Friday, August 7, 2009

Creamy Chicken and Vegetables

As promised, here is the crock-pot recipe for Creamy Chicken and Vegetables (as seen in Woman's Day magazine). Hubby ranked it an 8 out of 10 for deliciousness and I give it a 10 for easy prep and affordability.

  • 1 can of cream of chicken soup
  • 2 leeks (about 8 oz.), white and light green parts thinly sliced (1 1/2 cups), rinsed, or 1 1/2 cups sliced scallion (I used scallion)
  • 4 whole chicken legs (about 2 1/2 lbs), skin removed
  • 4 medium new potatoes (about 12 oz.), cut in 1 inch chunks
  • 8 oz. baby carrots (1 3/4 cups)
  • 1 Tbsp dijon mustard
  • 2 Tbsp each snipped dill and sliced scallion
  1. Stir soup and leeks in a 3 1/2-qt or larger slow cooker until blended. Add chicken legs, potatoes, 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 mustard to cooker; whisk until smooth. Stir in the dill and scallion; spoon over chicken and vegetables.
Serves 4
362 calories per serving; 36 g pro, 31 g car, 4 g fiber, 9 g fat (2 g sat fat), 133 mg chol, 769 mg sod

Total Cost= $7.50 or $1.80 per serving

This meal definitely makes the cut to go on the master meals list. I hope you enjoy it as much as we do!

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