Chicken & Vegetables with Mustard-Herb Sauce

By carvalhohm

Ingredients

• 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 (about 2 pounds), 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 Spice Islands® Dill Weed
• 1 tablespoon Dijon mustard

Details

Servings 4
Adapted from tasteofhome.com

Preparation

Step 1

In 5 or 6-qt. slow cooker, place 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 parsley, dill and mustard into cooking juices; serve with chicken and vegetables.