Chicken & Vegetables With Creamy Mustard-herb Sauce ( Crock

Total Time: 8 hrs 20 mins Preparation Time: 20 mins Cook Time: 8 hrs

Ingredients

• Servings: 4
• 1 (10 3/4 ounce) can condensed cream of chicken soup, with herbs
• 2 leeks, 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

Recipe

• 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.