directions

  1. Finely chop 2 small white onions.
  2. In a bowl, whisk the chopped onions with 1 cup white cooking wine, 1 cup chicken stock, 1 cup Dijon mustard. Reserve half and place in separate baggie, to use for sauce after chicken has cooked.

To each gallon-size plastic freezer baggie, add the following ingredients:

  • 4 boneless chicken breasts
  • Salt and pepper
  • Quarter into each freezer bag with chicken
  • Quarter into separate “sauce baggie” to use for garnish
  • Do NOT add the cream to the sauce before freezing

Remove as much air as possible and seal. Add label to baggie and freeze.

Freeze & Thaw Instructions

Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring to the slow cooker and cooking on low for 8 hours. Thaw the sauce baggie, and once thawed, reheat and swirl in the heavy cream, then pour over cooked chicken.

Dairy-Free Modifications

Recipe is dairy-free when omit the heavy cream.

Gluten-Free Modifications

Recipe is gluten-free when served with gluten-free sides.

Printable Label Recipe Title

Slow Cooker Chicken with Creamy Mustard Sauce

Printable Label Instructions

Thaw and slow cook on low for 8 hours. Thaw and reheat the sauce baggie, then add heavy cream and pour over top of cooked chicken.
Serve with rice and veggies.