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Chicken & Vegetables with Mustard-Herb Sauce Recipe

Chicken & Vegetables with Mustard-Herb Sauce Recipe

Here’s an almost effortless recipe that makes a simply delicious, comforting chicken dinner. —Marie Rizzio, Interlochen, Michigan
TOTAL TIME: Prep: 20 min. Cook: 6 hours YIELD:4 servings

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

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. Yield: 4 servings.

Nutritional Facts

1 each: 469 calories, 13g fat (4g saturated fat), 96mg cholesterol, 762mg sodium, 55g carbohydrate (11g sugars, 8g fiber), 33g protein.

Reviews for Chicken & Vegetables with Mustard-Herb Sauce

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MY REVIEW
PrdArmyMom User ID: 7717335 122254
Reviewed Mar. 15, 2014

"Put this in the Crock Pot this morning. Just had dinner and it was AMAZING!! It is also very healthy!! I did substitute onion and carrots in place of leeks and parsnips as that is what I had on hand. I have a house full of "healthy" guys who like to eat so I served theirs up on a bed of rice to make it hearty. We all were very pleased. My "gravy" was thick enough on it's on so I did not have to add cornstarch as I read others did. I removed the skin from my meat before cooking so that probably cut back on my juices and helped with that. As a matter of fact, I doubled the recipe and ended up with plenty of left over "gravy." The husband asked me to serve it up with smoked sausage and biscuits tomorrow morning."

MY REVIEW
ozfan113 User ID: 7224101 148968
Reviewed May. 11, 2013

"This was delicious. I did add some cornstarch and put the gravy on the stove for 5 mins to thicken it up a bit. I also used a vidalia onion instead of leaks and no parsnips. I think you can put in whatever veggies your family likes."

MY REVIEW
ozfan113 User ID: 7224101 176741
Reviewed May. 11, 2013

"This was delicious. I did add some cornstarch and put the gravy on the stove for 5 mins to thicken it up a bit. I also used a vidalia onion instead of leaks and no parsnips. I think you can put in whatever veggies your family likes."

MY REVIEW
Wieners User ID: 1845812 123800
Reviewed May. 23, 2012

"This recipe is so simple and has a great flavor. The chicken is very tender. I didn't have parsnips and used all carrots instead. I mixed the mustard, spices and 1 tsp. garlic powder into the soup before adding it to the rest, the second time I made it. I preferred it to making the gravy later."

MY REVIEW
Bezzieanne User ID: 6656547 192733
Reviewed Apr. 26, 2012

"Always looking for ways to cook chicken which I usually find bland and boring unless it is spiced up and this recipe certainly fitted the bill - excellent a definite family favourite. Didn't change a thing and it was great."

MY REVIEW
FreyaUSA User ID: 5832417 176740
Reviewed Mar. 1, 2012

"I made this last night and my entire family loved it! As for what I did differently, not much! I did use only potatoes and carrots (quite a few of both) and I would have added baby onions if I could have found frozen ones (will look for next time.) I also made my own "Condensed Cream of" soup as my entire family are gluten free. (For those of you who don't know, this is the EASIEST thing to make. In a 2cup liquid measuring cup put 1 cup milk, 2 tbsps cornstarch, 2 tsps chicken boullion, and 1/4 tsp salt. For the herbed version I added 1/4 tsp garlic powder, sage, and seasoning salt (rather than plain salt). Microwave for 1 minute...stir. Microwave for another minute...stir. Repeat if needed. For Cream of Mushroom soup I add after cooking a 4oz can of mushroom pieces that I've drained and minced in a mini food processor. There are more variations as well, but the mushroom one is a staple here. This always works perfectly!)"

MY REVIEW
LucitaRosita User ID: 6068237 176738
Reviewed Jan. 28, 2012

"This was wonderful! I added a couple of things - two stalks of celery cut up, sprinkled garlic powder, salt and pepper on veg and then on chicken and also sprinkled dried rosemary on the chicken. Will definitely make again - my husband loved it!"

MY REVIEW
Summy User ID: 1386846 193760
Reviewed Oct. 18, 2011

"Just delicious. I didn't use any veggies, but put four boneless skinless chicken breasts in my crockpot, covered with the sauce ingredients (I didn't have the soup with herbs, so added a clove of garlic). It was done in 3-1/2 hours to tender perfection. Served with sauteed swiss chard and mashed butternut squash on the side. Yummy!"

MY REVIEW
cooley2 User ID: 4942138 122253
Reviewed Jul. 13, 2011

"This was absolutely delicious! For sure a keeper in my book. I highly recommend."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.