Friday, August 7, 2009

Creamy Chicken and Vegetables

1 can cream of chicken soup with herbs
2 leeks, white and light green parts sliced (1 1/2 cups) or 1 1/2 cups sliced scallions
2 lbs of chicken breast
4 medium new potatoes, cut in 1 1/2 in chunks
8 oz baby carrots
1 Tbsp Dijion mustart
2 Tbsp of snipped dill
2 Tbsp sliced scallions

Stir soup and leeks (or scallion) in a large crock pot until blended. Add chicken, potatoes and carrots. Stir to mix and coat well. Cover and cook on low 7-9 hours until chicken, potatoes and carrots are tender when pierced. Remove chicken and vegetables to serving bowl with slotted spoon. Add mustard to cooker and whisk until smooth. Stir in the dill and scallions. Spoon over chicken and vegetables.

From Woman's Day Magazine

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