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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


  • 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


  • 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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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."

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."

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."

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."

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."

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!)"

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!"

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!"

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.