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[No comments] Crockpot Chicken with Vegetables and Creamy Mustard-Herb Sauce:

1 can cream of chicken soup with herbs
2 1/2 lb. chicken
1 1/2 c. sliced leeks
4 medium potatoes
8 oz. baby carrots
1 T. dijon mustard
2 T. chopped green onions
2 T. chopped dill

Pour soup into the bottom of crockpot. Add chicken and vegetables and mix well. Cook on low 7-9 hours. Remove chicken and vegetables. Stir mustard into the sauce with a whisk. Pour over chicken and vegetables. Garnish with chopped herbs.

It was nice to come home to a hot meal, but there are two things I don't like about crockpot cooking. First, the food is always overcooked. John turned it on when he left for work, and I turned it off when I got home, but it was still too long. Second, I think everything cooked in the crockpot tastes the same. This recipe did make a valiant effort to be different.

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© 1999-2006 Susanna Chadwick.