Chicken & Vegetables with Creamy Mustard-Herb Sauce

By pamdabear3383

Ingredients

• 1 can (10 3/4 oz) condensed cream of chicken soup with herbs
• 2 leeks (about 8 oz), white and light green parts thinly sliced (1 1/2 cups), rinsed, or 1 1/2 cups sliced scallions
• 4 whole chicken legs (about 2 1/2 lb), skin removed
• 4 medium new potatoes (about 12 oz), cut in 1 1/2-in. chunks
• 8 oz baby carrots (1 1/4 cups)
• 1 Tbsp Dijon mustard
• 2 Tbsp each snipped dill and sliced scallion

Details

Servings 4
Adapted from womansday.com

Preparation

Step 1

1. Stir soup and leeks in a 3 1/2-qt or larger slow-cooker until blended. Add chicken, potatoes and carrots; stir to mix and coat.

2. Cover and cook on low 7 to 9 hours or until chicken, potatoes and carrots are tender when pierced.

3. Remove chicken and vegetables to serving bowl with a slotted spoon. Add mustard to cooker; whisk until smooth. Stir in the dill and scallion; spoon over chicken and vegetables.

Nutrition Facts:
Amount Per Serving
Calories 362
Total Fat 9g
Saturated Fat 2g
Cholesterol 133mg
Sodium 769mg
Total Carbohydrates 31g
Dietary Fiber 4g
Protein 36g