Chicken & Vegetables With Mustard-Herb Sauce

• 4 medium red potatoes, quartered
• 3 medium parsnips, cut into 1-inch pieces
• 2 medium leeks (white portion only), thinly sliced
• 3/4 cup fresh baby carrots
• 4 chicken leg quarters, skin removed
• 1 can (10-3/4 ounces) condensed cream of chicken soup with herbs, undiluted
• 2 tablespoons minced fresh parsley
• 1 tablespoon snipped fresh dill or 1 teaspoon dill weed
• 1 tablespoon Dijon mustard

1. In a 5- or 6-qt. slow cooker, place the potatoes, parsnips, leeks, carrots and chicken; pour soup over top. Cover and cook on low for 6-8 hours or until chicken is tender.
2. Remove chicken and vegetables; cover and keep warm. Stir the parsley, dill and mustard into cooking juices; serve with chicken and vegetables.

red potatoes, parsnips, leeks, fresh baby carrots, chicken, condensed cream, parsley, dill, mustard

Taken from www.tasteofhome.com/recipes/chicken-vegetables-with-mustard-herb-sauce/ (may not work)