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Chicken & Vegetables with Mustard-Herb Sauce

4.8 | 0 Reviews
Total Time:Prep: 20 min. Cook: 6 hours

By Taste Of Home Editorial Team

Recipe by Marie Rizzio, Interlochen, Michigan

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 15, 2022

Here’s an almost effortless recipe that makes a simply delicious, comforting chicken dinner. —Marie Rizzio, Interlochen, Michigan

TEST KITCHEN APPROVED

Chicken & Vegetables with Mustard-Herb Sauce

0 | 0 Reviews Add your review
Yield:4 servings
Prep:20 min
Cook:6 hours
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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
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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.
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