Slow Cooker Lemon-Mustard Chicken with Leeks, Mushrooms & Kale
A cozy but not heavy slow-cooker chicken dish with leeks, carrots, mushrooms, and kale in a light mustard-herb broth. It uses March-friendly produce for Washington and avoids overlapping with your recent curry, soup, and pork stews.
Back to full listIngredients
- Boneless Skinless Chicken Thighs 1 package, about 1 1/4 lb $7.99
- Organic Leeks 2 leeks, cleaned and sliced $2.99
- Organic Carrot Bag, 16 OZ 3 carrots, sliced $1.69
- 365 Mushroom Baby Bella Slcd 8Oz Cv 1 pack, 8 oz $2.99
- Organic Dino Kale 1/2 bunch or about 3 cups chopped $2.99
- Organic Garlic, 3 CT 3 cloves, minced $2.89
- Organic Lemons 1 lemon $1.19
- Organic Thyme, 0.5 OZ 1 teaspoon leaves, or to taste $2.99
- Dijon mustard 1 tablespoon pantry
- Chicken broth or water 1 1/2 cups pantry
- Olive oil 1 tablespoon pantry
- Salt to taste pantry
- Black pepper to taste pantry
- Chateau Ste Michelle Dry Riesling, 750 ML 1 bottle $9.89
Instructions
- Lightly oil the slow cooker. Add the sliced leeks, sliced carrots, sliced baby bella mushrooms, and minced garlic.
- Lay the chicken thighs on top. Season with salt, pepper, and thyme.
- Whisk together the broth, Dijon mustard, and juice from half the lemon. Pour into the slow cooker.
- Cook on LOW for 4 to 5 hours or HIGH for 2 to 2 1/2 hours, until the chicken is tender and cooked through.
- Stir in the chopped kale during the last 10 minutes of cooking so it wilts but stays bright.
- Taste and adjust with more salt, pepper, and the remaining lemon juice. Serve in shallow bowls with plenty of vegetables and broth.
Cook time: 4 hours 15 minutes slow cooker + 10 minutes finish
Estimated cost: $15-19
Health notes: Lean, vegetable-forward, and broth-based; high in protein with moderate calories.
Drink pairing: Unoaked Chardonnay or Pinot Blanc
Wine picks:
- Chateau Ste Michelle Dry Riesling, 750 ML $9.89 1 bottle
- PIERRE SPARR Pinot Blanc, 750 ML $16.99 1 bottle
Why it works: For Slow Cooker Lemon-Mustard Chicken with Leeks, Mushrooms & Kale, I'd stay with fresh, medium-bodied whites rather than oak-heavy Chardonnay or any red. The dish has bright lemon, gentle mustard tang, earthy mushrooms, and green vegetal notes from kale and leeks, all in a light broth. For 2 people, one 750 mL bottle is the right size. My top pick is Chateau Ste Michelle Dry Riesling: it has enough acidity to lift the lemon-mustard broth, a little fruit to soften kale's bitterness, and it fits the casual-cozy feel and Washington location nicely. As a second option, Pierre Sparr Pinot Blanc is a lovely, slightly rounder pairing that complements the chicken and mushrooms without overwhelming the dish.