Slow-Cooker Dijon Chicken With Barley and Mushrooms
Slow-Cooker Dijon Chicken with Barley and Mushrooms is a comforting, one-pot meal that brings the bold flavors of French cuisine to your kitchen. Inspired by chicken in tarragon-mustard sauce, it combines tender chicken thighs, earthy mushrooms, and nutty barley for a rich, satisfying dish.
This effortless slow-cooker recipe transforms everyday ingredients into something special. The creamy, tangy finish from crème fraîche and Dijon mustard elevates the whole meal, while the addition of fresh herbs ties everything together beautifully.
Perfect for busy weeknights or a cozy weekend dinner, this dish is adaptable too. You can easily make it vegetarian by swapping the chicken for vegetable broth, creating a deliciously hearty meal everyone will enjoy.
Slow-Cooker Dijon Chicken With Barley and Mushrooms – Ingredients
Pearled barley provides a hearty, nutty base, absorbing the rich flavors of the broth and wine as it cooks. Cremini mushrooms add an earthy depth, complementing the tender chicken thighs, which cook to perfection, breaking apart easily into flavorful chunks.
The combination of chicken broth and dry white wine brings savory complexity, while garlic and thyme infuse the dish with aromatic warmth. A dash of red-pepper flakes adds just the right touch of heat, balanced by the creamy finish of crème fraîche and tangy Dijon mustard.
Fresh herbs like tarragon or dill bring a burst of vibrant flavor, and a sprinkle of Parmesan at the table gives a savory final touch to this comforting one-pot meal.
Slow-Cooker Dijon Chicken With Barley and Mushrooms – Enhanced Recipe
Recipe Tips
- Use Bone-In Chicken for Extra Flavor
For an even richer taste, consider using bone-in chicken thighs. The bones release additional flavor during the slow cooking process, making the broth more robust and savory. Just be sure to remove the bones before serving, and adjust cooking time slightly if needed. - Don’t Skip the Mustard and Crème Fraîche
The combination of smooth Dijon mustard and creamy crème fraîche (or sour cream) at the end of cooking is what gives this dish its signature tangy richness. Don’t be tempted to skip this step – it elevates the entire dish and ties together the earthy mushrooms and tender chicken. Adjust the mustard to taste, depending on how bold you like the flavor. - Thicken the Sauce to Your Liking
The dish may appear liquid-heavy when you first check it, but it will naturally thicken as it cools and when stirred. If you prefer a thicker sauce, simply let it sit for a few minutes after stirring or add an extra spoonful of crème fraîche for a creamier consistency.
What to Serve with Slow-Cooker Dijon Chicken With Barley and Mushrooms
- Steamed Green Beans or Asparagus
A side of simply steamed green beans or asparagus works beautifully with this dish. Their crisp texture and slightly bitter taste balance the richness of the chicken and creamy mustard sauce, adding freshness to each bite. You can drizzle them with a light lemon vinaigrette to tie in the citrus notes from the recipe. - Crusty Bread
Serve with a warm, crusty baguette or rustic bread to soak up the delicious sauce. The bread adds texture and substance, and it’s perfect for mopping up the creamy, savory juices left on your plate after finishing the barley and chicken. It makes for a satisfying, no-waste meal. - Simple Mixed Green Salad
A light, refreshing salad with mixed greens, cherry tomatoes, and a light balsamic dressing will help balance out the richness of the slow-cooked meal. The fresh crunch and acidity from the dressing complement the creamy, savory flavors of the Dijon chicken, giving your meal a vibrant contrast.
FAQ
- Can I make this dish ahead of time?
Yes! You can prepare everything in the slow cooker the day before and store it in the fridge overnight. Simply reheat on the stove or in the microwave, then finish the dish with the peas, crème fraîche, mustard, and fresh herbs just before serving. - Can I substitute the chicken for another protein?
Absolutely! You can substitute the chicken with turkey thighs, or even lean cuts of pork. For a vegetarian version, use your preferred vegetable broth and omit the meat, as suggested in the recipe. Be sure to adjust the liquid if making the dish vegetarian. - Is it possible to use regular barley instead of pearled barley?
You can use regular barley, but pearled barley cooks faster and gives a creamier texture. If using regular barley, increase the cooking time by about 30 minutes and ensure you have enough liquid to fully cook the grains. - Can I freeze leftovers?
Yes, this dish freezes wonderfully. Store leftovers in an airtight container for up to 3 months. When reheating, you may need to add a bit more liquid (broth or water) to bring back the creamy consistency, as the barley absorbs more moisture during freezing.
Slow-Cooker Dijon Chicken With Barley and Mushrooms
Ingredients
- 1 pound boneless skinless chicken thighs
- 1½ cups pearled barley
- 4 cups chicken broth
- 1 10-ounce bag frozen peas
- 1 pound cremini mushrooms sliced
- ¼ cup dry white wine
- ¼ cup lemon juice from approximately one large lemon
- 6 garlic cloves smashed and chopped
- 4 sprigs fresh thyme or 1 teaspoon dried thyme
- 2 teaspoons coarse kosher salt
- 1 teaspoon onion powder
- ½ teaspoon red-pepper flakes
- Freshly ground black pepper to taste
- ¼ cup crème fraîche or sour cream
- 2 heaping tablespoons smooth Dijon mustard plus more for adjusting flavor
- ⅓ to ½ cup fresh tarragon or dill finely chopped
- Grated Parmesan for garnish
Instructions
- Combine Ingredients in Slow Cooker
- In a 6 to 8-quart slow cooker, add the barley, sliced mushrooms, chicken thighs, chicken broth, white wine, and lemon juice. Incorporate the smashed garlic, thyme leaves, salt, onion powder, red-pepper flakes, and a few grinds of black pepper. Stir to combine, ensuring the ingredients are well-distributed. Cover and cook on high for 3 hours.
- Stir and Add Frozen Peas
- Upon completion of the cooking time, you may notice an abundance of liquid. Do not be concerned, as the mixture will thicken as it cools and is stirred. Once the liquid reduces, add the frozen peas, stirring them through and allowing them to heat for approximately 2 minutes.
- Finish the Dish and Serve
- In a small bowl, blend the crème fraîche (or sour cream) with Dijon mustard. Gently fold this creamy mixture into the cooked barley and chicken. As the chicken thighs should be tender and nearly falling apart, break them into large chunks using a spatula. Adjust the mustard to taste, adding more for a sharper flavor if desired. Incorporate the chopped tarragon or dill, stir well, and serve. Pass grated Parmesan around for topping.
