CrockPot Creamy Mustard Chicken is the kind of dinner that instantly makes your kitchen smell like a cozy bistro.
The first time I made CrockPot Creamy Mustard Chicken, I remember lifting the lid and being hit with the rich aroma of Dijon mustard mingling with garlic, butter, and thyme.
As the cream and parmesan melted into the sauce, everything transformed into a silky, golden coating that wrapped around the tender chicken thighs.
CrockPot Creamy Mustard Chicken felt like one of those meals that tastes far more complicated than it actually is. Sitting down to eat it, spooning that velvety sauce over the chicken and spinach, I knew this recipe would become a regular in my kitchen.
Why CrockPot Creamy Mustard Chicken is the Ideal Recipe
After making CrockPot Creamy Mustard Chicken a few times, I realized why it’s such a dependable recipe. First, it delivers bold flavor without needing a long ingredient list. The combination of mustard, cream, and parmesan creates depth and balance.
If you enjoy CrockPot Creamy Mustard Chicken, you might also like the Beef and Rotini in Garlic Parmesan Sauce Recipe for another creamy, comforting option. And when I’m craving something lighter but still filling, the Unstuffed Pepper Skillet Recipe is another go-to in my kitchen. For more slow-cooked inspiration, the CrockPot Frozen Chicken Breasts Recipe is a practical solution for busy weeknights.
Key Ingredients in CrockPot Creamy Mustard Chicken Recipe
-2 tablespoons olive oil: This helps create a golden sear on the chicken and adds subtle richness.
-2 tablespoons butter: Combined with olive oil, it gives depth and enhances the flavor of the sauce.
-2 pounds boneless, skinless chicken thighs: These stay tender and juicy, making them perfect for pressure cooking.
-Salt and pepper: Simple seasoning that enhances every other ingredient.
-1 onion, finely diced: Adds sweetness and body to the sauce.
-4 cloves garlic, minced: Brings warmth and aromatic depth.
-½ cup vegetable or chicken stock (or dry white wine): Used to deglaze the pot and build flavor.
-1 teaspoon dried thyme: Provides an earthy, herby note that complements the mustard.
-3 tablespoons Dijon mustard: The heart of the recipe, offering tangy richness without overpowering.
-1 cup heavy whipping cream: Creates the luxurious, creamy texture.
-½ cup parmesan cheese: Adds saltiness and helps thicken the sauce.
-2 cups baby spinach leaves: Lightens the dish and adds color and freshness.
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CrockPot Creamy Mustard Chicken Recipe
- Total Time: 35 min
- Yield: 4 servings
Description
CrockPot Creamy Mustard Chicken Recipe is a rich, comforting dish made with tender chicken thighs, Dijon mustard, garlic, onion, cream, parmesan, and fresh spinach, all simmered in a velvety, flavorful sauce perfect for an easy family dinner.
Ingredients
2 tablespoons olive oil
2 tablespoons butter
2 pounds chicken thighs boneless and skinless, Note 1
salt and pepper
1 onion finely diced
4 cloves garlic minced
½ cup vegetable or chicken stock or dry white wine
1 teaspoon dried thyme
3 tablespoons dijon mustard
1 cup heavy whipping cream
½ cup parmesan cheese
2 cups baby spinach leaves
Instructions
On the Instant Pot, press on SAUTE then add oil and melt the butter. Season the chicken with salt and pepper.
When the butter is melted, add the seasoned chicken and brown it starting smooth side down. When it’s browned, flip and cook for 2 more minutes.
Remove the chicken onto a plate and set aside.
Add onion and saute it for 1-2 minutes, then add the garlic and cook for 30 seconds.
Deglaze the pot with the stock, and scrape off any bits stuck to the bottom of the pot. Switch off the SAUTE setting.
Add the thyme, mustard, and put the chicken back in.
Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 6 minutes at high pressure. The Instant Pot will take around 5 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
Remove the chicken onto a plate and set aside.
Press on SAUTE, and as the sauce starts simmering add cream and parmesan. Whisk until well combined and allow it to reduce a little (to your desired consistency).
Add the spinach leaves, and let them wilt. Add the chicken back in, spoon the sauce over the chicken and serve!
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Side Dish
- Method: Crock Pot
- Cuisine: Homemade
How to CrockPot Creamy Mustard Chicken Step-by-Step
-Press SAUTE on your Instant Pot or multi-cooker. Add the olive oil and butter, letting the butter melt completely. Season the chicken thighs generously with salt and pepper on both sides.
-Place the chicken in the pot, smooth side down first. Let it brown without moving it too much. Once golden, flip and cook for another two minutes. This step locks in flavor and creates a beautiful base for the sauce.
-Remove the chicken and set it aside on a plate. Don’t skip this step, as browning adds incredible depth.
-Add the finely diced onion to the pot and sauté for one to two minutes until slightly softened. Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
-Pour in the stock or white wine to deglaze. Use a wooden spoon to scrape up all the browned bits stuck to the bottom. These bits are packed with flavor. Turn off the SAUTE function once deglazing is done.
-Stir in the dried thyme and Dijon mustard. Return the chicken to the pot, nestling it into the sauce.
-Secure the lid and set the vent to SEALING. Select the PRESSURE COOK or MANUAL setting and cook on high pressure for 6 minutes. Allow about 5 minutes for the pot to come to pressure. When the cooking cycle finishes, perform a quick release.
-Carefully remove the chicken and set it aside again. Press SAUTE once more. As the sauce begins to simmer, add the heavy cream and parmesan cheese. Whisk until smooth and let it reduce to your desired thickness.
-Stir in the baby spinach leaves and let them wilt into the sauce.
-Return the chicken to the pot, spoon the creamy mustard sauce over each piece, and let everything heat together for a minute before serving.
CrockPot Creamy Mustard Chicken Recipe Nutrition Facts
| Nutrient | Approximate Amount per Serving |
|---|---|
| Calories | 520 kcal |
| Protein | 38 g |
| Fat | 40 g |
| Saturated Fat | 18 g |
| Carbohydrates | 6 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 480 mg |
| Calcium | 180 mg |
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can substitute boneless, skinless chicken breasts. Keep in mind that breasts are leaner, so be careful not to overcook them. The texture will be slightly less rich but still delicious.
Is CrockPot Creamy Mustard Chicken very strong in mustard flavor?
Not at all. The cream and parmesan balance the tanginess of the Dijon mustard, creating a smooth and mellow sauce rather than a sharp one.
Can I make this recipe dairy-free?
You can experiment with dairy-free cream alternatives and omit the parmesan. The texture and flavor will change, but it can still work as a lighter variation.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave, adding a splash of stock or cream if the sauce has thickened too much.
Can I freeze CrockPot Creamy Mustard Chicken?
You can freeze it, but cream-based sauces may separate slightly when thawed. Stirring well while reheating usually helps bring it back together.
Conclusion
Every time I make CrockPot Creamy Mustard Chicken, I’m reminded how simple ingredients can create something truly comforting. The tender chicken, silky mustard cream sauce, and fresh spinach come together in a way that feels both cozy and refined.
CrockPot Creamy Mustard Chicken is the kind of recipe you make once and then crave again and again, especially on evenings when you want something satisfying without spending hours in the kitchen.
Looking for inspiration? Visit Elise Chef on Pinterest to explore beautifully curated high-fiber recipes and discover your next healthy habit.