Chicken Vegetables With Creamy Mustard Herb Sauce Crock
I used breasts instead of legs in this. from woman's day magazine (11/1/06)
Steps
Stir soup and leeks in a 3large slow-cooker until blended.
Add chicken , potatoes and carrots.
Stir to mix and coat.
Cover and cook on low 7 to 9 hours or until chicken , potatoes and carrots are tender when pierced.
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.
Ingredients
condensed cream of chicken soup, leeks, chicken legs, new potatoes, baby carrots, dijon mustard, dill, scallions