Recipe: Slow Cooker Mustard & Wine Chicken

• 1 cup dry white wine (a nice Sauvignon Blanc is PERFECT for this)
• 1/3 cup heavy cream
• 2 Tbsp Stonewall Kitchen Maine Maple Champagne Mustard
• 2 Tbsp Stonewall Kitchen Traditional Pub Style Mustard
• 2 shallots, chopped
• 2 cloves garlic, minced
• Himalayan Sea Salt, to taste
• Freshly ground black pepper, to taste
• 4 boneless, skinless chicken breasts
• 2 Tbsp Milanese Gremolata Extra Virgin Olive Oil
• 2 Tbsp fresh thyme leaves
• 1 Tbsp Stock Market French Herb Infused Sea Salt
• 2 Tbsp butter
• 1/3 cup freshly grated Parmesan cheese
• 1/2 bunch kale, chopped + ribs and stems removed
• Fresh parsley, chopped

Directions

In the bowl of your slow cooker, combine the dry white wine, heavy cream, both mustards, shallots, garlic, and a little Himalayan Sea Salt and freshly ground black pepper.

Rub the chicken breasts with the Milanese Gremolata Extra Virgin Olive Oil, fresh thyme and Stock Market French Herb Infused Sea Salt. Place the chicken breasts directly in the slow cooker, add the tabs of butter on top.

Cover the slow cooker and cook on low for 4-6 hours (or on high for 2-3 hours). When there is about 30 minutes left of cooking, add the parmesan and kale, toss gently to combine. 

Serve the creamy mustard sauce over top of the chicken. Garnish with freshly chopped parsley and additional parmesan. This chicken is AMAZING with mashed Yukon Gold potatoes!

Enjoy!