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Ingredients
1 (10 3/4 oz) Can Cream of chicken soup with herbs
2 Leeks, white & light green part only, thinly sliced & rinsed
4 Whole chicken legs, skin removed
4 Medium new potatoes; cut in 1 1/2� chunks
8 Ounces baby carrots
1 Tablespoon Dijon mustard
2 Tablespoons snipped dill
2 Tablespoons scallions, sliced
Instructions
Stir soup & leeks in a 3 1/2 quart or larger crockpot until blended. Add chicken legs, potatoes and carrots; stir to mix & coat. Cover & cook on LOW for 5 to 6 hours until chicken, potatoes & carrots are tender when pierced. Remove chicken & vegetables to a serving bowl with a slotted spoon. Add mustard to crockpot and whisk until smooth. Stir in the dill & scallions; spoon over chicken & vegetables.