Chicken Vegetables With Creamy Mustard Herb Sauce Crock Food

CHICKEN AND VEGETABLES WITH CREAMY MUSTARD-HERB SAUCE

Chicken and Vegetables with Creamy Mustard-Herb Sauce image

Time 8h

Yield 4

Number Of Ingredients 7

Ingredients

1 can condensed cream of chicken soup with herbs
2 leeks (about 8 oz)
4 whole chicken legs (about 2 1/2 lb)
4 medium new potatoes (about 12 oz)
8 oz. baby carrots (1 1/4 cups)
1 tbsp. Dijon mustard
2 tbsp. each snipped dill and sliced scallion

Steps:

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

Nutrition Facts : Calories 362 calories

CHICKEN & VEGETABLES WITH MUSTARD-HERB SAUCE

Chicken & Vegetables with Mustard-Herb Sauce image

Here's an almost effortless recipe that makes a simply delicious, comforting chicken dinner. -Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories Dinner

Time 6h20m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

4 medium red potatoes, quartered
3 medium parsnips, cut into 1-inch pieces
2 medium leeks (white portion only), thinly sliced
3/4 cup fresh baby carrots
4 chicken leg quarters, skin removed
1 can (10-3/4 ounces) condensed cream of chicken soup with herbs, undiluted
2 tablespoons minced fresh parsley
1 tablespoon snipped fresh dill or 1 teaspoon dill weed
1 tablespoon Dijon mustard

Steps:

In a 5- or 6-qt. slow cooker, place the potatoes, parsnips, leeks, carrots and chicken; pour soup over top. Cover and cook on low for 6-8 hours or until chicken is tender., Remove chicken and vegetables; cover and keep warm. Stir the parsley, dill and mustard into cooking juices; serve with chicken and vegetables.

Nutrition Facts :

SLOW-ROASTED CHICKEN WITH VEGETABLES

Slow-Roasted Chicken with Vegetables image

Even a beginner cook could make this slow cooked chicken and have it turn out perfectly. This recipe could not be easier. A few minutes of prep and you'll come home to a delicious dinner. -Anita Bell, Hermitage, Tennessee

Provided by Taste of Home

Categories Dinner

Time 6h15m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

2 medium carrots, peeled, halved lengthwise and cut into 3-inch pieces
2 celery ribs, halved lengthwise and cut into 3-inch pieces
8 small red potatoes, quartered
3/4 teaspoon salt, divided
1/8 teaspoon pepper
1 medium lemon, halved
2 garlic cloves, minced
1 broiler/fryer chicken (3 to 4 pounds)
1 tablespoon dried rosemary, crushed
1 tablespoon lemon juice
1 tablespoon olive oil
2-1/2 teaspoons paprika

Steps:

Place carrots, celery and potatoes in a 6-qt. slow cooker; sprinkle with 1/4 teaspoon salt and pepper. Place lemon halves and garlic in chicken cavity. Tuck wings under chicken; tie drumsticks together. Place chicken over vegetables in slow cooker, breast side up. Mix together rosemary, lemon juice, oil, paprika and remaining salt in small bowl; rub over chicken., Cook, covered, on low until a thermometer inserted in thigh reads at least 170° and vegetables are tender, 6-8 hours., Remove chicken from slow cooker; tent with foil. Let stand 15 minutes before carving. Serve with vegetables.

Nutrition Facts : Calories 329 calories, Fat 17g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 400mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 3g fiber), Protein 29g protein.

CHICKEN & VEGETABLES WITH CREAMY MUSTARD-HERB SAUCE ( CROCK

Chicken & Vegetables With Creamy Mustard-Herb Sauce ( Crock image

Make and share this Chicken & Vegetables With Creamy Mustard-Herb Sauce ( Crock recipe from Food.com.

Provided by Vino Girl

Categories One Dish Meal

Time 8h20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 (10 3/4 ounce) can condensed cream of chicken soup, with herbs
2 leeks, white and light green parts thinly sliced and rinsed (1 1/2 cups) or 1 1/2 cups sliced scallions
4 whole chicken legs, skin removed (about 2 1/2 lb)
4 medium new potatoes, cut in 1 1/2 chunks (about 12 oz)
8 ounces baby carrots (1 1/4 cups)
1 tablespoon Dijon mustard
2 tablespoons snipped dill
2 tablespoons sliced scallions

Steps:

Stir soup and leeks in a 3large slow-cooker until blended.
Add chicken, potatoes and carrots; stir to mix and coat.
Cover and cook on low 7 to 9 hours or until chicken, potatoes and carrots are tender when pierced.
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.

Nutrition Facts : Calories 561.6, Fat 25.1, SaturatedFat 7, Cholesterol 144.7, Sodium 737, Carbohydrate 46.7, Fiber 5.8, Sugar 6.3, Protein 36.8

SAUTEED CHICKEN IN MUSTARD AND HERB SAUCE

Sauteed Chicken in Mustard and Herb Sauce image

Feel as though you've been transported to France in under 30 minutes with this simple dish that's all about the creamy Dijon sauce.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 25m

Yield Serves 4

Number Of Ingredients 9

Ingredients

4 boneless skinless chicken breasts (6 ounces each), pounded to 1/2-inch thick
Salt and pepper
2 tablespoons olive oil
1 medium shallots, minced (1/4 cup)
1/4 cup dry white wine, such as Pinot Grigio
1/2 cup chicken broth
2 tablespoons Dijon mustard
3 tablespoons heavy cream
2 tablespoons parsely, finely chopped

Steps:

Season chicken with salt and pepper. In a large skillet, heat oil over medium-high. Add chicken and cook until cooked through, 3-4 minutes per side (work in batches if necessary). Transfer chicken to a plate and keep warm.
Reduce heat to medium. Add shallot and cook, stirring, 1 minute. Add wine and broth and cook until reduced by half, about 2 minutes. Whisk in mustard and cream and simmer until slightly thickened, about 5 minutes. Stir in parsley and season with salt and pepper.
Spoon sauce over chicken and serve with salad of parsley, sliced shallots, and lemon zest.

CROCK POT CREAMY HERBED CHICKEN

Crock Pot Creamy Herbed Chicken image

I got this recipe from Quick Cooking. I double it for my family because they love it. This is quick and easy meal to throw together in the morning before running out the door.

Provided by bmcnichol

Categories Chicken Breast

Time 4h5m

Yield 5 serving(s)

Number Of Ingredients 7

Ingredients

4 boneless skinless chicken breast halves
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
1 cup milk
1 (1 1/4 ounce) envelope garlic and herb seasoning (Knorr)
1 teaspoon dried thyme
1 teaspoon dried parsley flakes
hot cooked fettuccine

Steps:

Place chicken in crock pot.
Combine the soup, milk, sauce mix, thyme and parsley and pour over chicken.
Cover and cook on low for 4-5 hours.
Serve over fettuccine if desired.

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