STREAMING NOW: The Delicious Miss Dahl

Chicken & Vegetables With Creamy Mustard-Herb Sauce ( Crock

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I used breasts instead of legs in this. From Woman's Day magazine (11/1/06)”
8hrs 20mins

Ingredients Nutrition

  • 1 (10 3/4 ounce) can condensed cream of chicken soup, with herbs
  • 2 leeks, white and light green parts thinly sliced and rinsed (1 1/2 cups) or 1 12 cups sliced scallions
  • 4 whole chicken legs, skin removed (about 2 1/2 lb)
  • 4 medium new potatoes, cut in 1 1/2 chunks (about 12 oz)
  • 8 ounces baby carrots (1 1/4 cups)
  • 1 tablespoon Dijon mustard
  • 2 tablespoons snipped dill
  • 2 tablespoons sliced scallions


  1. Stir soup and leeks in a 3large slow-cooker until blended.
  2. Add chicken, potatoes and carrots; stir to mix and coat.
  3. Cover and cook on low 7 to 9 hours or until chicken, potatoes and carrots are tender when pierced.
  4. Remove chicken and vegetables to serving bowl with a slotted spoon.
  5. Add mustard to cooker; whisk until smooth.
  6. Stir in the dill and scallion; spoon over chicken and vegetables.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a