Chicken & Vegetables with Mustard-Herb Sauce Recipe


  • 1 tablespoon Dijon mustard
  • 1 tablespoon snipped fresh dill or 1 teaspoon dill weed
  • 2 tablespoons minced fresh parsley
  • 1 can (10-¾ ounces) condensed cream of chicken soup with herbs, undiluted
  • 4 chicken leg quarters (about 2 pounds), skin removed
  • ¾ cup fresh baby carrots
  • 2 medium leeks (white portion only), thinly sliced
  • + 2 more ingredients
    • 3 medium parsnips, cut into 1-inch pieces
    • 4 medium red potatoes, quartered

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...

View full recipe at SpringPad


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