Crock Pot Chicken W/ Blue Cheese and Mustard Sauce

Total Time
7hrs 10mins
Prep 10 mins
Cook 7 hrs

A friend gave me this recipe to use with any type of poultry. I have used it with partridge, pheasant and even rabbit! Yummy!

Ingredients Nutrition


  1. Rinse chicken and pat dry; then arrange, overlapping pieces slightly, in a 4 qt or larger electric slow cooker.
  2. Sprinkle with pepper, thyme, and savory; insert bay leaf between two chicken pieces.
  3. Mix mustard and wine; pour over chicken.
  4. Cover and cook at low setting until meat in thickest part is very tender when pierced (6 1/2- 8 1/2 hours).
  5. Carefully lift chicken to warm serving dish; keep warm.
  6. Mix cornstarch and cream; blend into cooking liquid.
  7. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 time, until sauce is thickened (about 10 more minutes).
  8. Add 1/4 cup of the cheese, cover, and let stand for 3 to 5 minutes; stir until cheese is melted.
  9. Pour sauce over chicken; sprinkle with remaining 1/4 cup of cheese.
Most Helpful

I made this for dinner yesterday. DH said "The Chicken is Perfect". You can't get much better than that! I started at 8:30AM with a 2.5 pound bag of frozen skinless, boneless chicken breasts. I didn't have savory so substituted oregano. I started with 4 hours on high since the meat was frozen, then turned the crockpot to low for the remainder of the time. Heeding the experience of another reviewer, I made the sauce differently (starting with step 5). I removed the chicken from the crockpot, then strained the cooking liquid into a saucepan and brought it to a simmer. (I returned the chicken to the crockpot set on low to keep warm). I whisked together the cream and cornstarch and added it to the cooking liquid, then I whisked in the crumbled blue cheese. When the blue cheese melted, I poured the sauce back over the chicken in the crockpot and left it on low until ready to serve. I served it with steamed broccoli, cauliflower, and baby carrots. I poured some of the sauce over the vegetables. It was a great meal! Thanks!

ClareVH March 08, 2004

I substituted half and half for the whipping cream, and used skinless chicken thighs. I could not get the sauce to thicken in my crockpot, so I placed the sauce in a micrwavable dish and nuked it for 45 seconds. It turned out beautifully. I shall make this dish again and again as my wife and mother both raved about the unusual flavor of the blue cheese sauce.

Pat Peper October 01, 2003

This was a wonderful dish. Very rich. I followed the recipe exactly, except for substituting savory (I did not have any) with half rosemary and half sage. Great flavor. I think next time I, too, will substitute a less heavy cream. The sauce thickened up too much, really, so I added a cup of chicken bouillon, made with "Better Than Bouillon" chicken base. This dish was soo good, I will make it for company. I served it with rice and a big salad with all kinds of summer greens and veggies in it. wow.

pilgrimcook July 21, 2012