Chicken & Vegetables With Creamy Mustard-Herb Sauce ( Crock |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 4 |
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I used breasts instead of legs in this. From Woman's Day magazine (11/1/06) Ingredients:
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 1/2 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 |
Directions:
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.
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