Ingredients
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1 (10 3/4 ounce) can condensed cream of chicken soup, with herbs
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2 leeks, white and light green parts thinly sliced and rinsed (1 1/2 cups) or 1 1/2 cups sliced scallions
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4 whole chicken legs, skin removed (about 2 1/2 lb)
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4 medium new potatoes, cut in 1 1/2 chunks (about 12 oz)
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8 ounces baby carrots (1 1/4 cups)
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1 tablespoon Dijon mustard
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2 tablespoons snipped dill
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2 tablespoons sliced scallions
Instructions
- 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.