Ingredients

1 can (10¾ oz) condensed cream of chicken soup with herbs

2 leeks (about 8 oz), white and light green parts thinly sliced (1½ cups), rinsed, or 1½ cups sliced scallions

4 whole chicken legs (about 2½ lb), skin removed

4 medium new potatoes (about 12 oz), cut in 1½ chunks

8 oz baby carrots (1¼ cups)

1 Tbsp Dijon mustard

2 Tbsp each snipped dill and sliced scallion

Preparation

  1. Stir soup and leeks in a 3½-qt or larger slow-cooker until blended. Add chicken, potatoes and carrots; stir to mix and coat.

  2. Cover and cook on low 7 to 9 hours or until chicken, potatoes and carrots are tender when pierced.

  3. 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.