Slow Cooker Creamy Chicken with Mustard Kraut
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
4 boneless, skinless chicken breast halves
2 – 3 tbsp. olive or avocado oil (or other sauté oil)
1 tbsp. cornstarch
1 cup chicken broth
½ cup dry white wine (you can substitute more chicken broth for wine if you prefer)
1 – 1 ½ cups heavy whipping cream
1 tsp. garlic powder
½ tsp. onion powder
1 tsp. dried parsley
1 tsp. dried oregano
¼ cup coarse or stone-ground mustard
¼ tsp. salt, or to taste
¼ tsp. black pepper, or to taste
1 16 oz. jar Frank’s Mustard Kraut, lightly drained
Cooked rice, pasta, or mashed potatoes for serving
Instructions
- Heat the oil in a large skillet over medium to medium-high heat. Season both sides of each chicken breast and place in the skillet. Cook for about 10 minutes, flipping the chicken halfway through, so that it is lightly browned on both sides.
- When the chicken is browned, place into the bottom of a slow cooker. Add about ¼ cup of the chicken broth and the cornstarch to a medium bowl. Whisk until fully combined. Add the remaining broth to the bowl followed by the white wine (if using), 1 cup of heavy cream, garlic powder, onion powder, dried parsley, dried oregano, mustard, salt, and pepper. Whisk until everything is fully combined and smooth. Pour this mixture over the chicken.
- Set the slow cooker: You’ll want to cook this on high for 3 to 4 hours or on low for 4 to 6 hours. About one hour before the chicken is done, stir in the Frank’s Mustard Kraut. At this point, if the mixture has reduced too much, you can add an extra half cup or so of the heavy cream. Continue to cook until everything is warmed through and the thickest part of the chicken has reached an internal temperature of 165 degrees F.
- This is great served over rice, pasta, mashed potatoes, or your favorite vegetable.
- *Cook Time: 3 to 4 hours on high or 4 to 6 hours on low
