Combine all vegetables in the bottom of a 5-quart slow cooker.
Whisk together 2/3 of the leek soup mix with the condensed soup and wine. Pour over vegetables. Cover and cook on LOW setting for 4 hours.
Heat oil in a large skillet. Combine the rest of the leek soup mix with some flour. Dredge chicken fillets in flour mixture and place in skillet. Cook for about 2 1/2 minutes each side.
Remove vegetables from slow cooker and arrange in a serving dish. Top with chicken.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	874.67 Kcal (3662 kJ)
Calories from fat	378.89 Kcal
		% Daily Value*
Total Fat	42.1g	65%
Cholesterol	104.94mg	35%
Sodium	1905.91mg	79%
Potassium	1009.55mg	21%
Total Carbs	75.07g	25%
Sugars	14.14g	57%
Dietary Fiber	11.22g	45%
Protein	44.78g	90%
Vitamin C	18.3mg	31%
Vitamin A	1.5mg	49%
Iron	4.5mg	25%
Calcium	128.5mg	13%

Amount Per 100 g
Calories	126.93 Kcal (531 kJ)
Calories from fat	54.99 Kcal
		% Daily Value*
Total Fat	6.11g	65%
Cholesterol	15.23mg	35%
Sodium	276.59mg	79%
Potassium	146.51mg	21%
Total Carbs	10.89g	25%
Sugars	2.05g	57%
Dietary Fiber	1.63g	45%
Protein	6.5g	90%
Vitamin C	2.7mg	31%
Vitamin A	0.2mg	49%
Iron	0.6mg	25%
Calcium	18.7mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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