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Chicken & Vegetables With Creamy Mustard-Herb Sauce ( Crock

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“I used breasts instead of legs in this. From Woman's Day magazine (11/1/06)”
READY IN:
8hrs 20mins
SERVES:
4
UNITS:
US

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

Directions

  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.

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