Chicken & Vegetables With Creamy Mustard-Herb Sauce
- 1 can (103/4 oz) condensed cream of chicken soup with herbs
- 2 leeks (about 8 oz), white and light green parts thinly sliced (11/2 cups), rinsed, or 11/2 cups sliced scallions
- 4 whole chicken legs (about 21/2 lb), skin removed
- 4 medium new potatoes (about 12 oz), cut in 11/2 chunks
- 8 oz baby carrots (11/4 cups)
- 1 Tbsp Dijon mustard
- 2 Tbsp each snipped dill and sliced scallion
- 1. Stir soup and leeks in a 31/2-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.
condensed cream, leeks, chicken, new potatoes, baby carrots, mustard, dill
Taken from www.epicurious.com/recipes/member/views/chicken-vegetables-with-creamy-mustard-herb-sauce-1246346 (may not work)