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.
Remove chicken and vegetables; cover and keep warm. Stir the parsley, dill and mustard into cooking juices; serve with chicken and vegetables. Yield: 4 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	937.57 Kcal (3925 kJ)
Calories from fat	500.72 Kcal
		% Daily Value*
Total Fat	55.64g	86%
Cholesterol	320.49mg	107%
Sodium	464.3mg	19%
Potassium	1872.91mg	40%
Total Carbs	44.67g	15%
Sugars	6.26g	25%
Dietary Fiber	6.65g	27%
Protein	60.99g	122%
Vitamin C	28.6mg	48%
Vitamin A	0.4mg	15%
Iron	7.2mg	40%
Calcium	98.8mg	10%

Amount Per 100 g
Calories	142.33 Kcal (596 kJ)
Calories from fat	76.01 Kcal
		% Daily Value*
Total Fat	8.45g	86%
Cholesterol	48.65mg	107%
Sodium	70.48mg	19%
Potassium	284.32mg	40%
Total Carbs	6.78g	15%
Sugars	0.95g	25%
Dietary Fiber	1.01g	27%
Protein	9.26g	122%
Vitamin C	4.3mg	48%
Vitamin A	0.1mg	15%
Iron	1.1mg	40%
Calcium	15mg	10%

* 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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Recipe Tags

Weightwatchers Points

22.6

Points
24

PointsPlus

Good Points

saturated fat free,
low sodium

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