Ingredients
4 medium red potatoes, quartered3 medium parsnips, cut into 1-inch pieces2 medium leeks (white portion only), thinly sliced3/4 cup fresh baby carrots4 chicken leg quarters, skin removed1 can (10-3/4 ounces) condensed cream of chicken soup with herbs, undiluted2 tablespoons minced fresh parsley1 tablespoon snipped fresh dill or 1 teaspoon dill weed1 tablespoon Dijon mustard
Preparation
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.
