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Chicken & Vegetables with Mustard-Herb Sauce

9 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

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Test Kitchen Approved

Chicken & Vegetables with Mustard-Herb Sauce

9 reviews
Prep Time 20 min
Cook Time 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
Text Ingredients

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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