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
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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