CHICKEN & VEGETABLES WITH CREAMY MUSTARD-HERB SAUCE

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CHICKEN & VEGETABLES WITH CREAMY MUSTARD-HERB SAUCE image

Categories     Chicken

Yield 4 servings

Number Of Ingredients 7

1 can (10¾ oz) condensed cream of chicken soup with herbs
2 leeks (about 8 oz), white and light green parts thinly sliced (1½ cups), rinsed, or 1½ cups sliced scallions
4 whole chicken legs (about 2½ lb), skin removed
4 medium new potatoes (about 12 oz), cut in 1½ chunks
8 oz baby carrots (1¼ cups)
1 Tbsp Dijon mustard
2 Tbsp each snipped dill and sliced scallion

Steps:

  • 1. Stir soup and leeks in a 3½-qt or larger slow-cooker until blended. Add chicken, potatoes and carrots; stir to mix and coat. 2. Cover and cook on low 7 to 9 hours or until chicken, potatoes and carrots are tender when pierced. 3. Remove chicken and vegetables to serving bowl with a slotted spoon. Add mustard to cooker; whisk until smooth. Stir in the dill and scallion; spoon over chicken and vegetables.

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