Chicken & Vegetables with Mustard-Herb Sauce |
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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 4 |
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Hereâs an almost effortless recipe that makes a simply delicious, comforting chicken dinner. âMarie Rizzio, Interlochen, Michigan Ingredients:
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 |
Directions:
1. In a 5- or 6-qt. slow cooker, place the potatoes, parsnips, leeks, carrots and chicken; pour soup over 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. Yield: 4 servings.
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