Ingredients needed:
* 4 medium red potatoes, quartered
* 3 medium parsnips, cut into 1-inch pieces
* 2 medium leeks (white portion only), thinly sliced
* 3/4 cup of fresh baby carrots
* 4 chicken leg quarters, skin removed
* 1 can of cream of chicken soup with herbs
* 2 tablespoons of minced fresh parsley
* 1 tablespoon of snipped fresh dill or 1 teaspoon of dill weed
* 1 tablespoon of Dijon mustard
Preparation steps:
* In crockpot, place the potatoes, parsnips, leeks, carrots and chicken; pour soup over top. Cover and cook on low for 7 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.
See many other tasty crockpot recipes here
Enjoy
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