Chicken Vegetables With Creamy Mustard Herb Sauce Recipes

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CHICKEN & VEGETABLES WITH MUSTARD-HERB SAUCE

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

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 4 servings.

Number Of Ingredients 9



Chicken & Vegetables with Mustard-Herb Sauce image

Steps:

  • 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., Remove chicken and vegetables; cover and keep warm. Stir the parsley, dill and mustard into cooking juices; serve with chicken and vegetables.

Nutrition Facts :

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

CHICKEN & VEGETABLES WITH CREAMY MUSTARD-HERB SAUCE ( CROCK

Make and share this Chicken & Vegetables With Creamy Mustard-Herb Sauce ( Crock recipe from Food.com.

Provided by Vino Girl

Categories     One Dish Meal

Time 8h20m

Yield 4 serving(s)

Number Of Ingredients 8



Chicken & Vegetables With Creamy Mustard-Herb Sauce ( Crock image

Steps:

  • Stir soup and leeks in a 3large slow-cooker until blended.
  • Add chicken, potatoes and carrots; stir to mix and coat.
  • Cover and cook on low 7 to 9 hours or until chicken, potatoes 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 the dill and scallion; spoon over chicken and vegetables.

Nutrition Facts : Calories 561.6, Fat 25.1, SaturatedFat 7, Cholesterol 144.7, Sodium 737, Carbohydrate 46.7, Fiber 5.8, Sugar 6.3, Protein 36.8

1 (10 3/4 ounce) can condensed cream of chicken soup, with herbs
2 leeks, white and light green parts thinly sliced and rinsed (1 1/2 cups) or 1 1/2 cups sliced scallions
4 whole chicken legs, skin removed (about 2 1/2 lb)
4 medium new potatoes, cut in 1 1/2 chunks (about 12 oz)
8 ounces baby carrots (1 1/4 cups)
1 tablespoon Dijon mustard
2 tablespoons snipped dill
2 tablespoons sliced scallions

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