4 medium Red Potatoes, quartered
3 medium parsnips, cut into 1 in pieces
2 med leeks (white only), thinly sliced
3/4 c fresh baby carrots
4 chicken leg quarters, skin removed
1 can cream of chicken soup with herbs, undiluted
2 tbsp minced fresh parsley
1 tbsp snipped fresh dill or 1 tsp dill weed
1 tbsp dijon mustard
In 6 qt slow cooker place the potatoes, parsnips, leeks, carrots and chicken. Pour soup over top. Cover and cook on low 6-8 hrs. Remove chicken and veggies, cover and keep warm. Stir the parsley, dill and mustard into cooking juices, serve with chicken and veggies.
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