Chicken & Vegetables With Creamy Mustard-Herb Sauce ( Crock

• 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.

condensed cream, leeks, chicken, new potatoes, carrots, mustard, dill, scallions

Taken from www.food.com/recipe/chicken-vegetables-with-creamy-mustard-herb-sauce-crock-203179 (may not work)