1 cup dry white wine (Pinot Grigio or Sauvignon Blanc)

1/3 cup heavy cream or full-fat coconut milk

2 tablespoons Dijon mustard

2 tablespoons grainy Dijon mustard

2 shallots, chopped

2 cloves garlic, minced or grated

Kosher salt and black pepper, to taste

2 pounds boneless chicken breasts (skin on or off)

1 tablespoon extra virgin olive oil

2 tablespoons fresh thyme leaves

1 tablespoon fresh chopped sage

2 tablespoons salted butter

1/3 cup freshly grated parmesan cheese

1/2 bunch kale, chopped

Mashed potatoes or steamed rice, for serving

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In a slow cooker, combine wine, cream (or coconut milk), Dijon mustard, grainy mustard, shallots, garlic, salt, and pepper. Stir well.
Heat olive oil in a skillet over medium-high heat. Sear chicken breasts 2–3 minutes per side until golden brown. Transfer to slow cooker.
Add thyme and sage, cover, and cook on low for 4–5 hours or high for 2–3 hours until chicken is tender.
About 15 minutes before serving, stir in butter, parmesan, and kale. Let kale wilt.
Taste and adjust seasoning if needed.
Serve chicken and sauce over mashed potatoes or rice.

Substitute chicken thighs for juicier, richer flavor.

Use coconut milk instead of cream for dairy-free variation.

Add mushrooms or carrots for extra vegetables.

Swap parmesan for Gruyère or Pecorino Romano for a different cheesy finish.

Serve with crusty bread instead of potatoes or rice for soaking up sauce.