1 can (10 3/4 oz) condensed cream of chicken soup
1 1/2 cups sliced scallions
4 whole chicken legs (about 2 1/2 lb), skin removed (I used breasts)
4 medium new potatoes (about 12 oz), cut in 1 1/2-in. chunks
8 oz baby carrots (1 1/4 cups)
1 Tbsp Dijon mustard
2 Tbsp each snipped dill and sliced scallion (I used dried dill)
1. Stir soup and leeks in a 3 1/2-qt or larger slow-cooker until blended. Add chicken, potatoes and carrots; stir to mix and coat.
2. Cover and cook on low 7 to 9 hours or until chicken, potatoes and carrots are tender when pierced.
3. Remove chicken and vegetables to serving bowl with a slotted spoon. Add mustard to cooker; whisk until smooth. Stir in the dill and scallion; spoon over chicken and vegetables
Taken from Woman's Day Magazine
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