Busters Recipes

Chicken & Vegetables with Creamy Mustard-Herb Sauce

1 can (10 3/4 oz) condensed cream of chicken soup with herbs
2 leeks, white and light green parts thinly sliced (1 1/2 cups), rinsed, or 1 1/2 cups sliced scallions
4 whole chicken legs, skin removed
4 medium new potatoes, cut in 1 1/2 inch chunks
8 oz baby carrots (1 1/4 cups)
1 T Dijon mustard
2 T each snipped dill and sliced scallion

Stir soup and leeks in a 3 1/2 qt or larger 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.

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