Chicken And Vegetables

Instructions

Stir soup and leeks in 3-1/2 qt. or larger slow-cooker till blended.
Add chicken legs,potatoes and carrots;stir to mix and coat well.
Cover and cook on low 7 to 9 hours until chicken 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 dill and scallion;spoon over chicken and vegetables.

The Goods

Difficulty: ................. intermediate
Preparation: ............ about 40 minutes
Servings: ................. 4

Ingredients

1 can (10-3/4 oz) condensed cream of chicken soup with herbs
2 leks (about 8 oz) white and lt. green parts,thin sliced (1-1/2 c) rinsed,or 1-1/2 c sliced scallions
4 whole chicken legs (about 2-1/2 lbs),skin removed
4 medium new potatoes (about 12 oz) cut in 1-1/2" chunks
8 oz baby carrots(1-1/4 c)
1 Tb Dijon mustard
2 Tb ea snipped dill and sliced scallion.

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