CREAMY CHICKEN AND VEGETABLES

                CREAMY CHICKEN AND VEGETABLES

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-in. chunks
8 oz Baby carrots {1 1/4 cups}
1 Tbsp Dijon mustard
2 Tbsp each Snipped dill and Sliced scallion

{1} Stire soup and leeks in a 3 1/2-qt or larger slow cooker until
blended. Add chicken legs, potatoes and carrots; stir to mix and
coat well.

{2} Cover and cook on low 7 to 9 hours until chicken, potatoes and
carrots are tender when pierced.

{3} Remove chicken and vegetables to serving bowl with a slotted
spoon. Add musted to cooker; whisk until smoth. Stir in the dill and
scallion; spoon over chicken and vegetables.