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Ingredients Jump to Instructions ↓

  1. 1 can (10 3/4 oz) condensed cream of chicken soup with herbs

  2. 2 leeks (about 8 oz), white and light green parts thinly sliced (1 1/2 cups), rinsed, or 1 1/2 cups sliced scallions

  3. 4 whole chicken legs (about 2 1/2 lb), skin removed

  4. 4 medium new potatoes (about 12 oz), cut in

  5. 1 1/2-in. chunks

  6. 8 oz baby carrots (1 1/4 cups)

  7. 1 Tbsp Dijon mustard

  8. 2 Tbsp each snipped dill and sliced scallion

Instructions Jump to Ingredients ↑

  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.

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