This slow cooker 3-ingredient creamy Dijon chicken is the kind of “dump and go” dinner my sister and I trade back and forth when life is extra busy. You literally stir together the sauce, pour it over the chicken, and let the slow cooker do the rest. The result is tender, shreddable chicken in a rich, tangy, velvety mustard cream sauce that tastes like you fussed over it all afternoon. It’s perfect for weeknights when you want something comforting and homemade without a lot of dishes or prep.
This creamy Dijon chicken is wonderful spooned over fluffy mashed potatoes, buttered egg noodles, or steamed white or brown rice so all that sauce has something to soak into. Add a simple green side like roasted broccoli, green beans, or a tossed salad to balance the richness. Warm dinner rolls or crusty bread are great for mopping up the extra sauce, and if you like, a light fruit salad or sliced apples on the table keeps the meal feeling fresh for kids and adults alike.
Slow Cooker 3-Ingredient Creamy Dijon ChickenServings: 6
Ingredients
2 to 2 1/2 pounds boneless, skinless chicken breasts
1 cup Dijon mustard (or half Dijon, half whole-grain Dijon for visible mustard seeds)
2 cups heavy cream
Directions
Lightly spray the inside of a 5- to 7-quart slow cooker with nonstick cooking spray for easier cleanup.
Place the boneless, skinless chicken breasts in a single layer on the bottom of the slow cooker. It’s okay if they overlap a bit.
In a medium bowl or large measuring cup, whisk together the Dijon mustard and heavy cream until completely smooth and pale yellow. If you’re using part whole-grain Dijon, you’ll see the mustard seeds throughout the sauce.
Pour the creamy Dijon mixture evenly over the chicken, making sure all of the chicken is coated in the sauce. Use a spatula to scrape out every bit of the sauce into the slow cooker.
Cover the slow cooker with the lid and cook on LOW for 4 to 6 hours, or on HIGH for 2 1/2 to 3 1/2 hours, until the chicken is very tender and easily shreds with two forks. Try not to lift the lid during cooking so the sauce stays hot and creamy.
Once the chicken is cooked through, use two forks to shred it directly in the slow cooker. Stir the shredded chicken into the creamy Dijon sauce until everything is well combined and the sauce looks thick, glossy, and velvety.
Taste the sauce and, if desired, add a pinch of salt and black pepper to suit your family’s taste (optional and not required for the base 3-ingredient recipe).
Serve the creamy Dijon chicken hot, spooned over mashed potatoes, noodles, or rice, with extra sauce ladled over the top. Leftovers keep well in the refrigerator for up to 3 days and reheat gently on the stovetop or in the microwave, thinning with a splash of cream or milk if needed.
Variations & Tips
For picky eaters, you can soften the tang of the Dijon by using 3/4 cup Dijon and 1/4 cup whole milk or chicken broth in place of some of the mustard, or by stirring in a spoonful of honey at the end for a honey-mustard flavor. If your family likes a stronger mustard flavor and visible seeds (like in the photo), use 1/2 cup classic Dijon and 1/2 cup whole-grain Dijon for the full 1 cup. For a lighter version, swap half of the heavy cream for half-and-half; the sauce will be slightly thinner but still creamy. If you prefer chunkier chicken instead of shredded, simply cut the chicken into large pieces after cooking and gently fold them back into the sauce. To stretch the meal, stir in a bag of steamed frozen peas or a handful of baby spinach during the last 15 minutes of cooking until just wilted. This recipe also works with boneless, skinless chicken thighs—use the same amount and cook toward the lower end of the time range, as they tend to stay very moist. If the sauce is thinner than you like, remove the lid for the last 20 to 30 minutes on HIGH so it can bubble and reduce slightly, stirring once or twice to keep it silky.
