Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Slow Cooker Chicken And Vegetables With Creamy Mustard Herb Sauce
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- #124547
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1 can (10.75 ounce size) condensed cream of chicken soup with herbs
2 leeks, white and light green parts thinly sliced
4 whole chicken legs, skin removed
4 new potatoes, cut in 1 1/2 inch chunks
1 1/2 cup baby carrots
1 tablespoon Dijon mustard
2 tablespoons snipped dill
2 tablespoons sliced scallion
directions
Combine the soup and leeks in the slow cooker until mixed. Add the chicken, potatoes, and carrots. Stir to coat with the soup mixture.
Cover and cook on low 9 hours or until chicken, potatoes, and carrots are tender. Remove the chicken and vegetables to a serving bowl with a slotted spoon.
Add the Dijon mustard to the cooker and whisk until smooth. Stir in the dill and sliced scallion. Spoon over chicken and vegetables and serve immediately.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
338 calories, 10 grams fat, 42 grams carbohydrates, 21 grams protein per serving.
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