Chicken & Vegetables With Creamy Mustard-Herb Sauce ( Crock

I used breasts instead of legs in this. From Woman's Day magazine (11/1/06)

• Ready In: 8 hrs 20 mins
• Serves: 4

Ingredients

• 1 (10 3/4ounce) 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

Directions

1. Stir soup and leeks in a 3large slow-cooker until blended.
2. Add chicken, potatoes and carrots; stir to mix and coat.
3. Cover and cook on low 7 to 9 hours or until chicken, potatoes and carrots are tender when pierced.
4. Remove chicken and vegetables to serving bowl with a slotted spoon.
5. Add mustard to cooker; whisk until smooth.
6. Stir in the dill and scallion; spoon over chicken and vegetables.