Chicken & Vegetables with Mustard-Herb Sauce
Everyone will love sitting down to this comforting meal of chicken and veggies in a delectable cream sauce.
—MARIE RIZZIO INTERLOCHEN, MI
PREP: 20 MIN. • COOK: 6 HOURS • MAKES: 4 SERVINGS
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, 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 dill weed
1 tablespoon Dijon mustard
1. In a 5- or 6-qt. slow cooker, place the potatoes, parsnips, leeks, carrots and chicken; pour soup over the top. Cover and cook on low for 6-8 hours or until chicken is tender.
2. Remove chicken and vegetables; cover and keep warm. Stir the parsley, dill and mustard into cooking juices; serve with chicken and vegetables.