Chicken & Vegetables w Creamy Mustard-Herb Sauce - 31g Carbs, 4g Fib
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From Womans Day magazine
Serves 4
Active: 15 min
Total: 7 to 9 hr on low
1 can (10 3/4 oz) condensed cream of chicken soup with herbs
2 leeks (about 8 oz), white and light green parts thinly
sliced (1 1/2 cups), rinsed, or 1 1/2 cups sliced scallions
4 whole chicken legs (about 2 1/2 lb), skin removed
4 medium new potatoes (about 12 oz), cut in 1 1/2 chunks
8 oz baby carrots (1 1/4 cups)
1 Tbsp Dijon mustard
2 Tbsp each snipped dill and sliced scallion
1. Stir soup and leeks in a 3½-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.
Per serving:
362 Calories, 36g Protein, 31g Carbs, 4g Fiber, 9g Fat
(2g Sat Fat), 133mg Cholesterol, 769mg Sodium