Title :: Chicken and Vegetable Stew
Author :: Mrs Liz
Category :: Soups/Stews/Chili (hot & cold)
Ingredients ::

• 1 (10-3/4 oz.) can condensed cream of chicken soup
• 1/2 cup scallions
• 4 whole chicken legs
• 4 medium new potatoes, cut in chunks
• 8 oz. baby carrots
• salt and pepper to taste
• 1 Tablespoon Dijon mustard
• 2 Tablespoons snipped dill

Description ::
From: Jan Ramel, of Kewaskum, WI

Makes: 4 servings

Stir soup and scallions in a slow cooker.

Then add the chicken, potatoes, carrots, salt and pepper.

Stir, cover, and cook for 7 to 9 hours on low until everything is tender.

Remove the chicken and veggies to a serving bowl.

Add mustard and dill to the slow cooker, stir. Pour mixture over the chicken and veggies to serve.

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